Emulsifier Free Classic Caramel Sauce
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Learn more →Ingredients
8 servings
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy cream, at room temperature
- 4 tbsp unsalted butter, cut into 1-inch pieces, at room temperature
- ½ tsp fine sea salt
- 1 tsp pure vanilla extract
Instructions
- 1
Combine the sugar and water in a medium heavy-bottomed saucepan over medium heat, stirring gently just until the sugar dissolves. Once the mixture is clear and beginning to bubble, stop stirring entirely.
- 2
Increase the heat to medium-high. If sugar crystals form on the sides of the pan, brush them down with a pastry brush dipped in water. Cook, without stirring, until the syrup turns a deep amber color — the color of dark honey — and registers 350–360°F (177–182°C) on an instant-read thermometer, about 8–12 minutes. Watch closely once the syrup begins to color, as it can go from amber to burnt in under a minute.
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