Caramel sauce is actually one of the easiest sauces you can make. You will need only three ingredients to make the caramel sauce. Great topping for your favorite cheesecakes, cupcakes, and desserts. Let’s see what are the ingredients for the caramel sauce recipe?
About This Recipe
To make the caramel sauce, we need a completely dry and clean pot and a quarter of a cup of water for each cup of sugar. Although the sugar itself is moist and liquefied by heat. In this recipe, we increase the moisture by adding water. This increase in moisture creates a better texture in the caramel.
Since the caramel sauce thickens as it stands, its consistency should be thin while cooking. It can be stored in the refrigerator for 1-1.5 weeks in airtight containers. When this caramel sauce comes out of the refrigerator you should warm it up in a microwave (in a microwave-safe container).
What do You Need To Make Caramel Sauce
- Water
- Granulated sugar
- Heavy cream
- Butter
- Pich of salt
- Vanilla extract
Pro Tips to Make Caramel Sauce Recipe
Like any other dessert and sauce recipe, there are a few things to keep in mind when making caramel.
- Like any other recipe, be sure to add the exact amount listed in the recipe.
- Use medium heat to control sugar caramelization.
- Choose a thick-bottomed and small stainless steel pot or saucepan because it distributes the heat well.
- The sugar and water mixture caramelize at very high temperatures, so you should be very careful.
- Since it will foam quickly when adding cream, remove it from the heat and make sure that the saucepan is well seated on the stove or countertop.
- Once you add water and sugar to the saucepan do not stir the mixture.
- In the final stages, when adding butter and cream and after browning the sugar, you can stir the mixture.
Did you like the caramel sauce recipe? Try my caramel latte recipe as well! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 
Ingredients
- 1 cup sugar
- 1/4 cup water
- 3/4 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
Step 1
Choose a thick-bottomed and small stainless steel pot or saucepan. Pour sugar into the saucepan and move it slowly so sugar covers the saucepan evenly.
Step 2
Add water to sugar. Once you add water and sugar to the saucepan do not stir the mixture.
Step 3
Place the small pan on medium heat until the sugar is completely dissolved and becomes clear. The sugar burns quickly, so do not walk away.
Step 4
Increase the heat to medium-high and wait for the color of the syrup to turn amber. When the syrup reaches this color, turn off the heat and carefully add the butter, and stir. Caramel foams at this stage.
Step 5
Then add heavy cream and stir. Since the caramel sauce thickens as it stands, its consistency should be thin while cooking. Add vanilla and a pinch of salt and stir well. Allow the sauce to cool slightly, then pour the sauce into a sealed container.
