Ingredients
Ingredients
- ½ cup salted butter
- 1 cup packed light brown sugar
- ¾ cup heavy cream
- 2 teaspoons vanilla bean paste
- Pinch sea salt or sea salt flakes (optional)
Instructions
- Melt the butter and sugar: In a heavy saucepan, melt together the salted butter and packed light brown sugar over medium heat, stirring to combine.
- Bring to a boil: Cook the mixture for a couple of minutes until it becomes bubbly and fully combined, ensuring the sugar dissolves into the butter.
- Add the heavy cream slowly: Gently whisk in the heavy cream gradually, pouring slowly as the mixture may bubble up vigorously. If you desire a light and thin caramel sauce, remove the saucepan from heat now. For a thicker and darker sauce, simmer the mixture for several more minutes until the desired golden color and consistency is reached.
- Finish with vanilla and salt: Remove the saucepan from heat and stir in the vanilla bean paste and a pinch of sea salt or sea salt flakes, if using. This enhances the depth of flavor.
- Cool and store: Transfer the caramel sauce to a heat-proof container and allow it to cool to room temperature. Once cooled, cover with a lid and refrigerate. The sauce will keep fresh for up to 2 weeks.
Notes
- For a thinner sauce perfect for drinks or pouring, skip the additional simmer time after adding the cream.
- Use vanilla bean paste for a more intense vanilla flavor compared to vanilla extract.
- Store leftover sauce in an airtight container in the refrigerator and reheat gently before serving.
- Add a pinch of sea salt to create a salted caramel flavor.
- Heavy cream is essential for richness; avoid substitutes for the best texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
