Caramel Sauce

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cubed
• 1/2 cup heavy cream

Steps

1. 1 In a medium saucepan, heat sugar over medium heat, stirring occasionally, until melted and amber in color.
2. 2 Add butter and whisk until combined and smooth.
3. 3 Slowly pour in the heavy cream, whisking constantly to avoid splattering.
4. 4 Continue to cook for 1-2 minutes until sauce thickens slightly.
5. 5 Remove from heat and let cool slightly before serving.

Nutrition

Tips

• Keep a close eye on the sugar to prevent burning.
• If sauce is too thick, thin with a bit more heavy cream.
• For salted caramel, stir in 1/4 teaspoon of salt before serving.
• Store any leftovers in an airtight container in the fridge.

Storage

Store in the refrigerator for up to 2 weeks. Reheat gently in a saucepan or microwave.

Serving Suggestions

• Drizzle over vanilla ice cream.
• Pour over warm apple pie.
• Use as a dip for fresh fruit.
• Swirl into your morning coffee.

FAQ