I’ve tested a number of recipes to find the easiest, perfectly balanced caramel sauce and in a quantity perfect for a cake and other goodies. This is spoon-licking worthy.
Ingredients
- 4 cups granulated sugar
- 1 cup water
- 2 cups heavy cream
- 8 tablespoons salted butter
- 1/2 teaspoon vanilla
- Additional salt to taste
Instructions
- Place a medium to large sauce pan over medium-high heat. Add the sugar and water to the sauce pan and stir to combine. Now cook, without stirring (trust me on this), until the sugar turns into a deep amber hue. This should take about 10-12 minutes depending on your stovetop. (If you get antsy and stir, the sugar will crystallize and you’ll have to start again.)
- While you are waiting for the sugar, heat the heavy cream in a small saucepan until it begins to steam (not boil!). When the caramel is ready, turn the stovetop to low and very slowly whisk in the warmed cream. This part is a little scary since the sauce vigorously boils so it’s important to slowly whisk in the cream. Continue to whisk on low heat until the sauce is smooth, about 2-3 minutes after the addition of the cream.
- Remove the saucepan from heat, and whisk in the butter, vanilla, and any additional salt to taste.
- Serve the caramel warm. The caramel may be stored in a container in the fridge for approximately 3 weeks. If refrigerating, slowly rewarm the sauce in the microwave or whatever portion desired over low heat on the stove until warmed through.
