Caramel Sauce - Little Sunny Kitchen

Prep Time 5

Cook Time 15

Total Time 20

Spread the granulated sugar evenly over the bottom of your heavy-bottomed saucepan.
Heat the sugar over medium heat. Allow it to melt into a deep amber-colored liquid. Do not stir, swirl the pan if needed.
Add the unsalted butter to the saucepan. Stir until the butter is completely melted and well combined with the melted sugar.
Slowly pour the heavy cream into the sugar-butter mixture, stirring continuously.
Allow the sauce to cook on low heat for a minute more until everything is combined.
Remove from heat and stir in the salt. If using vanilla, add it now.
Let your homemade caramel sauce cool before using it in your recipes or transferring it to a glass jar for storage.

Always use a heavy-bottomed saucepan to prevent the sugar from burning.
Be patient and melt the sugar slowly to achieve a smooth caramel sauce.
The butter and heavy cream should be at room temperature to prevent the caramel from seizing.
Be careful when adding the cream to the hot sugar-butter mixture to avoid splashing.
If you prefer a salted caramel sauce, increase the amount of salt to 1 to 1 1/2 teaspoons.
The homemade caramel sauce can be stored in the fridge in a clean jar for up to two weeks. Reheat gently in the microwave to make it pourable again.