Easy Homemade Caramel Sauce
1 cup sugar*
¼ cup water
½ cup heavy cream
6 tbls salted butter, room temperature
1 tsp vanilla
Heat granulated sugar and water in a medium saucepan over medium heat, stirring constantly with a spatula or wooden spoon. When it begins simmer, turn heat up to high and boil until it turns amber in color, 4-5 minutes. Stir continuously and watch closely to avoid burning.
Remove from heat and slowly add cream, using caution as it may bubble up. Don’t be concerned if the caramel sauce lumps or “seizes” at this point. Just keep stirring it until it smooths out.
Stir in butter and vanilla.
Allow to cool slightly before using. Refrigerate leftovers in a tightly sealed container. Sauce will thicken when cold, so warm before using.
*Substitute brown sugar to make butterscotch sauce
Serving size: 2 tbls, 130 calories per serving
Hack: Sauce can be refrigerated for up to a month or frozen up to 3 months.