Homemade Caramel Sauce
This silky homemade caramel sauce comes together in just minutes and transforms any dessert into something truly special. Whether drizzled over ice cream, pancakes, or cheesecake, its rich buttery flavour with a hint of sea salt is simply irresistible.
🛒 Ingredients
2 servings
- 1 cup (200 g) granulated white sugar
- ¼ cup (6 cl) water
- ½ cup (10 cl) heavy whipping cream, warmed
- 2 tbsp (30 g) salted butter, cut into cubes
- 1 pinch of flaky sea salt
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Directions
- 1
Combine sugar and water in a heavy-bottomed saucepan. Heat over medium heat without stirring, gently swirling the pan to distribute the heat evenly until the sugar dissolves completely.
- 2
Continue cooking until the syrup turns a deep amber colour. Remove from heat immediately and carefully pour in the warm cream in a slow, steady stream while stirring — the mixture will bubble up vigorously.
- 3
Return the pan to low heat, add the butter cubes, and stir until fully melted and the sauce is perfectly smooth and glossy.
- 4
Stir in the sea salt flakes and allow to cool slightly before serving. The sauce will thicken as it cools to room temperature.
💡 Chef's Tip
For a deeper, slightly bitter caramel, let the colour go a shade darker before adding the cream. Store in a sealed jar in the fridge for up to 2 weeks and gently reheat in a double boiler.
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