Easy Caramel Sauce
Caramel sauce is an irresistible guilty pleasure that's simply impossible to resist. This classic recipe doesn't need much – just a few things like butter, which makes it rich and gives it a glossy appearance that I really like. However, if you prefer, you can make it without butter. This caramel sauce is great for dipping pretzels, apples, and sweet treats. It's also perfect when poured over warm apple pie, making ice cream sundaes more special, mixed into frappuccinos, or added to cake recipes.
Ingredients
- 1-¼ cups granulated sugar or light brown sugar
- 2 tablespoons light corn syrup , optional
- ⅓ cup water
- ½ cup heavy cream
- 5 tablespoons unsalted butter , cut into 5 pieces
- 1 teaspoon pure vanilla extract
- ½ teaspoon Fleur de Sel salt or kosher salt , or to taste
Instructions
Caramel with Granulated Sugar
- Place the heavy cream in a saucepan and bring it to a boil over medium heat. Keep warm over very low heat. Prepare an ice water bath; set aside.
- In a medium heavy-bottomed saucepan over medium heat, combine sugar, light corn syrup, and water. Cook slowly, stirring constantly, until all the sugar has dissolved. Stop stirring and continue to cook until golden caramel.
- Remove from heat and shock the saucepan in the ice bath to stop cooking. Remove from the ice bath and stir in the butter, salt, and vanilla.
- Carefully stir in the hot cream, mixing until fully blended. Let cool. The sauce is ready to be used or served or may be covered and stored in the refrigerator for later use. Note: The caramel sauce will thicken as it cools.
Caramel with Brown Sugar
- In a medium saucepan, combine the brown sugar, butter, cream, light corn syrup, and salt. Bring the mixture to a simmer over medium heat. Continue simmering, stirring occasionally until the sauce thickens slightly, 2 to 4 minutes.
- Remove the saucepan from the heat and stir in the vanilla extract. Note: Let the sauce cool slightly before using, or store it in the fridge for later use.
Notes
How to Store & Reheat
- To store: Caramel sauce can be stored in an airtight container in the refrigerator for up to 2 weeks.
- To reheat: Place it in a microwave-safe bowl and microwave on low heat in 15-second intervals, stirring in between, until warm and smooth. Alternatively, reheat it in a saucepan over low heat, stirring until warm. Remember to be careful not to overheat or burn the sauce, which may affect its texture and taste.
Nutrition Facts
Easy Caramel Sauce
Amount per Serving
Calories
39
% Daily Value*
Fat
3
g
5
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
1
g
Cholesterol
9
mg
3
%
Sodium
39
mg
2
%
Potassium
7
mg
0
%
Carbohydrates
3
g
1
%
Sugar
3
g
3
%
Protein
0.1
g
0
%
Vitamin A
109
IU
2
%
Vitamin C
0.02
mg
0
%
Calcium
5
mg
1
%
Iron
0.02
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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