Caramel Sauce
I think it’s pretty clear that I love cream and butter. If you really think about it, everyone should love cream and butter. They make everything taste better! Know what else makes everything taste better? Sugar!
Imagine sugar, cream, and butter combined into one bite. It’s gooey, sweet, a little salty, velvety, smooth. I really could go on and on, but I don’t have to. Every single time you eat caramel sauce (and I’m talking real caramel sauce–not that stuff off the shelf), you’re eating sugar, cream, and butter–and that’s it!
Sugar, cream, and butter are the makings of caramel sauce. At least my recipe. The same recipe that caused someone to say “I want this to be my last supper.” How in the world do you get 3 ingredients (sometimes 4) to become something so fantastic?
Check out the recipe below to find out! Happy National Caramel Day (April 5th)!!!
Caramel Sauce
Ingredients
- 1 cup granulated sugar
- 6 tablespoon unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon sea salt (optional, but highly suggested)
Instructions
- Heat sugar in a medium saucepan over medium heat. Stir occasionally until sugar becomes an amber color and liquid. The darker the color, the deeper the caramel flavor, but be careful not to let it burn! Burnt sugar is gross!
- Once completely melted, add butter. Be careful, because the sugar will bubble and steam. Can we say Butter Facial? Stir for 2-3 minutes until butter is completely melted.
- Slowly stir in heavy cream. Mixture will bubble and splatter. Boil for 1 minute.
- Remove sauce from heat and add sea salt.
Notes
Store in an airtight container. Sauce will keep for up to 2 weeks in the refrigerator.
**This is a great base to add some fun flavors to your caramel. You can add a splash of vanilla extract, cinnamon powder, or even bourbon!
Please note that our blogs and recipes might include affiliate links, which help Tanorria earn commission on items you purchase from her recommendations at no additional cost to you.