6-Minute Caramel Recipe (Print Version)
A fast stovetop caramel sauce with deep amber flavor, cream, butter, vanilla, and salt.
# Ingredients:
For the caramel sauce
01 -
1 cup (200 g) granulated sugar
02 -
1/4 cup (60 ml) water
03 -
1/2 cup (120 ml) heavy cream, warmed
04 -
2 tablespoons (28 g) unsalted butter, cut into pieces
05 -
1 teaspoon pure vanilla extract
06 -
1/4 teaspoon fine salt, plus more to taste
# Instructions:
01 -
Warm the cream until it is room temperature or slightly warm. Cut the butter and keep the vanilla, salt, and whisk beside the stove.
02 -
Add the sugar and water to a deep, light-colored, heavy-bottomed saucepan. Stir just to moisten the sugar.
03 -
Set the pan over medium-high heat. Once the syrup boils, stop stirring and gently swirl the pan as needed until the color turns amber, about 4-6 minutes.
04 -
Remove the pan from the heat. Slowly pour in the warm cream while whisking carefully. The caramel will bubble up hard.
05 -
Whisk in the butter, vanilla, and salt until smooth. Cool for 5-10 minutes before serving, or transfer to a jar once warm.
# Notes:
01 -
Makes about 1 cup of caramel sauce.
02 -
Timing depends on pan width and burner strength, so use the amber color as the main cue.
03 -
Refrigerate in an airtight jar for up to 2 weeks.