Description
A rich, smooth caramel sauce made with pure cane sugar, butter, cream, and salt for a glossy finish and deep flavor.
Ingredients
1 cup granulated sugar labeled pure cane
6 tablespoons unsalted butter at room temperature cut into 6 pieces
1/2 cup heavy cream at room temperature
1 teaspoon salt
Instructions
In a stainless steel saucepan over medium heat stir the pure cane sugar constantly until it melts into a smooth amber liquid keeping the mixture moving so it does not scorch then reduce heat and add the butter stirring until fully blended and smooth if separation occurs remove from heat and whisk until it comes back together pour the room temperature heavy cream in very slowly while stirring and expect bubbling once combined increase heat slightly and let the caramel boil for about a minute then remove from heat and stir in the salt allowing the sauce to cool and thicken before using
Notes
Use pure cane granulated sugar because it melts more evenly.
Room temperature butter and cream prevent seizing during mixing.
If the caramel thickens too much after refrigeration warm it gently on the stove or in the microwave.
Avoid doubling the recipe to maintain even melting and consistent texture.
For storage refrigerate tightly covered for up to one month or freeze for up to three months and thaw before reheating.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American