Easy Homemade Caramel Sauce

Name: Easy Homemade Caramel Sauce
Cook time: 20 min
Total time: 20 min
Yield: 10 servings
Ingredients: 4 ounces water (1/2 cup; 115g); 8 1/2 ounces sugar (1 1/4 cups; 240g); 1/2 tsp Diamond Crystal kosher salt (2g; for table salt use half as much by volume, or the same weight); 1 vanilla pod (optional, reserved from another project); 8 ounces heavy cream (1 cup; 225g); 1 tsp vanilla extract (optional; 5g)

A three-ingredient caramel sauce: nothing more than sugar, water, and cream (plus salt and vanilla).

GFGluten-FreeVVegetarian

INGREDIENTS

10 SERVINGS

4 ounceswater, 1/2 cup; 115g
8 1/2 ouncessugar, 1 1/4 cups; 240g
1/2 tspDiamond Crystal kosher salt, 2g; for table salt use half as much by volume, or the same weight
1vanilla pod, optional, reserved from another project
8 ouncesheavy cream, 1 cup; 225g
1 tspvanilla extract, optional; 5g

INSTRUCTIONS

4 STEPS

In a 3-quart stainless steel saucier, combine water, sugar, and salt over medium heat. Add the empty vanilla pod, if using. Stir with a fork until the syrup comes to a boil, then simmer without stirring until honey-colored, shaking and swirling the pan as needed for even caramelization. Continue cooking until light to medium amber.
10–11 MINwater · sugar · Diamond Crystal kosher salt · vanilla pod
Immediately add the cream and reduce the heat to medium.
heavy cream
Stirring constantly with a heat-resistant spatula to knock down the foam, simmer until the caramel registers 225°F on a digital thermometer.
3 MIN
Transfer to a heat-resistant container, stir in the vanilla extract and the vanilla bean (if using), and cool to room temperature. The caramel will be runny while warm but thickens as it cools.
vanilla extract

Notes

Cooking the syrup to 225°F ensures a thick, saucy caramel, but if you don't have a thermometer, judging by color (honey to medium amber) works too.
Refrigerate up to 1 month in an airtight container.

Start Cooking