Homemade Caramel Sauce is my favorite and I’ll never buy it again!

Ingredients

• 2 cups Granulated Sugar (white granulated sugar)
• 0.5 cup Water (room temperature)
• 1.5 sticks Unsalted Butter (softened, at room temperature)
• 1 cup Heavy Whipping Cream (cold)
• 1 teaspoon Vanilla Extract (pure vanilla)
• 0.25 teaspoon Salt (fine sea salt)

Instructions

1. Gather Ingredients and Equipment

   Measure out all ingredients and set out the saucepan, whisk, thermometer, strainer, and jars.

   Time: PT5M

2. Combine Sugar and Water

   Add the 2 cups of granulated sugar and ½ cup of water to the saucepan and place over medium‑high heat.

   Time: PT2M

3. Boil to Caramelize

   Allow the mixture to boil without stirring until it turns a golden‑amber color and reaches 350°F on a candy thermometer, about 10 minutes.

   Time: PT10M

   Temperature: 350°F

4. Incorporate Butter

   Remove the pan from heat and whisk in 1½ sticks of softened butter until fully melted and combined.

   Time: PT3M

5. Add Heavy Cream

   Slowly whisk in 1 cup of heavy whipping cream, adding it in a thin stream to prevent splatter.

   Time: PT2M

6. Flavor with Vanilla and Salt

   Stir in 1 teaspoon of vanilla extract and ¼ teaspoon of salt until evenly distributed.

   Time: PT1M

7. Cool the Sauce

   Let the caramel sauce sit at room temperature for about 10 minutes to thicken.

   Time: PT10M

8. Strain and Store

   Pour the sauce through a mesh strainer into clean jars, discarding any crystals.

   Time: PT3M

Nutrition Facts

Calories

60

Protein

0g

Carbohydrates

8g

Fat

3g

Fiber

0g