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Caramel Sauce

Give your ice cream or other desserts an upgrade with this rich, lightly salted caramel sauce.

Phoebe Raileanu

15 Minutes
10 - 15 Servings
Easy
Ingredients
  • 2 cups granulated sugar (see note above for butterscotch variation)
  • 1/2 cup water
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter, cubed
  • 1 teaspoon coarse or flaky sea salt (optional but recommended)
Instructions
    1.

    Add sugar to Saucier and pour in water. Stir continuously, over medium low heat until the sugar has dissolved.

    2.

    After about 5 minutes, increase heat to medium-high and cook until the mixture is turning golden, resisting the urge to stir. Cook for about 5 more minutes until the mixture has darkened to a deep amber color.

    3.

    Remove from heat immediately and add in the heavy cream and butter, stirring vigorously until fully combined. Be careful, the syrup will bubble when you introduce the fat. Stir in the salt, if using.

    4.

    You can use the sauce now or save for later. If saving, allow to cool completely before transferring to a mason jar. It will keep in the fridge for up to 2 months. Warm before using.

    Follow along with Phoebe as she creates caramel and butterscotch sauce in this video below.