This Wilderness Our Home

A cozy classic with real vanilla and golden sweetness.

I tried making caramel for the first time in my early twenties.

I burned it. More than once, actually. I remember standing over the stove, watching the sugar go from clear to gold to too far — that unmistakable smell of burnt sugar filling the kitchen. I loved caramel but didn’t understand it yet. After a few failed batches, I gave up for a while.

Still, something about caramel stuck with me — the simplicity of it. Just sugar, butter, and cream. No corn syrup, no shortcuts, just the old-fashioned way. A few years later, I decided to try again, this time determined to make a smooth, salted caramel sauce. Slowly, with patience, I learned to read the color, to swirl instead of stir, and to trust that moment right before perfection. I finally mastered it — and it became one of those little kitchen victories that never stops feeling good.

Fast forward a couple of years, and we were hosting a Polar Express birthday party for my son. I decided to make caramel again — this time as party favors. I wanted to do something a little special, so I added real vanilla bean and a hint of salt. When the jars cooled, tiny black specks swirled through that golden sauce like confetti. It was my first time making Vanilla Bean Salted Caramel, and everyone loved it.

Now, this sauce has become one of our family traditions. Every fall, I make a batch to drizzle over ice cream, swirl into lattes, and pour into jars for gifts. It’s still simple — no corn syrup, no fuss — just a little patience, a little attention, and the same joy that started in my kitchen all those years ago.

⸻

🧂 Ingredients

2 cups granulated sugar

12 tablespoons unsalted butter, cubed

1 cup heavy cream (room temperature)

2 teaspoons sea salt (optional but recommended)

1 vanilla bean (split and scraped)

or

2–3 teaspoons pure vanilla bean paste

⸻

🔥 Directions

1️⃣ Put sugar in a medium heavy-bottomed saucepan. Stir continuously.

2️⃣ Cook over medium heat until the sugar turns a deep amber (about 6–8 min).

3️⃣ Remove from heat and whisk in butter, one cube at a time (it will bubble).

4️⃣ Slowly pour in cream while whisking continuously.

5️⃣ Stir in vanilla bean seeds (and pod, if using) and salt.

6️⃣ Let cool slightly, then transfer to a glass jar. The sauce will thicken as it cools.

Storage:

Refrigerate for up to 2 weeks. Warm gently before serving.

⸻

🍨 Serving Ideas

Over vanilla or coffee ice cream Swirled into hot chocolate or lattes Drizzled on apple pie or banana bread Paired with shortbread cookies or cinnamon toast Poured into jars for gifting with kraft tags and twine

🛠️ Kitchen Tools Essentials Checklist

Because caramel moves fast, having everything ready makes all the difference.
Here are the tools I reach for every time — reliable, simple, and kitchen-tested.

✅ Heavy-Bottomed Saucepan – Promotes even heat and prevents hot spots that can cause burning. Avoid non-stick pans for best results.

✅ Wooden Spoon or Silicone Spatula – Gentle on your pan and heat-safe for stirring and scraping caramel.

✅ Candy or Digital Thermometer (Optional) – Helpful if you’re new to caramel; aim for around 340°F (170°C) for a deep amber color.

✅ Pre-Measured Ingredients – Have butter and cream ready before you start. Once sugar reaches temperature, timing matters.

✅ Vanilla Bean Paste or Whole Bean – Adds the signature flecks and rich, aromatic flavor that makes this sauce special.

✅ Small Heat-Proof Jars – Perfect for cooling, storing, or gifting your caramel. Wide-mouth jars work best.

✅ Hot-Water Cleanup – Fill your saucepan with very hot water and let it sit; the hardened caramel dissolves easily.

⸻

Related Posts

Chocolate Caramel Sauce

Butterscotch Sauce

Our Favorite Chocolate Chip Cookie

Looking back, I love that something I once burned and walked away from became one of my favorite things to make. There’s a quiet satisfaction in knowing how far a little persistence can take you — in caramel, and in life.

May your kitchen smell like sugar and butter today, and may you never be afraid to try again. Sometimes the sweetest things are the ones we return to with a little more patience and heart.

Author’s Note:
Each caramel recipe feels like its own little season — the vanilla is soft and classic, the chocolate deep and steady. Together they remind me that comfort doesn’t have to be complicated; it just has to be made with care.

Part of the Sweet Treats series — small, timeless recipes meant to bring warmth back into the kitchen and a little sweetness to everyday life.