Homemade Caramel Sauce with Just 4 Ingredients
·Dissolve the sugar
In a heavy-bottomed saucepan, combine the sugar and water. Stir just enough to moisten the sugar, then stop stirring completely from this point on. Place the pan over medium heat.
Caramelize to a golden amber
Let the mixture bubble away undisturbed until it turns a deep amber color. This takes about 8–15 minutes. For even coloring, you can gently swirl the pan from time to time. Meanwhile, cut the butter into cubes and measure out the cream.
Add the butter
Once the caramel has reached the right color, add the cubed butter. Careful — the mixture will bubble up fiercely! Whisk thoroughly until the butter is fully incorporated.
Smooth it out with cream
Take the pan off the heat. Slowly pour in the cream while whisking constantly. The mixture will foam up again, but that's perfectly normal. Keep stirring until you have a smooth sauce.
Add the finishing touches
Finally, stir in the vanilla and a pinch of salt. If you're a fan of 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.