At a glance
You're making buttery, smooth caramel sauce from scratch with just sugar, water, butter, and cream—the key is letting the sugar bubble undisturbed until it turns deep amber, then carefully adding the butter and cream as they'll bubble up dramatically. The whole process takes about 16 minutes of cooking, and you'll end up with a luxurious sauce that beats anything store-bought.
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Melt the sugar
In a heavy-bottomed saucepan, combine the sugar with water. Stir just enough to moisten the sugar, then stop stirring from this point on. Place the pan over medium heat.
For this step
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Caramelize to golden amber
Let the mixture bubble away undisturbed until it turns a deep amber colour. This takes about 8–15 minutes. For even colouring, you can gently swirl the pan from time to time. Meanwhile, cube the butter and measure out the cream.
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Add the butter
Once the caramel has reached the right colour, add the cubed butter. Careful, the mixture will bubble up vigorously! Whisk it thoroughly until the butter is fully incorporated.
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