From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/10
Instructions
1
Add the sugar to a heavy saucepan over low heat without stirring. All the sugar crystals should dissolve and the mixture should be amber in color.
2
Gradually add the cubes of softened butter, mixing briskly between each addition to prevent the mixture from seizing. The butter will bubble and sputter but keep whisking until it is incorporated. Then, slowly pour the warm heavy cream into the pot while whisking constantly to prevent seizing. Boil for 30 seconds while whisking briskly.
3
Remove from the heat and whisk in the salt and vanilla until incorporated. Immediately pour the caramel sauce into a heat-safe container to stop the cooking process. Use in recipes that call for caramel sauce or to top ice cream or lattes. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Watch for the Perfect Color Change 🎨Monitor the sugar closely as it melts from clear to light amber—this transition happens quickly, and pulling it off heat at medium amber prevents bitter, burnt caramel.
- Warm Your Cream Beforehand 🥛Heat your heavy cream slightly before adding it to the hot sugar to minimize dangerous splattering and create a smoother, more emulsified sauce.
- Don't Stir the Sugar, Swirl Instead 🌀Resist stirring while sugar melts and instead gently swirl the pan to ensure even heating and prevent crystallization that can ruin your caramel.
- Use High-Quality Salted Butter 🧈Choose European-style or premium salted butter with higher fat content for richer flavor and better emulsification than standard butter.
- Add Vanilla After Cooling Slightly ❄️Let the caramel cool for 30 seconds after removing from heat before adding vanilla extract to preserve its delicate flavor notes rather than cooking them off.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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