Homemade Caramel
Serves 1.5
5 mins prep
15 mins cook
20 mins total
Creamy Homemade Caramel is thick, rich, and velvety. It’s perfect for incorporating into desserts, drizzling over ice cream, topping cheesecake, and so much more!
2 servings
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Combine sugar and water in a small stainless steel saucepan and place over medium heat. Brush down the sides of the pan with water using a pastry brush, to prevent the sugar from crystallizing.
Place the lid on and allow the mixture to cook undisturbed (don’t stir!). Check frequently on the sugar and brush down the sides of the pan with water as needed. The mixture will be cloudy at first, then boil and become clear, before starting to carmelize. Swirl the pan occasionally once the sugar begins to caramelize.
As soon as the sugar reaches a deep golden amber color, remove it from the heat.
Once off the heat, carefully add the butter and whisk until combined. Slowly stream in the heavy cream while continually whisking. The mixture will bubble up vigorously when adding the butter and cream but will settle once incorporated. Stir in the vanilla.
Pour the caramel through a fine mesh sieve into a heatproof container.
Use the caramel warm or chill in the fridge to thicken.
