Thick Caramel Sauce is a rich, velvety, and buttery topping perfect for desserts like ice cream, pancakes, brownies, or coffee drinks. This luscious sauce offers a deep caramel flavor with a glossy texture, adding a gourmet touch to your homemade treats. Made with simple pantry ingredients, it’s easy to prepare and stores well for later use, making it an essential recipe for any dessert lover. Whether drizzled over warm apple pie or used as a filling in cakes, this thick caramel sauce delivers a perfect balance of sweetness and creaminess.
Ingredients
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into cubes
- 1/2 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt (optional, for salted caramel)
Instructions
- In a heavy-bottomed saucepan, heat sugar over medium heat. Stir constantly with a heat-resistant spatula until the sugar melts and turns into a golden-brown liquid. Be careful not to burn it.
- Once melted, add the butter carefully. The mixture will bubble rapidly, so stir gently until the butter is fully incorporated and the mixture becomes smooth.
- Slowly pour in the heavy cream while stirring. Let the sauce boil for about 1–2 minutes until it thickens. Remove from heat, stir in vanilla extract and salt, then let it cool before using. It will thicken more as it cools.
Servings
Makes about 1 ½ cups, serving approximately 8 people.
Nutritional Info (per serving, approx.)
Calories: 210
Fat: 12g
Carbohydrates: 26g
Sugar: 25g
Protein: 0.5g
Sodium: 45mg
Notes
For best results, use a heavy saucepan to avoid burning the sugar. Always add the butter and cream slowly to prevent splattering. If your caramel becomes too thick after cooling, gently reheat it over low heat or microwave for 10–15 seconds to restore smoothness. Store in an airtight glass jar in the refrigerator for up to two weeks.
