• In a clean, heavy bottom pan over medium heat, pour in sugar so it evenly covers the bottom of the pan.
  • Let sit in the pan, for about 8 minutes, until about ¾ of the sugar has turned to liquid. Begin swirling the liquid sugar in your pan to keep the center from burning. Keep a very close eye on the sugar!
  • Add your butter and quickly begin whisking.
  • While continuing to whisk, and almost immediately after the butter is in the pan, add the cream and continue to whisk to incorporate all of the ingredients into the sugar.
  • The caramel will begin to bubble. Be careful not to allow the caramel to boil or bubble over as you’re whisking.
  • Once incorporated, your caramel will be a pretty, light brown color. Carefully add the caramel to a mason jar and allow to cool.
  • Store the caramel at room temperature for up to one month.

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