Quick answer: melt 1 cup of sugar over medium heat until deep amber, whisk in 6 tablespoons of butter, then slowly pour in ½ cup of heavy cream and boil for one minute. Stir in salt to taste. The sauce thickens as it cools.
Ingredients (about 1 cup)
- 1 cup (200 g) granulated sugar
- 6 tbsp (85 g) butter, cut up, at room temperature
- ½ cup (120 ml) heavy cream, at room temperature
- ½ to 1 tsp salt, for salted caramel
How to make it
- Heat the sugar in a heavy saucepan over medium heat, stirring gently, until it melts into an amber liquid.
- Add the butter carefully; it will bubble hard. Whisk until melted.
- Pour in the cream slowly while whisking. It will bubble up again.
- Boil for 1 minute, take it off the heat and stir in the salt.
- Cool for 10 minutes, then pour into a jar.
Take care: melted sugar is extremely hot. Use a deep pan, keep children away and add the butter and cream slowly.
Why heavy cream
The fat in heavy cream keeps the sauce smooth and stops it seizing when it meets the hot sugar. Warm or room-temperature cream splatters less than cold cream. See heavy cream substitutes if you are out.
Fixing problems
- Grainy: crystals formed; add a splash of water and reheat gently until smooth.
- Too thick when cold: warm it, or whisk in a spoonful of cream.
- Too thin: simmer for another minute or two.
- Bitter: the sugar went too dark; start again and stop at amber.
How to use it
- Over ice cream and on a sundae bar
- Drizzled on apple pie, cheesecake and brownies
- In coffee, frappes and salted caramel cold foam
- Folded into caramel whipped cream
Another two-ingredient cream sauce: chocolate ganache.
Frequently asked questions
What do you need to make caramel sauce?
Sugar, butter, heavy cream and a pinch of salt.
Can I make caramel sauce without heavy cream?
Heavy cream gives the smoothest result. Half-and-half works but the sauce is thinner; milk tends to curdle.
Why did my caramel turn grainy?
Sugar crystals formed. Avoid stirring once the sugar starts to melt, and brush down the sides of the pan with a wet pastry brush.
How long does homemade caramel sauce last?
About two weeks in a covered jar in the fridge. Warm it gently before using.
