Caramel Sauce Recipe

Time30m

Serves12

Make Caramel Sauce Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare ingredients and equipment
Measure all ingredients ahead of time. Have a heavy-bottomed 2–3 quart saucepan, a heatproof silicone spatula or wooden spoon, a candy thermometer (optional), and a heatproof bowl or jar ready. Keep the heavy cream warm (microwave briefly) to reduce splattering when added.
2
Dissolve sugar
Combine the granulated sugar and 2 tablespoons of water in the saucepan, spreading the sugar into an even layer. Place over medium heat and let the sugar dissolve without stirring. Gently swirl the pan occasionally to ensure even melting; if crystals form on the sides, use a damp pastry brush to wash them down.
3
Cook to amber
Once the sugar is fully dissolved and the mixture is clear, increase heat to medium-high and let it boil undisturbed until the color changes to a deep amber (medium-gold to copper), about 6–10 minutes. Watch closely—color changes quickly and can burn. If using a candy thermometer, target 340–350°F (171–177°C).

4
Add butter
Remove the pan from heat. Immediately add the 6 tablespoons of butter (cut into pieces) and stir vigorously until fully melted and incorporated. Be careful—the mixture will bubble and steam.
5
Add cream and salt
Slowly pour the warm heavy cream into the caramel in a thin, steady stream while stirring constantly. The mixture will foam vigorously—keep stirring until smooth. Stir in the sea salt.
6
Incorporate vanilla and cool
Stir in the vanilla extract. Let the caramel sit in the pan for 5–10 minutes to thicken slightly, then transfer to a heatproof jar or container. Allow to cool to room temperature; it will continue to thicken as it cools.
7
Storage and reheating
Cover and refrigerate for up to 2 weeks. To use, warm gently in the microwave in short bursts (10–15 seconds), stirring between bursts, or heat on the stovetop over low heat until pourable. If the caramel crystallizes or separates, whisk vigorously while warming to re-emulsify.