Thick Caramel Sauce

Here’s a thick caramel sauce recipe that’s rich, buttery, and perfect for drizzling over desserts—or just eating by the spoonful!

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🍯 Thick Caramel Sauce Recipe

Yields: ~1 cup
Prep Time: 5 min
Cook Time: 10–15 min
Total Time: ~20 min

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🧂 Ingredients:

• 1 cup (200g) granulated sugar

• 6 tbsp (85g) unsalted butter, cut into pieces

• 1/2 cup (120ml) heavy cream

• 1/2 tsp salt (optional, for salted caramel)

• 1 tsp vanilla extract (optional, for flavor)

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🍳 Instructions:

1. Melt the sugar:

   • In a medium, heavy-bottomed saucepan over medium heat, melt the sugar.

   • Stir constantly with a heatproof spatula or wooden spoon. The sugar will clump before melting—this is normal.

   • Once it melts, it will turn a deep amber color. Be careful not to burn it.

2. Add the butter:

   • Once the sugar is fully melted and amber-colored, carefully add the butter.

   • It will bubble up rapidly—stir until fully incorporated.

3. Add the cream:

   • Slowly drizzle in the heavy cream while stirring. It will bubble up again.

   • Let the mixture boil for about 1 minute, then remove from heat.

4. Finish and thicken:

   • Stir in salt (if using) and vanilla extract.

   • Let it cool for 10–15 minutes to thicken further. It will thicken even more as it cools completely.

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🔁 Storage:

• Store in an airtight jar in the fridge for up to 2 weeks.

• Reheat gently in the microwave or on the stove before using.

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💡 Tips for Extra Thickness:

• Boil for an extra 1–2 minutes after adding cream, but don’t overcook (it may harden).

• For very thick sauce, reduce the cream slightly to 1/3 cup.

• Want spoonable caramel? Chill it fully, and it becomes scoopable like soft fudge.

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Let me know if you want a dairy-free or microwave version too!