This traditional caramel sauce is an absolute game-changer for any dessert lover. With its rich, buttery flavor and silky texture, it’s the perfect way to elevate your treats. Plus, it’s made with just six simple ingredients!
Sugar: The base of the caramel, giving it its signature sweetness and color. Use granulated sugar for best results.
Water: Helps dissolve the sugar and prevents it from burning too quickly. It’s essential for a smooth caramel sauce.
Heavy cream: Adds richness and a creamy texture to the sauce. Make sure it's at room temperature to prevent splattering.
Butter: Provides a velvety finish and depth of flavor. Unsalted butter is preferred to control the saltiness.
Vanilla extract: Enhances the overall flavor, adding a warm and aromatic note.
Salt: A pinch is all you need to balance the sweetness and bring out the caramel flavors.
Drizzle this caramel sauce over a scoop of vanilla ice cream, and you’ll experience pure bliss. It’s also fantastic over freshly baked apple pie or drizzled on pancakes for a decadent breakfast. For a savory twist, try it over crispy bacon — trust me, it's a revelation.
Start by setting up your workspace. Grab a medium saucepan and combine the sugar and water over medium heat. Stir with a wooden spoon or heatproof spatula until the sugar fully dissolves. Once it starts boiling, put away the spoon. This is crucial — stirring after it starts boiling can cause crystallization.
Watch closely as the mixture boils. You're looking for a deep amber color, which should take about 5-7 minutes. Don't walk away; the transformation from amber to burnt happens fast. Once you hit that perfect color, swiftly remove the pan from heat.
Here comes the exciting part! Slowly whisk in the heavy cream. Be ready for some enthusiastic bubbling and steam — it's all part of the magic. Once the bubbling subsides, stir in the butter until it's melted and incorporated.
Finally, add the vanilla extract and salt, stirring until everything's smooth. Let your caramel cool just a bit, then you can either use it right away or transfer it to a jar for later.
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