This recipe is great for making caramel to drizzle on pancakes or waffles, for dipping slices of fresh fruits, or to use as a sweetener in your favorite warm drink.
- 1 cup granulated sugar
- 1/3 cup water
- 3/4 cup heavy cream
- 2 tbsp salted butter*
- 1 tsp vanilla extract optional
- Add the sugar into a heavy-bottomed saucepan, then shake it gently until it forms an even, flat layer.
Pour the water on top to fully moisten the sugar.
Place the pot over medium heat. Cook until the sugar dissolves and turns clear after a few minutes.
Raise the heat to medium-high. Scrape down the sides of the pan and let the sugar boil, without stirring, until it turns golden amber in color, which is about 10 minutes.**
Turn the heat off and immediately add the heavy cream. It’s okay if the caramel seizes up.
Add the butter and stir everything together until the caramel smooths out. If it’s still clumpy, turn the heat back on to medium and gently stir for a few minutes until it’s smooth. When finished cooking, add vanilla extract if desired.
Let the caramel sauce cool to room temperature, then transfer to a jar and refrigerate.
You can also use unsalted butter and add around 1/8 teaspoon of salt to taste.
If you have a candy thermometer, the temperature target window is between 338 and 350 Fahrenheit. Above 350 and the caramel starts to have that burnt odor and will later taste bitter. Below 338, and you may not have that proper color and caramelization.
- Category: Candy