Here’s a detailed recipe for your Thick Caramel Sauce — Golden Sweetness in Every Spoonful:
Introduction (short)
This thick caramel sauce is the perfect golden treat — smooth, creamy, and bursting with buttery sweetness. Ideal for drizzling over desserts, ice cream, pancakes, or just enjoying by the spoonful!
Ingredients
1 cup (200 g) granulated sugar
6 tablespoons (85 g) unsalted butter, cut into pieces
1/2 cup (120 ml) heavy cream, at room temperature
1 teaspoon pure vanilla extract (optional)
A pinch of sea salt (optional, for salted caramel)
Instructions
In a heavy-bottomed saucepan, heat the sugar over medium heat, stirring constantly with a heat-resistant spatula or whisk.
Once the sugar starts melting, continue stirring until it turns into a golden-brown liquid.
When all the sugar has melted, carefully add the butter — the mixture will bubble vigorously. Stir until completely melted and smooth.
Slowly pour in the heavy cream while stirring constantly. Let the mixture boil for about 1 minute.
Remove from heat and stir in vanilla extract and salt if desired.
Allow the caramel to cool slightly before transferring it to a glass jar.
How to Make (step-by-step)
Melt the sugar: Use medium heat and constant stirring to avoid burning. The sugar will clump before melting into a smooth amber liquid.
Add butter carefully: This helps create a rich, creamy texture. Be cautious of hot bubbles.
Incorporate cream slowly: Pour it in a thin stream while stirring to achieve a silky consistency.
Cool and thicken: As the caramel cools, it becomes thicker and glossier — perfect for spooning or drizzling.
Variations
Salted Caramel: Add 1 teaspoon of sea salt for a sweet-salty flavor.
Butterscotch Flavor: Replace granulated sugar with brown sugar for a deeper, toffee-like taste.
Spiced Caramel: Add a pinch of cinnamon or nutmeg for a cozy twist.
Vanilla Caramel: Increase vanilla extract to 2 teaspoons for a stronger aroma.
Tips
Use a heavy saucepan to prevent burning.
Always use room temperature cream to avoid curdling.
Store in an airtight jar in the refrigerator for up to 2 weeks.
Warm gently before using to restore smoothness.
Conclusion (short)
This thick caramel sauce brings pure golden sweetness to any dessert — easy to make, hard to resist, and guaranteed to impress every time!
Would you like me to include a slow cooker version (like the one in your image)? It gives an ultra-creamy texture and is almost hands-free.