Caramel Recipe

Caramel Sauce

1. 1

   Step 1

   In a heavy-bottom saucepan, combine the sugar (1 cup) and water (0.25 cup) over medium heat. Stir just to moisten; do not stir after it starts boiling.

2. 2

   Step 2

   Continue cooking until the sugar dissolves and turns a deep amber color, about 6–8 minutes. Swirl the pan occasionally to promote even coloring.

3. 3

   Step 3

   Remove from heat. Slowly pour in the heavy cream (0.5 cup) while whisking constantly; the mixture will bubble vigorously. Return to low heat and whisk until smooth.

4. 4

   Step 4

   Whisk in the butter (2 tbs) one piece at a time until the sauce is glossy and emulsified.

5. 5

   Step 5

   Stir in the vanilla extract (1 tsp) and salt (0.25 tsp). Taste and adjust salt if desired.

6. 6

   Step 6

   Let the caramel cool slightly before transferring to a jar. Use within 2–3 weeks when stored in the refrigerator; warm gently to loosen before using.