This homemade caramel sauce is perfect for topping ice cream, making cupcakes and more!
- 1 1/2 cup sugar
- 1/4 cup water
- 1/2 cup butter cubed, room temperature
- 3/4 cup heavy cream room temperature
- 1/4 teaspoon vanilla extract
- Pinch of salt
In a very clean sauce pan combine your sugar and water with a rubber spatula.
Have your heavy cream and butter next to the stove already.
Place a small cup of water with a pastry brush next to the stove so you will be able to wash down the inside of the pot.
Place your pan with the water and sugar over medium-high heat. Making sure you wash the side of the pot if you see any crystals forming. Cook your sugar until it reaches a caramel color.
Remove the pot from the stove and add in all of the butter at once making sure you whisk it well while you add it. The caramel will boil up but make sure you keep an eye on it. Add in the heavy cream being careful of the bubbling and whisk it all together.
Whisk in the vanilla and salt until well combined.
Let it cool then store in an airtight container.
Calories: 357kcal | Carbohydrates: 61g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 48mg | Sodium: 16mg | Potassium: 26mg | Sugar: 59g | Vitamin A: 525IU | Vitamin C: 0.2mg | Calcium: 23mg