Rich, buttery, and perfectly sweet caramel sauce with a hint of salt great for drizzling over desserts, pancakes, or ice cream.

Scale

1 cup granulated sugar

6 tbsp unsalted butter, cut into pieces

1/2 cup heavy cream

1 tsp sea salt (adjust to taste)

1 tsp vanilla extract (optional)

1. Melt sugar in a medium saucepan over medium heat, stirring constantly until amber.

2. Carefully add butter and stir until melted.

3. Slowly pour in heavy cream while stirring.

4. Boil 1-2 minutes until smooth and slightly thickened.

5. Remove from heat; stir in salt and vanilla if using.

6. Allow to cool slightly before using.

Be careful: caramel is extremely hot.

Store in an airtight container in the refrigerator up to 2 weeks.

Reheat gently before serving.

Keywords: caramel sauce, homemade caramel, salted caramel