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Simple Homemade Caramel Sauce (No Thermometer Needed)

Thick, glossy caramel sauce being poured over a small cake or flan, creating drips down the side.
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Make rich, creamy caramel sauce from scratch quickly. This beginner-friendly recipe uses basic ingredients and does not require a candy thermometer for perfect results.

Ingredients

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  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cut into pieces
  • 1/2 cup heavy cream, warmed slightly
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt (optional, for salted caramel)

Instructions

  1. Place the sugar in a medium, heavy-bottomed saucepan over medium heat. Do not stir initially.
  2. Allow the sugar to melt around the edges. Once it starts melting, gently stir the sugar using a heatproof spatula until all the sugar dissolves and turns a deep amber color. Watch carefully to prevent burning.
  3. Remove the pan from the heat. Carefully add the butter pieces one at a time, stirring constantly until the butter is fully melted and incorporated. The mixture will bubble vigorously.
  4. Slowly pour in the warm heavy cream while stirring continuously. The mixture will bubble up again. Return the pan to low heat if necessary to dissolve any hardened sugar bits, stirring until smooth.
  5. Remove from heat. Stir in the vanilla extract and sea salt, if using.
  6. Let the sauce cool for about 15 minutes before using. It will thicken as it cools. Store cooled sauce in an airtight container.

Notes

  • Warm the heavy cream slightly before adding; cold cream can cause the hot sugar to seize up.
  • If the sauce seems too thick after cooling, stir in one teaspoon of hot water at a time until you reach your desired pourable consistency.
  • This sauce works well as a topping for ice cream, apples, or stirred into coffee.

Nutrition

Find it online: https://savoryskies.com/easy-caramel-sauce-no-thermometer/