The Best Caramel Sauce in the World
Transform your desserts with "The Best Caramel Sauce in the World," a silky, decadent topping that's as versatile as it is irresistible. With just five simple ingredients—granulated sugar, unsalted butter, heavy cream, vanilla extract, and a touch of salt—this recipe delivers a luxuriously smooth sauce with the perfect balance of sweetness and depth. Crafted in under 20 minutes, this foolproof recipe uses a classic caramelization technique to create a rich amber syrup, enhanced with creamy butter and fragrant vanilla for a dessert-worthy finish. Perfect for drizzling over ice cream, pancakes, or even apples, this homemade caramel sauce is guaranteed to elevate any treat. Plus, it stores beautifully in the fridge, making it the ultimate make-ahead indulgence!
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 90 grams Unsalted butter
- 120 milliliters Heavy cream
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Measure out all your ingredients and have them ready. Making caramel can move quickly, so preparation is key.
In a medium, heavy-bottomed saucepan, add the granulated sugar in an even layer.
Heat the saucepan over medium heat, stirring constantly with a wooden spoon or heat-resistant silicone spatula. The sugar will first clump together, then slowly melt into a liquid and amber-colored syrup. Be patient and maintain constant stirring to avoid burning.
Once the sugar has fully melted and turned a deep amber color, immediately add the unsalted butter. Be careful as the mixture will bubble vigorously. Stir constantly until the butter is fully melted and incorporated.
Slowly pour the heavy cream into the caramel mixture while stirring. The mixture will bubble up again, so pour carefully. Continue stirring until the sauce is smooth and fully combined.
Remove the saucepan from the heat and stir in the vanilla extract and salt. Mix well to enhance the flavor and balance the sweetness.
Allow the caramel sauce to cool for 10-15 minutes before transferring it to a glass jar or container. The sauce will thicken as it cools.
Store in the refrigerator for up to 2 weeks. Reheat gently before serving if it thickens too much.
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.2 g | 150% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 319 mg | 106% | |
| Sodium | 643 mg | 28% | |
| Total Carbohydrate | 200.5 g | 73% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 200.5 g | ||
| Protein | 0.7 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 28 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
