Caramel Sauce

Rich, buttery, and just the right amount of sweet — this caramel sauce is pure magic. Drizzle it over ice cream, swirl it into brownies, or spoon it straight from the jar (no judgment here). It’s the kind of thing that makes an ordinary weeknight feel like a celebration. Oh and Fair warning: it never lasts long once everyone knows it’s in the fridge.

Prep Time:	Cook Time:
10 mins	10-20 mins
Total Time:	Makes:
15-25 mins	1 cup

Ingredients

• 1 cup granulated sugar

• 6 tablespoons unsalted butter, cubed and at room temp

• 1/5 cup heavy cream, at room temp

• 1 teaspoon vanilla extract, optional

• pinch of sea salt, optional, for salted caramel

Instructions

1. In a heavy-bottomed saucepan over medium heat, add the sugar.

   
   

2. Stir occasionally with a heatproof spatula until the sugar begins to melt and turn golden, then stop stirring and let it continue to melt evenly.

   
   

3. Once the sugar is fully melted and amber in color, carefully whisk in the butter. It will bubble up vigorously.

   
   

4. Slowly pour in the heavy cream while whisking constantly. The caramel will bubble up again but smooth out.

   
   

5. Let the mixture simmer for 1–2 minutes, then remove from heat. Stir in vanilla and salt if using.

   
   

6. Let cool slightly before using. Store in a sealed jar in the fridge for up to 2 weeks. Reheat gently before serving.