Caramel sauce

Course Condiment

Cuisine American

Keyword caramel recipe, dessert sauce, ice cream topping, salted caramel

Prep Time 5

Cook Time 15

Total Time 20

Servings 24 servings

Sugar melted to amber, then whisked with butter and cream into a smooth caramel sauce. Add salt for salted caramel.

Ingredients

1 ½ cups granulated sugar
½ cup salted butter room temp
3/4 cup heavy cream room temp
1/2 teaspoon fine sea salt (more to taste) for salted caramel

Directions

Heat the sugar in a medium saucepan over medium heat, stirring about once a minute for roughly 5 to 7 minutes. It will clump, then melt. If it is slow to melt, add 1 tablespoon water.
Once it turns liquid, keep a close eye on it so it does not burn.
When it is fully liquid with no clumps, turn the heat down to medium-low. Add the butter immediately and stir with a clean spoon until melted and bubbly, about 1 to 2 minutes.
Slowly pour in the cream until the mixture boils. Take off the heat and stir nonstop for one minute. For salted caramel, add the salt now.
Let it cool in the pan for a few minutes, then pour into a jar. It thickens as it cools.

Notes

Keeps up to 3 weeks in a mason jar in the refrigerator. Warm in the microwave about 30 seconds before serving. Safety: molten sugar burns badly and bubbles up when the cream goes in; pour slowly.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 24 servings. Brands and portions vary, so use it only as an approximation.