Ingredients
- 1 cup (200 g) granulated sugar
- 6 tbsp (85 g) unsalted butter, cut into pieces
- ½ cup (120 ml) heavy cream, warmed
- 1 tsp vanilla extract (optional but adds depth)
- Pinch of salt (turns it into salted caramel — heavenly!)
Instructions
1️⃣ Melt the Sugar:
In a heavy-bottomed saucepan, heat the sugar over medium heat, stirring constantly with a heatproof spatula or whisk.
It will clump up first — don’t worry! Keep stirring until it melts into a smooth, amber-colored liquid.
2️⃣ Add the Butter:
Once the sugar is fully melted and deep golden, add butter carefully (it will bubble intensely!).
Stir until completely melted and smooth.
3️⃣ Add the Cream:
Slowly pour in the warm cream while stirring — the mixture will bubble up again.
Stir until smooth and well combined, about 1–2 minutes.
4️⃣ Add Vanilla & Salt:
Remove from heat and stir in vanilla and a pinch of salt.
5️⃣ Cool:
Let the caramel cool for 10–15 minutes — it will thicken beautifully as it cools.
Tips for Perfect Caramel
Use a heavy saucepan to prevent burning.
Keep your eye on the color — once it turns deep amber, remove from heat.
For a richer flavor, use dark brown sugar instead of white.
Always use warm cream, or the caramel may seize.
Storage
- Store in a jar in the fridge for up to 3 weeks.
- Reheat gently in the microwave or a warm water bath to make it pourable again.
Ways to Use It
Drizzle over ice cream, cheesecake, or apple pie.
Stir into lattes or hot chocolate for a caramel twist.
Pour over brownies, pancakes, or bread pudding.
Dip fresh fruit for a quick, indulgent treat.