Classic Caramel Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Course
Dessert, Condiments, Others
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Cuisine
gluten-free
Classic Caramel Sauce
Description
This Classic Caramel Sauce starts with combining sugar and cold water in a saucepan and simmering until the syrup turns a dark golden amber, indicating caramelization. Temperature guidance around 225 to 230°F helps achieve the desired thickness. Once the caramel reaches color, warm heavy cream is whisked in slowly to prevent crystallization and create a smooth texture. Butter, vanilla extract, and a small pinch of salt are then added off the heat to enrich flavor and balance sweetness.
The sauce can be served warm atop desserts or stored covered tightly in the refrigerator for up to two weeks. Reheating gently is recommended to restore pourable consistency. Adjust salt to taste for a salted caramel variation.
Ingredients
- 1 cup cane sugar
- 1/4 cup water cold
- ½ cup heavy cream warmed briefly in the microwave
- 4 tablespoons butter unsalted
- 1 teaspoon vanilla extract quality pure
- salt see Note, small pinch
Instructions
- In a medium saucepan over medium-high heat, combine the sugar and water, stirring to combine.
- Simmer until the syrup has turned a dark golden color, about 10-12 minutes. A candy thermometer isn't necessary, but it's helpful. For a thick but pourable sauce your candy thermometer should read about 230 degree F. For a little thinner sauce aim for 225 degrees F.
- Once the caramel is ready, whisk in the warm cream and simmer for another couple of minutes. Remove from heat and whisk in the butter, vanilla extract and salt. Serve warm or keep stored in the refrigerator. To reheat it, simply heat it up briefly in the microwave.
Notes
- Add more salt (up to 3/4 teaspoon) to create a salted caramel version.
- This caramel sauce can be prepared in advance and kept refrigerated for up to two weeks when covered tightly.
User Reviews
Overall Rating
5
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