6-Minute Caramel

This 6-Minute Caramel recipe is fast, silky, and perfect for drizzling over desserts whenever you want a rich homemade treat without the fuss. With just a few staple ingredients, you’ll get a smooth caramel sauce that tastes far better than store-bought. It’s ideal for ice cream, pancakes, brownies, or even stirred into coffee. Keep a close eye on the color as it cooks—once it turns amber, the magic happens fast!

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 1 teaspoon pure vanilla extract (optional)
• Pinch of salt

Directions

1. Combine sugar and water in a medium heavy-bottomed saucepan, ensuring all sugar is moistened.
2. Heat over medium-high without stirring until sugar dissolves.
3. Continue cooking; syrup will bubble as water evaporates.
4. Watch closely—after 4–5 minutes, it should turn a deep amber color.
5. Remove from heat and slowly whisk in heavy cream (it will bubble vigorously).
6. Stir in vanilla and a pinch of salt until smooth and glossy.
7. Use warm as a drizzle for your favorite desserts.

Prep Time: 1 minute | Cooking Time: 6 minutes | Total Time: 7 minutes
Kcal: ~120 kcal per tablespoon | Servings: 8

Tips

• Use a light-colored pan to see the color change more clearly.
• If crystals form on the pan sides, brush them down with a wet pastry brush.

FAQ

Why can’t I stir the sugar while it cooks?
Stirring can cause crystallization—let it dissolve and caramelize on its own.

Why did my caramel burn?
It cooks quickly; once it turns amber, remove it immediately from the heat.

Can I make it thicker?
Simmer longer after adding cream, or reduce the cream slightly.

How do I store leftover caramel?
Refrigerate up to 2 weeks; warm gently to thin before using.

Can I double the recipe?
Yes, but use a larger pan since caramel bubbles up dramatically.