Homemade Caramel Sauce (Wet Caramel)

Ingredients

• 1/2 cup Granulated white sugar (Granulated, fine texture)
• 1/4 cup Water (Room temperature)
• 4 oz Unsalted butter (Cut into 1‑inch pieces; can use salted butter if you reduce added salt)
• 1 pinch Kosher salt (Fine grain; optional for salted caramel)
• 1/4 cup Heavy cream (Cold, 35‑40% fat)
• 1/2 tsp Pure vanilla extract (Optional, adds depth)

Instructions

1. Gather and measure ingredients

   Measure 1/2 cup sugar, 1/4 cup water, 4 oz butter (cut into pieces), pinch of salt, 1/4 cup cold heavy cream, and vanilla if using.

   Time: PT5M

2. Combine sugar and water

   Place the sugar and water in the saucepan. Stir just enough to wet the sugar, then stop stirring.

   Time: PT2M

3. Bring to a boil and watch color

   Set the heat to medium‑high. Allow the mixture to come to a rolling boil. As soon as it boils, stop stirring completely and watch for color change.

   Time: PT5M

   Temperature: 300°F

4. Brush down side crystals

   Using a pastry brush dipped in a little water, brush the sides of the pan to dissolve any sugar crystals that may have stuck.

   Time: PT1M

5. Remove from heat and add butter

   When the caramel reaches a deep amber color (just before it starts to smoke), immediately remove the pan from the heat and whisk in the butter pieces one at a time.

   Time: PT2M

6. Incorporate salt and cream

   Add the pinch of kosher salt, then slowly pour the cold heavy cream while whisking continuously. The mixture will bubble vigorously—keep whisking until smooth.

   Time: PT3M

7. Finish with vanilla (optional) and cool

   Stir in vanilla extract if using. Transfer the caramel to a heat‑proof jar and let it cool to room temperature before sealing.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

0.5 g

Carbohydrates

15 g

Fat

6 g

Fiber

0 g