Homemade Caramel Sauce
This Homemade Caramel Sauce Recipe is buttery, silky, and has a deep caramel flavor that’s so good. This is our go-to caramel recipe for everything! Made with 6 simple ingredients in about 30 minutes, it’s way better than store-bought options and super simple to make. Try it out, and you’ll never go back to jarred caramel sauce again. Honestly, it’s so delicious we love just eating it with a spoon!
Equipment
Ingredients
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 6 Tablespoons unsalted butter at room temperature and sliced into cubes
- 1/2 cup heavy whipping cream at room temperature
- 1/4 teaspoon fine sea salt
- 2 teaspoons vanilla extract
Instructions
- In a small heavy-bottom saucepan (I like stainless steel), mix together the granulated sugar and brown sugar.
- Over low heat, cook the sugar for 20-25 minutes, lightly stirring with a rubber spatula every 30 seconds, until the sugar is partially dissolved but still quite clumpy.
- Increase the temperature to medium-low heat, cooking for another 5-7 minutes until the sugar is fully dissolved into a liquid.
- Turn off the heat and remove the pot from the stove.
- Whisk in the butter cubes until dissolved and fully combined, about 2-3 minutes. It may separate a bit, that is ok, just keep whisking.
- Whisk in the heavy cream until smooth and combined, about 2 minutes. Helpful Tip: If the sugar clumps up, return the pot to the stove and carefully mix over medium-low heat until the chunk is dissolved.
- Add the salt and vanilla extract and whisk until smooth.
- Let the caramel mixture cool in the pot for 20 minutes before pouring into a jar.
- Let cool fully, then cover and chill in the fridge for at least 1 hour (or until ready to serve) for the perfect thick caramel consistency.
Nutrition
Calories: 155kcal
Tried this recipe?Let us know how it was!