Ingredients
Equipment
Method
- Begin by placing a medium saucepan over medium heat. Add the granulated sugar to the pan. As the sugar heats, continually stir with a wooden spoon or heat-resistant spatula. You want to ensure it melts evenly and doesn’t burn. Watch as it starts to clump before transforming into a smooth, amber liquid.
- Once the sugar has completely melted and reached a rich brown color, carefully add in the unsalted butter. The mixture will bubble vigorously, so be cautious. Stir continuously until the butter is fully melted and combined with the sugar.
- Next, slowly pour in the heavy whipping cream while stirring. This is a crucial step because adding the cream too quickly can cause the mixture to seize up. Keep stirring until the mixture is smooth and well blended.
- Allow the mixture to come to a gentle boil without stirring for about one minute. This helps the caramel thicken. You’ll notice it getting richer in color and smell amazing during this time.
- After a minute, remove the saucepan from the heat. Carefully stir in the salt. This final touch elevates the flavors, giving your caramel that perfect sweet and salty balance.
- Let the Caramel Sauce cool slightly before transferring it to a mason jar or any other container. This sauce can be stored in the refrigerator for later use, ensuring you always have it on hand!
Notes
To store your Caramel Sauce, use an airtight container and keep it refrigerated. It can last up to two weeks.