Thick Caramel Sauce Recipe

Instructions

1. Place the saucepan over medium heat and add the sugar. Stir constantly with a wooden spoon as the sugar begins to melt. It will first clump up, then gradually turn into a smooth amber liquid. Be patient and do not rush this step.
2. Once the sugar has completely melted, carefully add the butter. The mixture will bubble vigorously, so stir constantly until the butter is fully incorporated and the sauce is smooth.
3. Slowly pour in the heavy cream while stirring continuously. Allow it to boil for about 1 minute, then remove from heat and stir in the vanilla extract and a pinch of salt. Let it cool for a few minutes before transferring to a heatproof bowl. The sauce will thicken as it cools.

Tips

1. Use a heavy-bottomed pan to prevent burning the sugar.
2. Do not leave the caramel unattended—sugar can burn very quickly.
3. Store the caramel sauce in an airtight jar in the refrigerator for up to 2 weeks. Reheat gently before serving.