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–+ servings
This image shows a glass mason jar filled with caramel sauce with a spoon with some of the caramel sauce.

Super Smooth Caramel Sauce

There’s something magical about caramel sauce. That warm, golden drizzle can transform even the simplest dessert into something unforgettable. Whether you’re pouring it over ice cream, stirring it into coffee, or sneaking a spoonful straight from the jar, homemade caramel sauce is one of those kitchen staples that feels fancy
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 10 people
Calories 179 kcal

Video

Equipment

  • medium heavy sauce pan
  • wire whisk

Ingredients
  

  • 1 cup granulated sugar 200g
  • 6 tbsp unsalted butter, at room temperature 85g
  • 1 tbsp corn syrup 30g
  • ½ tsp vanilla 3g
  • ½ tsp salt 3g
  • ½ cup + 2 tbsps heavy whipping cream, at room temperature 149g

Instructions
 

  • To a medium sauce pan over medium-low heat, add the sugar. The sugar will turn like course sand and form clomps as it begins melting. Just keep stirring it.
    • Be careful not get mixture around sides of pan to help prevent crystallization. Use a brush with some water around the edges of the pan to also control crystallization.
  • If the sugar starts browning too quickly turn heat down and lift pan off of heat. When sugar is almost all the way melted, pour in the corn syrup. Stir slowly until well combined.
  • You want to slowly let the sugar melt the rest of the way and gain color. It is important to pay attention at this stage not to burn the sugar.
  • Once the sugar mixture is at a nice golden color, add the butter. Whisk until butter is completely melted and incorporated. Remove from heat.
  • Add in the vanilla and salt, whisking slowly.
  • Whisk in the heavy cream until well incorporated. Caramel sauce will be thin at this point and will thicken as it cools.
  • Enjoy!!

Notes

Notes 1. Be patient. Give the sugar time to melt and resist the urge to turn up the heat. If you burn the sugar, the caramel will taste terrible.
Note 2. All ovens are different. Pay close attention to your heat so as not to brown the sugar too quickly. You want to sugar to melt before it browns. 
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a API program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Serving: 2tbspCalories: 179kcalCarbohydrates: 20gFat: 11gSaturated Fat: 7gCholesterol: 32mgSodium: 121mgPotassium: 14mgSugar: 20gCalcium: 10mg
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