Quick Caramel Sauce

5 from 2 votes

This Quick Caramel Sauce is rich, buttery and perfectly smooth for drizzling over desserts, cookies and ice cream! Did I mention it's foolproof? This easy method produces perfect caramel sauce every time.

Prep Time5

Cook Time10

Total Time15

Course: dessert

Cuisine: american

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 82kcal

Author: Krista Stechman

Ingredients

1 cup granulated sugar
6 tablespoon unsalted butter
⅓ cup heavy cream
1 pinch kosher salt I use Diamond Crystal brand

Instructions

Pour sugar into a large skillet, spreading it evenly over the surface and cook over low heat until sugar begins to melt. Do not stir. Gently swirl sugar once it starts to melt to ensure even melting and avoid burning
Once sugar is completely melted add butter and whisk until combined. Mixture will sputter, this is normal
Stir in heavy cream. Mixture will sputter vigorously again, continue whisking until combined then whisk in a pinch of salt and remove from heat immediately
Transfer mixture to a heat proof container

Notes

When sugar is melting, move pan around to melt spots of sugar that are still crystals. This prevents burning and promotes even melting

Gently swirl pan around to move liquid sugar over and granules left, ensuring all sugar is melted. Do not stir while melting

Be careful when adding the butter and the cream as mixture will sputter vigorously and release steam. A long whisk is helpful to avoid burning your hand

If caramel seizes or crystalizes, continue to heat over low-medium heat while whisking until clumps melt. Pour through a fine mesh sieve for perfectly smooth caramel.

Caramel can be used immediately, cooled to room temperature for a thicker sauce or covered tightly and stored in the fridge after cooling

To use caramel after refrigerating, place it in the microwave in 10 second intervals to warm. Stir between each heating interval

Nutrition