Ingredients
Scale
- 1 cup granulated sugar
- 1/4 cup water
- 6 tablespoons unsalted butter (cut into small cubes)
- 1/2 cup heavy cream (at room temperature)
- 1/2 teaspoon salt (or more for salted caramel)
Instructions
- Combine sugar and water: In a medium-sized saucepan, combine the sugar and water over medium heat. Stir gently until the sugar dissolves completely.
- Cook until golden: Once the sugar dissolves, stop stirring and let the mixture come to a boil. Cook for about 5-7 minutes, watching closely as the color changes to a deep amber. Swirl the pan occasionally to ensure even cooking.
- Add butter carefully: Once the sugar reaches the desired color, reduce the heat to low and carefully add the butter. Be cautious, as the mixture will bubble up. Stir until the butter is fully melted.
- Incorporate the cream: Slowly pour in the heavy cream while stirring continuously. Again, the mixture will bubble vigorously, so go slowly and stir gently until everything is combined.
- Finish with salt: Remove the saucepan from the heat and stir in the salt. Taste and adjust the salt level if you’re aiming for salted caramel.
- Cool and store: Let the caramel sauce cool for about 10 minutes before transferring it to a heatproof jar. It will thicken as it cools.
Notes
- Use room temperature ingredients: This helps prevent the caramel from seizing when you add the butter and cream.
- Be patient: Don’t rush the caramelization process. A few extra seconds can take the flavor from sweet to bitter.
- Swirl, don’t stir: Once the sugar has dissolved, avoid stirring to prevent crystals from forming.
- Keep an eye on the color: The sugar can go from amber to burnt very quickly, so stay close to the stove.
- Clean up easily: Soak your saucepan and utensils in warm, soapy water immediately after cooking to make cleanup a breeze.