Caramel Sauce

Course condiment

Cuisine American

Keyword caramel

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 299kcal

Author Emma Chapman

Ingredients

¾ cup granulated white sugar
¼ cup brown sugar
2 tablespoons water
6 tablespoons unsalted butter
½ cup heavy whipping cream
½ teaspoon flaky sea salt optional

Instructions

In a medium pot or sauce pan, combine the sugar, brown sugar and water.
Cook over medium heat until the sugar dissolves, begins to bubble then turns an amber brown. This may take 5-7 minutes depending on how hot you have your temperature turned to. It’s best just to keep an eye on it so it doesn’t get too dark or burnt.
During this process do not stir the mixture. If needed, you can swirl the pan, but avoid stirring as splashing the mixture up the sides of the (cool) pan can cause the sugar to crystalize.
Once it turns that deep amber brown, add in the remaining ingredients. Be careful as you do because the mixture will bubble.
Continue to cook over medium heat for an additional 3-4 minutes.
Allow the mixture to cool for 10-15 minutes before storing.

Notes

This sauce recipe does need to be stored in the refrigerator after it’s made (it contains dairy). You can store it in an airtight container in the refrigerator for at least 2 weeks or much longer if you choose to freeze it.

Caramel sauce will harden when refrigerated, so it’s best to store in a microwave-safe container so you can easily soften/reheat it. You can also do this on the stovetop if you don’t want to use a microwave.

Nutrition