Caramel Sauce

 

Homemade Caramel Sauce may sound intimidating to make but it’s actually super easy and convenient. One Halloween, I made Caramel Apples by melting caramel chews—huge mistake. I then proceeded to purchase caramel sauce and discovered the hard way that it lacked that buttery, silky, melt-in-your-mouth perfection. Making it from scratch is the best way to yield the yummiest caramel.

 
 
Caramel Sauce
 
 

Elements

1 CUP GRANULATED SUGAR

1/4 CUP WATER

1/2 CUP HEAVY CREAM, WARMED

2 TABLESPOONS UNSALTED BUTTER, ROOM TEMPERATURE

1/4 TEASPOON SEA SALT, OPTIONAL

1/2 TEASPOON VANILLA EXTRACT, OPTIONAL


Directions

  1. In a medium saucepan over medium heat, combine the sugar and water. Stir gently to moisten the sugar, then stop stirring.

  2. Bring the mixture to a boil and cook without stirring until the sugar dissolves and turns a deep amber color, about 6-8 minutes. Swirl the pan occasionally to promote even cooking.

  3. Remove the pan from the heat and carefully whisk in the warm heavy cream. The mixture will bubble vigorously, so pour slowly and be cautious.

  4. Stir in the butter until melted and smooth.

  5. Add sea salt and vanilla extract, if desired, and whisk until combined.

  6. Let the caramel cool slightly before transferring to a jar or serving.

 
 

x, Melissa

 
SauceMelissa ChildressCaramel, Butter, Cream