Caramel Recipe

Prepare ingredients

Measure all ingredients and have them ready at the stove because caramel moves quickly. Warm the heavy cream slightly in a microwave-safe container or on the stove until just warm (about 30–45 seconds in microwave) — this reduces splatter when added to hot sugar.

Dissolve sugar

Place a heavy-bottomed medium saucepan over medium heat. Add the granulated sugar and 2 tablespoons water to the pan and stir gently only to moisten the sugar. Stop stirring once the sugar is moist; allow it to come to a simmer. Swirl the pan occasionally to promote even melting but avoid stirring, which can cause crystallization.

Caramelize the sugar

Let the sugar cook undisturbed until it melts and turns a deep amber color — this typically takes 6–10 minutes depending on heat and pan. Watch carefully: once it starts to change color it can go from amber to burnt very fast. If using corn syrup for stability, add 1 tablespoon now and swirl once.

Add butter

When the sugar is a deep amber, reduce heat to low and carefully add the 6 tablespoons of unsalted butter in pieces. The mixture will bubble vigorously. Stir with a heatproof spatula or wooden spoon until the butter is fully incorporated and the bubbling subsides, about 1 minute.

Add cream

Slowly pour the warm heavy cream into the caramel while stirring continuously. The caramel will bubble strongly; continue stirring until the mixture is smooth and homogenous, about 1–2 minutes. If you see stubborn clumps, keep stirring over low heat until they dissolve.

Season and finish

Remove the pan from the heat. Stir in 1 teaspoon fine sea salt and 1 teaspoon vanilla extract. Taste and adjust salt if you prefer a saltier caramel. If using flaky finishing salt, reserve it for sprinkling on top when sauce is cooled slightly.

Cool and store

Allow the caramel to cool in the pan for 10–15 minutes, then transfer to a heatproof jar or container. The sauce will thicken as it cools. Store refrigerated for up to 2 weeks. Reheat gently in the microwave (15–20 second bursts) or warm in a small saucepan over low heat, stirring until pourable.

If using flaky salt, sprinkle it over the warm caramel just before it cools to set a contrasting crunch and salt burst. For a glossier, more stable sauce for candy-dipping or sauces that need to hold shape, stir 1 tablespoon corn syrup into the sugar at the beginning (as noted) or whisk it into the finished sauce while warm.