Caramel Sauce
A rich and buttery tasting Caramel Sauce recipe. This caramel sauce is delicious on ice cream, cheesecake, or for dipping apples in!
Servings: 9
Equipment
- Saucepan
- Wood Spoon
- Candy Thermometer
Ingredients
- ½ cup Water
- 1 ½ cups Granulated Sugar
- ½ teaspoon Kosher Salt (or other coarse salt)
- ½ Vanilla Bean (optional)
- 1 ¼ cups Heavy Cream
- ½ teaspoon Vanilla
Instructions
- Add water, sugar, and salt, and vanilla bean, if using, to a medium saucepan and heat over medium to medium-high heat, stirring well to dissolve the sugar.
- Let the mixture simmer for 10-15 minutes, watching it to make sure it doesn't boil too hard, or burn. You are watching for the mixture to turn golden brown. Darker brown yields a more robust flavor. Be patient, it takes several minutes!
- As soon as the mixture turns golden brown, stir in the heavy cream and vanilla, using a long handled wood spoon or heat resistant spatula. Be careful as the mixture will bubble and foam up rapidly. You need to keep stirring!
- Keep cooking mixture until the candy thermometer reads 225°F. The hotter temperature you cook it to, the firmer it will end up, but for a sauce, this is the right temperature.
- To cool mixture quicker, pour into a bowl and set in a bigger bowl filled with ice water and stir to cool. Make sure the water isn't too deep. You don't want water in your lovely caramel sauce!
- When cooled, pour into a jar and put the lid on it. Serve over your favorite treats!
Notes
Storage Tips
- Store it in an airtight glass jar or container for up to 3 weeks in the refrigerator.
- It thickens when cold—totally normal.
To Reheat
- Warm gently in the microwave (15–30 seconds at a time, stir between) or on the stovetop over low heat.
- Add a splash of cream or milk if it gets too thick.
To Freeze (Yes, you can freeze it!)
- Container: Use a freezer-safe container, leaving a little space for expansion.
- Keeps for 2–3 months.
- To use: Thaw overnight in the fridge, then reheat gently as above.
Nutrition
Calories: 245kcal
