Got you 😄—smooth, buttery caramel sauce, the kind you drizzle on everything.
Classic Caramel Sauce
Ingredients
- 1 cup granulated sugar
- 6 tbsp unsalted butter (room temp)
- ½ cup heavy cream (warm)
- 1 tsp vanilla extract
- Pinch of salt (more if you want salted caramel)
How to make it
- Melt the sugar
Heat sugar in a heavy saucepan over medium heat. Stir gently as it melts and turns amber. Don’t rush it. - Add butter
Carefully whisk in butter (it will bubble up). Stir until smooth. - Add cream
Slowly pour in warm cream while whisking. Let it simmer 1 minute. - Finish
Remove from heat. Stir in vanilla and salt.
Let cool slightly—it thickens as it cools.
Tips for perfect caramel
- If it crystallizes, lower the heat and keep going—it’ll smooth out
- Dark amber = deeper flavor (but don’t burn it)
- Store in the fridge up to 2 weeks; reheat gently
Variations
- Salted caramel: add extra ½–1 tsp flaky salt
- Bourbon caramel: stir in 1–2 tbsp bourbon at the end
- Dairy-free: use coconut cream & vegan butter
Perfect on ice cream, brownies, apple pie, cheesecake… or a spoon 😏
Want a no-fuss microwave version or thick caramel for apples?
