Easiest way to make Caramel...

Ingredients

• 1 cup Granulated Sugar (Start with 2 Tbsp in the pan; the rest is added as you scale up)
• 6 Tbsp Unsalted Butter (Cut into cubes, room temperature)
• 0.5 cup Heavy Cream (Full‑fat (35% milkfat) for a rich sauce)
• 1 pinch Sea Salt (Optional, enhances flavor)

Instructions

1. Gather Ingredients & Equipment

   Measure out the sugar, butter, and cream, and have a clean, dry saucepan ready.

   Time: PT5M

2. Melt Sugar

   Place the saucepan over medium heat, add 2 Tbsp of granulated sugar, and let it melt without stirring. Swirl the pan gently if needed.

   Time: PT5M

   Temperature: medium heat

3. Watch for Amber Color

   Continue heating until the sugar turns a deep amber color and gives off a buttery, slightly bitter aroma.

   Time: PT2M

4. Add Butter

   Off the heat, add the cubed butter to the melted sugar and whisk until fully incorporated.

   Time: PT2M

5. Incorporate Cream

   Slowly pour the heavy cream into the butter‑sugar mixture while whisking continuously until smooth.

   Time: PT2M

6. Simmer and Thicken

   Return the pan to low heat and let the sauce simmer for 1–2 minutes, stirring gently, until it thickens to a pourable consistency.

   Time: PT2M

   Temperature: low heat

7. Season

   Stir in a pinch of sea salt, then remove from heat.

   Time: PT1M

8. Cool & Store

   Allow the caramel sauce to cool to room temperature, then transfer to a clean jar. Refrigerate or freeze as desired.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

0 g

Carbohydrates

15 g

Fat

7 g

Fiber

0 g