Pour the sugar into a heavy bottomed saucepan with tall sides over low-medium heat.
1 cup granulated sugar
Stir constantly until sugar begins to melt. The sugar will begin to form hard lumps and eventually turn amber in color.
Continue stirring until all lumps dissolve. Then carefully add all of the cold butter. The sugar will immediately begin to boil.
6 tablespoons unsalted butter
Stir for 2-3 minutes until sugar and butter are combined.
Pour in the heavy cream. The mixture will boil again, so use caution. Remove from heat.
½ cup heavy cream
The mixture will thicken and pull away from the pan, but continue to stir until it smooths out. Add the sea salt if using.
⅛ - ¼ teaspoon salt
Allow caramel sauce to cool before storing in an airtight container or glass jar.
Serve over ice cream, bread pudding, cake, in coffee, or your favorite desserts. See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 ounce of caramel sauce. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*We’ve gotten the best results using a heavy bottomed metal pan.*This recipe boils and expands quite a bit as it cooks, so make sure the pan you choose has enough space.*The caramel is extremely hot as it cooks and while it cools. Refrain from touching it or sneaking a taste until it cools to avoid burns.
Nutrition Facts
Caramel Sauce
Serving Size
1 ounce
Amount per Serving
Calories
148
% Daily Value*
Fat
9
g
14
%
Saturated Fat
6
g
30
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2
g
Cholesterol
26
mg
9
%
Sodium
72
mg
3
%
Potassium
11
mg
0
%
Carbohydrates
17
g
6
%
Sugar
17
g
19
%
Protein
0.3
g
1
%
Vitamin A
321
IU
6
%
Vitamin C
0.1
mg
0
%
Calcium
8
mg
1
%
Iron
0.02
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.