Easy Caramel Sauce Recipe

Name: Easy Caramel Sauce Recipe
Total time: 20 min
Ingredients: 4 ounces water (1/2 cup; 115g); 8 1/2 ounces sugar (1 1/4 cups; 240g); 1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight; 1 vanilla pod, reserved from another project (optional); 8 ounces heavy cream (1 cup; 225g); 1 teaspoon (5g) vanilla extract (optional)

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Total: 20 minutes

Servings: 1

Author : Stella Parks

baking easy quick

Ingredients

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4 ounces water (1/2 cup; 115 grams)8 1/2 ounces sugar (1 1/4 cups; 240 grams)1/2 teaspoon (2 grams) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight1 vanilla pod, reserved from another project (optional)8 ounces heavy cream (1 cup; 225 grams)1 teaspoon (5 grams) vanilla extract (optional)

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Instructions

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Step 1

In a 3-quart stainless steel saucier, combine water, sugar, and salt over medium heat. If you like, add an empty vanilla pod, too. Stir with a fork until syrup comes to a boil, about 4 minutes, then simmer without stirring until syrup is honey-colored, roughly 6 minutes, shaking and swirling as needed to ensure even caramelization. Continue cooking until syrup is light to medium amber, a minute more. Immediately add cream and reduce heat to medium-low.

Step 2

Stirring constantly with a heat-resistant spatula to knock back the foam, simmer until caramel registers 225°F (107°C) on a digital thermometer, about 3 minutes. Transfer to a heat-resistant container, stir in vanilla extract (if using), and cool to room temperature. (No need to discard the vanilla bean; it will continue to infuse the caramel over time.) Caramel will be runny while warm, but thicken as it cools, turning just a little chewy when cold. Refrigerate up to 1 month in an airtight container.