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Homemade Caramel Sauce

The perfect sweet, buttery, velvety smooth homemade caramel sauce

Course: Dessert
Cuisine: American

Ingredients

  • 2 cups sugar
  • 1/4 cup unsalted butter room temperature
  • 1 1/4 cups heavy cream room temperature
  • 1 Vanilla Bean or 2 teaspoons Vanilla Extract
  • 1/4 teaspoon sea salt

Instructions

    Cup of Yum
  1. Place sugar into a heavy-bottomed saucepan.  Slowly melt and dissolve the sugar over medium-high heat, stirring occasionally with a wooden spoon.
  2. Watch it like a hawk and use a candy thermometer. The sugar needs to completely dissolve and turn an amber color, about 11-12 minutes. The ideal temperature is 325 degrees F.
  3. Once it reaches the correct temperature and the sugars are dissolved, use a whisk to carefully mix in the butter.
  4. Remove caramel from heat and whisk in heavy cream. It is beneficial to have the heavy cream at room temperature to help with splattering.
  5. Stir in sea salt and vanilla beans or vanilla extract. Serve warm or at room temperature. It will store for one month in the refrigerator.
  6. *Recipe adapted from Molly Moo's Ice Cream Cookbook