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Cooking
Homemade Caramel Sauce with Just 4 Ingredients
· 9 servings
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.
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.
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.
Mellow it out with cream
Take the pan off the heat. While whisking constantly, slowly pour in the cream. The mixture will bubble up again, but that's perfectly normal. Keep stirring until you have a smooth sauce.
Add the finishing touches
Finally, stir the vanilla and a pinch of salt into the sauce. If you like salted caramel, feel free to add a little extra salt.
Cool and store
Let the sauce cool in the pan for about 10 minutes, then pour it into a clean jar. It will thicken beautifully in the fridge and keep for up to two weeks. Before serving, warm the caramel gently in a bowl of hot water.