Go Back

Caramel Sauce

Classic caramel sauce created created from sugar, water, heavy cream, sea salt, and vanilla
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Dessert
Cuisine American
Servings 1


  • ¾ cup heavy cream
  • 1-¼ cups granulated sugar
  • cup water
  • 2 tablespoons unsalted butter
  • ¼ teaspoon sea salt
  • 1 teaspoon vanilla paste


  • Add the heavy cream to a small saucepan and heat until the
    cream begins to simmer. Do not boil. Set aside.
  • Add the sugar and water to a 3-quart (or larger) heavy bottomed stainless steel saucepan. Do not use a nonstick saucepan. Moisten all of the sugar by swirling the pan.
  • Bring the mixture to a boil over medium high heat and reduce the heat to medium. Avoid the temptation to stir. The sugar will melt and the liquid will be clear.
  • After several minutes (depending on your stovetop and the pan you’ve chosen), the sugar mixture will change from clear to light amber.
  • The color will continue to darken as the water evaporates and the temperature rises. Keep a very close eye on your caramel at this point as it can move from light to dark fairly quickly, and burn.
  • Once the caramel reaches a dark amber color, carefully and slowly pour the heavy cream into the boiling sugar, while stirring with a wooden spoon. (If you are more comfortable, you can remove the pan from the heat source, stir in the heavy cream, and return to the heat).
  • Stir in the diced butter. Continue to cook caramel for 1 to 2 minutes, while constantly stirring.
  • Remove from the heat. Stir in the vanilla paste and sea salt.


Allow to cool slightly before transferring to an airtight container. Store in the refrigerator for several weeks.