Instructions
1. In a medium, heavy-bottomed saucepan, heat the sugar over medium heat, stirring constantly with a wooden spoon or heat-resistant whisk.
2. The sugar will begin to clump and eventually melt into a thick, amber-colored liquid. Be patient and continue stirring to avoid burning.
3. Once the sugar is completely melted, carefully add the butter. It will bubble vigorously, so stir continuously until the butter is fully melted and combined.
4. Slowly pour in the heavy cream while stirring — the mixture will bubble up again. Keep whisking until smooth.
5. Allow the sauce to boil gently for about 1 minute, then remove from heat.
6. Stir in the vanilla extract and a pinch of salt if desired.
7. Let the caramel sauce cool for 10–15 minutes before transferring to a jar or heatproof container. It will thicken as it cools.
Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes
Kcal: 120 kcal (per 2 tablespoons) | Servings: 12 servings
