Tool

• Medium saucepan

• Heatproof spatula or wooden spoon

Ingredients

• 1 cup granulated sugar

• 6 tablespoons unsalted butter, cut into pieces

• ½ cup heavy cream, room temperature

• 1 teaspoon vanilla extract

• ½ teaspoon salt (optional for salted caramel)

Direction

Melt the Sugar

• Add sugar to a medium saucepan over medium heat.

• Stir constantly as the sugar melts, clumps, then turns into a deep amber liquid.

Add the Butter

• Once fully melted and amber‑colored, add butter pieces.

• Stir until butter is completely melted and incorporated.

Add the Cream

• Slowly pour in heavy cream while stirring — mixture will bubble vigorously.

• Continue stirring until smooth.

Finish

• Remove from heat.

• Stir in vanilla and salt (if making salted caramel).

• Let cool slightly before using.

Notes

• Use room‑temperature cream to prevent the caramel from seizing.

• For thicker caramel, simmer an extra 1–2 minutes after adding cream.

• Caramel thickens as it cools — warm gently to loosen.

• Store in the fridge for up to 2 weeks.

Nutrition

(per tablespoon)

Calories: 103kcal • Carbs: 12g • Protein: 0g • Fat: 6g
Saturated Fat: 4g • Sodium: 20mg • Sugar: 12g