Ingredients:
1 cup granulated sugar
6 tablespoons unsalted butter (cut into pieces)
1/2 cup heavy cream (room temperature)
1 teaspoon vanilla extract
1/2 teaspoon salt (use less if using salted butter)
Instructions:
1. Melt the Sugar
In a medium saucepan over medium heat, add the sugar and stir constantly with a wooden spoon or heatproof spatula. It will clump at first, then melt into an amber-colored liquid. Be patient and don’t walk away—sugar burns fast!
2. Add the Butter
Once the sugar is completely melted and golden, carefully add the butter. The mixture will bubble up vigorously—this is normal. Stir constantly until the butter is fully melted and combined.
3. Add the Cream
Slowly pour in the heavy cream while stirring. The caramel will bubble up again. Stir until fully incorporated and smooth (about 1 minute).
4. Add Vanilla & Salt
Remove the saucepan from heat. Stir in the vanilla extract and salt.
5. Cool
Let the caramel cool for about 10–15 minutes before using. It will thicken as it cools.
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