Caramel Sauce Recipe

Caramel Sauce Instructions

1. 1

   In a medium, heavy-bottomed saucepan, combine the granulated sugar and water. Cook over medium heat without stirring until the sugar dissolves and begins to amber, swirling gently to evenly distribute heat. Stop stirring once the sugar starts to color to prevent crystallization.

2. 2

   Carefully pour in the warm cream while whisking constantly; the mixture will bubble vigorously. Continue whisking until smooth.

3. 3

   Remove the pan from heat and whisk in the butter until melted and emulsified. This will create a glossy sauce.

4. 4

   Stir in the salt and vanilla extract. Taste and adjust salt if you want a saltier or less salty caramel.

5. 5

   Let the caramel cool for 10-15 minutes before using. It will thicken as it cools. Transfer to a jar and refrigerate for up to 2 weeks. Reheat gently before using, either in a warm water bath or in short bursts in the microwave, stirring in between.