Caramel Sauce

Ingredients

• 200 g (1 cup) granulated sugar

• 3 tbsp water (optional — see note below)

• 75 g (⅓ cup) butter, room temperature, cut into cubes

• 200 ml (¾ cup + 1 tbsp) heavy cream, room temperature

• ½ tsp flaky sea salt (or to taste)

• ½ tsp vanilla extract (optional, adds rounder flavor)

Instructions

1. Melt the sugar:
Pour the sugar and, if using, the water into a heavy-bottomed saucepan.
Heat over medium heat without stirring until the sugar melts and turns a deep amber color.
(You can gently swirl the pan if needed, but avoid stirring to prevent crystallization.)

2. Add the butter:
Once the caramel is a rich golden brown, remove from the heat and carefully whisk in the butter.
The mixture will bubble vigorously — stir until smooth and fully combined.

3. Add the cream:
Slowly pour in the cream in a thin stream while whisking constantly.
If the caramel hardens slightly, return it to low heat and stir until smooth again.

4. Flavor and finish:
Stir in the vanilla extract and salt. Taste and adjust the salt level if you like a stronger salted caramel flavor.

5. Cool and store:
Let the sauce cool for 10–15 minutes.
Store in a glass jar in the fridge for up to 2 weeks.
Warm gently before serving.

💧 Note on the Water (Optional)

The 3 tablespoons of water help the sugar melt more evenly and reduce the risk of burning or crystallizing — this method is often easier for beginners.
If you skip the water, you’re making a dry caramel:

• It melts and browns faster, but you need to watch it closely.

• The flavor can become slightly deeper and more intense.

• The texture and end result are the same once the cream and butter are added — it’s mainly a difference in technique and control.