Simple Caramel Sauce
This simple caramel sauce combines butter, light brown sugar, and heavy cream into a glossy topping with a rich, buttery flavor. Vanilla rounds out the sweetness, while a pinch of salt keeps the flavor balanced. It’s smooth and pourable when warm, then thickens as it cools.
Equipment
- Medium saucepan
- Heatproof spoon or silicone spatula
- Measuring cups and spoons
- Heat-safe serving container
- Airtight storage container
Ingredients
- ½ cup 1 stick unsalted butter
- 1 cup light brown sugar
- ⅓ cup heavy cream
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Combine the butter, brown sugar, and heavy cream in a medium saucepan over medium heat.
- Stir continuously until the butter melts and the sugar dissolves.
- Once bubbling, reduce the heat slightly. Gently simmer for 3–5 minutes, stirring frequently, until thickened and glossy.
- Remove from the heat and stir in the vanilla extract and salt.
- Cool for 10–15 minutes before serving. The sauce will thicken as it cools.
Notes
Storage: Refrigerate in an airtight container for up to 2 weeks. Reheat gently before serving.
Timing: Cooling is additional to the supplied 15-minute preparation-and-cooking estimate.