Description
This rich and smooth homemade caramel sauce is perfect for drizzling over desserts, ice cream, or adding to your favorite beverages. It combines melted sugar, butter, and cream for a luscious sweet treat with a deep amber flavor, enhanced with vanilla or rum for added complexity.
Ingredients
Scale
Caramel Base
- 1 cup (198g) granulated sugar
- 1/4 teaspoon table salt
- 1/8 teaspoon cream of tartar, optional
- 2 tablespoons (28g) cold water
Additions
- 6 tablespoons (85g) unsalted butter, at room temperature
- 1/2 cup (113g) heavy cream or whipping cream
- 2 teaspoons King Arthur Pure Vanilla Extract or 1 tablespoon rum
Instructions
- Combine Ingredients: Place the sugar, salt, cream of tartar, and cold water in a deep, heavy-bottomed saucepan that holds at least 1 1/2 quarts. Stir briefly to combine the ingredients evenly.
- Heat and Swirl: Place the saucepan over medium-high heat. Instead of stirring, gently swirl the pan to prevent sugar crystals from forming as the sugar mixture comes to a boil.
- Watch the Color Change: Once boiling, reduce the heat to medium. Carefully watch the syrup as it begins to turn golden at the edges. Continue swirling gently without removing the pan from heat to ensure even coloring.
- Remove at Light Amber: Allow the sugar syrup to darken to a light amber with some darker streaks, then immediately remove it from the heat to prevent burning, remembering it will continue cooking slightly off heat.
- Add Butter and Cream: Stir in the butter, one tablespoon at a time, directly into the hot caramel. Gradually pour in the heavy cream, stirring constantly until fully incorporated and smooth.
- Finish with Flavoring: Add the vanilla extract or rum to the caramel sauce and stir until fully blended to enhance the flavor.
- Cool and Store: Let the caramel sauce cool for a few minutes before transferring it to a heatproof container. Store in the refrigerator where it will thicken. Reheat gently before serving as needed.
Notes
- Swirling the pan instead of stirring prevents sugar crystals and ensures a smooth caramel.
- Do not walk away while cooking the caramel to avoid burning or over-darkening.
- Cream of tartar is optional but can help prevent crystallization.
- The sauce thickens as it cools; reheat gently to loosen before use.
- For a richer flavor, use rum instead of vanilla extract.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Keywords: caramel sauce, homemade caramel, dessert sauce, caramel topping, sweet sauce
