Homemade Caramel Sauce (Wet Caramel)

Ingredients

• 1/2 cup Granulated white sugar (Granulated, fine texture)
• 1/4 cup Water (Room temperature)
• 4 oz Unsalted butter (Cut into 1‑inch pieces; can use salted butter if you reduce added salt)
• 1 pinch Kosher salt (Fine grain; optional for salted caramel)
• 1/4 cup Heavy cream (Cold, 35‑40% fat)
• 1/2 tsp Pure vanilla extract (Optional, adds depth)

Instructions

1. Gather and measure ingredients

   Measure 1/2 cup sugar, 1/4 cup water, 4 oz butter (cut into pieces), pinch of salt, 1/4 cup cold heavy cream, and vanilla if using.

   Time: PT5M

2. Combine sugar and water

   Place the sugar and water in the saucepan. Stir just enough to wet the sugar, then stop stirring.

   Time: PT2M

3. Bring to a boil and watch color

   Set the heat to medium‑high. Allow the mixture to come to a rolling boil. As soon as it boils, stop stirring completely and watch for color change.

   Time: PT5M

   Temperature: 300°F

4. Brush down side crystals

   Using a pastry brush dipped in a little water, brush the sides of the pan to dissolve any sugar crystals that may have stuck.

   Time: PT1M

5. Remove from heat and add butter

   When the caramel reaches a deep amber color (just before it starts to smoke), immediately remove the pan from the heat and whisk in the butter pieces one at a time.

   Time: PT2M

6. Incorporate salt and cream

   Add the pinch of kosher salt, then slowly pour the cold heavy cream while whisking continuously. The mixture will bubble vigorously—keep whisking until smooth.

   Time: PT3M

7. Finish with vanilla (optional) and cool

   Stir in vanilla extract if using. Transfer the caramel to a heat‑proof jar and let it cool to room temperature before sealing.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

0.5 g

Carbohydrates

15 g

Fat

6 g

Fiber

0 g

Ingredient Substitutions

• Instead of Granulated white sugar: Caster sugar
• Instead of Unsalted butter: Melted coconut oil (for dairy‑free)
• Instead of Kosher salt: Sea salt
• Instead of Heavy cream: Half‑and‑half (less thick)
• Instead of Pure vanilla extract: Vanilla bean (1/4 bean)

Equipment Needed

• Medium‑sized saucepan
• Pastry brush (optional)
• Heat‑proof bowl (optional for double boiler) (optional)
• Whisk or wooden spoon
• Measuring cups
• Candy thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Do not stir the sugar mixture after it reaches a boil; stirring can cause crystallization.
• Remove the pan from heat the moment the caramel reaches deep amber to prevent burning.
• Add butter off the heat and whisk quickly to avoid splattering.
• Add cold cream slowly while whisking to prevent the sauce from separating.

Chef Tips from the Video

• Use a candy thermometer for precision; 300°F (149°C) is the sweet spot for amber caramel.
• For a salted caramel version, increase salt to 1/4 tsp and finish with a drizzle of flaky sea salt.
• If you prefer a smoother finish, strain the hot caramel through a fine‑mesh sieve before adding butter.

Troubleshooting

Storage

Refrigerator: Store in an airtight jar for up to 2 weeks. Reheat gently in a saucepan or microwave before use.

Freezer: Not recommended; texture may become grainy after freezing.

Room temperature: Can sit at room temperature for up to 2 hours; after that, refrigerate.

Make-Ahead Tips

• Caramel sauce can be made up to 2 days ahead and stored in the fridge.
• Reheat gently over low heat or in short bursts in the microwave, stirring frequently.