Homemade Caramel Sauce Easy (Printable Version)
Smooth caramel made with sugar, butter, and cream. Quick stovetop method for perfect results every time.
# What You'll Need:
01 -
200 grams granulated sugar
02 -
71 grams unsalted butter
03 -
135 millilitres heavy cream
04 -
1 teaspoon Fleur de Sel or flaky sea salt (optional)
# Steps to Follow:
01 -
In a dry, medium stainless steel saucepan, heat granulated sugar over medium heat, swirling the pan occasionally, until fully melted and a deep golden colour develops, approximately 5 to 6 minutes.
02 -
Remove saucepan from heat and immediately whisk in unsalted butter until fully melted.
03 -
Whisking constantly, gradually pour in heavy cream. Mix until the caramel is smooth and homogeneous. If sugar seizes or clumps form, return to low heat and stir until dissolved.
04 -
Strain caramel through a fine mesh sieve into a heatproof container. Stir in fleur de sel or flaky sea salt if using.
05 -
Allow caramel to cool until warm and thickened. Transfer to an airtight container and refrigerate for up to 2 weeks. Rewarm to desired consistency before serving.
# Additional Notes:
01 -
If the caramel seizes during cream addition, gently heat and stir until smooth texture returns.
02 -
No thermometer required; visual cues are sufficient for judging caramelization.