Caramel Recipe

Prep

Measure all ingredients before starting. Have the heavy cream warmed slightly (microwave 15–20 seconds) so it doesn't cause the hot caramel to seize as much. Set the butter and salt near the stove. Use a medium heavy-bottomed saucepan and a heatproof rubber spatula or wooden spoon.

Coat Pan (optional)

Lightly coat the bottom and sides of the saucepan with a little neutral oil or butter to help prevent initial sticking. Wipe out any excess so the pan is not oily.

Dissolve Sugar

Combine 1 cup granulated sugar and 2 tablespoons water in the saucepan. Over medium heat, stir gently only until the sugar dissolves and the mixture looks uniform and syrupy (about 1–2 minutes). Once dissolved, stop stirring to avoid crystallization.

Cook to Amber

Allow the sugar syrup to simmer undisturbed. Swirl the pan occasionally to ensure even cooking but avoid stirring. Watch closely as the color changes from clear to pale gold to deep amber. This will take about 6–9 minutes. Remove from direct heat when the syrup reaches a deep amber color (it will continue to darken slightly from residual heat).

Add Butter

Carefully add 6 tablespoons unsalted butter in pieces to the hot caramel. The mixture will bubble vigorously. Return to low heat and whisk or stir until the butter is fully incorporated and smooth (about 30–60 seconds).

Add Cream

Slowly pour in 3 tablespoons warmed heavy cream while stirring constantly. The caramel will puff and bubble; continue stirring until the sauce is smooth and homogenous, about 30 seconds to 1 minute.

Finish & Season

Stir in 1 teaspoon fine sea salt and 1 teaspoon vanilla extract. Taste and adjust salt if desired. If making salted caramel, sprinkle sea salt flakes on top to taste (about 1 teaspoon) while the sauce is warm so they adhere.

Cool & Store

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

If you want a very smooth, glossy finish, strain the caramel through a fine-mesh sieve into a jar to remove any crystallized bits. For a firmer caramel (for candies), increase cooking time in the sugar stage until the syrup reaches a slightly darker amber and then cool and cut once set (this recipe is formulated for sauce consistency).