Easy Caramel Sauce

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Measure out 1.5 cups (300g) of sugar and add it to a medium heavy-bottomed saucepan. Use a thick, heavy-duty pan that conducts heat evenly to prevent crystallization or burning.
   ▶ ≈0:07
2. 2
   Place the pan over medium-high heat and stir constantly for 3 to 5 minutes until the sugar is completely melted and coming to a boil. Trust the process and keep stirring even though there is no water added.
   ▶ ≈0:32
3. 3
   While the sugar is cooking, measure out 1 cup of heavy cream and warm it to room temperature or slightly warmer. This prevents the cream from causing the hot caramel to spatter and overflow.
   ▶ ≈1:29
4. 4
   The sugar should melt to a light golden or pale blonde color. If sugar accumulates on the sides of the pan, use a wet pastry brush to brush it down and prevent burnt sugar and crystallization.
   ▶ ≈3:13
5. 5
   Once the sugar is melted and coming to a boil, remove from heat immediately. Add 5 tablespoons of room temperature butter and stir vigorously until the butter is completely melted. Some sputtering may occur.
   ▶ ≈4:54
6. 6
   Pour in 1 cup of room temperature or warm heavy cream and stir until combined. If the mixture separates into layers of butter and caramel, continue stirring until it comes together.
   ▶ ≈5:27
7. 7
   Return the pan to medium heat and continue boiling for about 1 minute until it reaches 220°F (soft ball stage). To test, drop a spoonful into cold water—it should form soft balls that don't dissolve completely.
   ▶ ≈5:53
8. 8
   Remove from heat and stir in at least 0.5 teaspoon of salt. The salt provides flavor contrast and enhances the complex caramel taste.
   ▶ ≈6:34
9. 9
   Allow the caramel to cool in the pan for a few minutes without touching it, then transfer to a heat-proof bowl and cool to room temperature before using. Store in an airtight container in the refrigerator for up to one month.
   ▶ ≈6:53