Thick Caramel Sauce

This thick and luscious caramel sauce offers a rich, buttery flavour, perfect for filling macarons. Use a candy thermometer for precision, and finish with a touch of salt to create the perfect salted caramel!

Prep Time: 10 minutes

Cook Time: 15-20 minutes

Total Time: 30 minutes

Yield: 1 cup

Ingredients:

• 1 cup (200g) granulated sugar

• 6 tbsp (90g) unsalted butter, cubed

• 1/2 cup (120ml) heavy cream

• 1 tsp vanilla extract

• Pinch of salt (optional for salted caramel)

Instructions:

1. In a heavy-bottomed saucepan, heat sugar over medium heat, stirring constantly with a heatproof spatula until melted and golden brown. Be careful not to burn the sugar.

2. Once the sugar is fully melted, stop stirring and continue cooking until the sugar reaches 350°F (175°C) on a candy thermometer. This should take 5-7 minutes.

3. Remove from heat and carefully whisk in the butter, a few pieces at a time, until thoroughly melted and combined.

4. Slowly pour in the heavy cream while whisking constantly. The mixture will bubble up vigorously, so pour cautiously.

5. Return the saucepan to medium heat and cook, stirring constantly, until the caramel thickens to your desired consistency, about 5 minutes.

6. Remove from heat and stir in vanilla extract.

7. For Salted Caramel, add a pinch of salt (or more, to taste) at the end.

Tip: This caramel sauce will thicken as it cools, making it the perfect consistency for filling macarons.