CARAMEL SAUCE
CARAMEL SAUCE. I dare you not to lick the spoon.
This is the sauce you sneak spoonfuls of when no one's looking. A sultry swirl of sugar, butter, and cream, this homemade salted caramel sauce is dangerously easy to make and even easier to eat—drizzle it on everything from ice cream sundaes to apple slices, or just go rogue and lick the spoon. It’s the ultimate fall topping, but let’s be real, it belongs in your fridge all year long.
CARAMEL SAUCE
Yield: 1 Cup
Prep time: 5 MinCook time: 15 MinInactive time: 15 MinTotal time: 35 Min
The basic caramel sauce you'll want to cover everything with.
Ingredients
KITCHEN TOOLS
Instructions
TO MAKE YOUR CARAMEL SAUCE
- In a heavy-bottomed saucepan, heat your sugar over medium heat. Let it sit untouched. It will take a little while, about 7 minutes. The sugar will first clump, then melt into an amber liquid.
- Once fully melted and deep amber in color, turn your heat to the lowest it can go. Carefully whisk in the butter. The mixture will bubble up—this is normal. Keep whisking!
- Remove your saucepan from the heat entirely. Slowly drizzle in the heavy cream while continuously whisking until the sauce is silky smooth.
- OPTIONAL: If you want your caramel to be salted, this is your moment! Add a pinch of salt and mix it in fully.
- Let the sauce cool for 15 minutes. It will thicken as it cools to that luscious, scoopable consistency you are looking for.
