- Prepare Ingredients: Measure out all the ingredients before you start. Caramel-making can be fast-paced, so having everything ready is crucial.
- Heat Sugar: In a heavy-bottomed saucepan over medium heat, add the granulated sugar. Stir it continuously with a heat-resistant spatula or wooden spoon.
- Melt and Stir: As the sugar begins to melt, it will clump together. Keep stirring gently and continuously to ensure even melting. Be patient; this process can take a few minutes.
- Turn Golden: The sugar will eventually turn into a deep amber color, resembling liquid gold. This is where the caramelization magic happens. Keep a close eye on it to prevent burning.
- Add Butter: Once the sugar is completely melted and has turned amber, add the butter all at once. Be cautious, as the mixture may bubble up vigorously. Stir until the butter is fully incorporated and the mixture is smooth.
- Pour in Cream: Gradually pour in the heavy cream while stirring. Again, be careful as it may bubble. Continue stirring until the mixture is well combined.
- Add Vanilla and Salt: Remove the saucepan from heat and stir in the pure vanilla extract and a pinch of salt if desired. These ingredients will enhance the flavor of your caramel.
- Cool and Serve: Allow the caramel sauce to cool for a few minutes before transferring it to a heatproof container or a glass jar. As it cools, it will thicken slightly. Once it reaches your desired consistency, it’s ready to use.
Tips:
- Use caution when working with hot caramel as it can cause severe burns. Keep a safe distance and avoid touching it until it cools.
- Customize your caramel by adding a pinch of sea salt for a delightful salted caramel flavor.
- Store any leftover caramel sauce in an airtight container in the refrigerator for up to two weeks. Reheat it gently in the microwave or on the stovetop before use.
Enjoy your homemade caramel sauce on ice cream, pancakes, waffles, or as a dip for fruits. It’s a versatile treat that’s sure to satisfy your sweet tooth.