Description
This caramel sauce is rich and buttery, perfect for desserts and drizzling.
Ingredients
Scale
- 1 cup granulated sugar
- 1/4 cup water
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon vanilla
- pinch of salt
Instructions
- Add the sugar and water to a 3-quart heavy bottomed pot; stir slightly to combine.
- Warm pot over medium heat until sugar dissolves and starts to bubble.
- Do not stir; allow to cook until thickened and turns deep gold (8-15 minutes).
- Add the butter and whisk until melted; be careful of bubbling.
- Remove from heat and slowly pour in heavy cream, whisking continuously.
- Whisk in vanilla and salt.
- Set aside to cool for 10 minutes, then pour into a glass jar.
- Allow to cool completely, then refrigerate.
Notes
- Caramel thickens as it cools.
- Store in the fridge and reheat to use.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 14g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 15mg
Keywords: Caramel Sauce, Buttery caramel drizzle, Homemade caramel syrup, Rich toffee sauce, Sweet caramel glaze, Creamy caramel topping, Caramel dip, Classic caramel reduction, Golden sugar sauce, Caramel dessert sauce, Brown sugar caramel blend