Ingredients
Equipment
Method
Instructions:
- Step 1: Combine Sugar and Water: In a medium saucepan, combine the 2 cups of sugar and 1/2 cup of water. Stir gently until the sugar is fully dissolved. It’s important not to stir the mixture too much once it begins to boil, as this can cause the sugar to crystallize.
- Step 2: Cook the Mixture: Place the saucepan over medium heat and bring the mixture to a boil. Allow it to boil without stirring until the sugar syrup turns a deep amber color. This process usually takes about 10 to 15 minutes, but keep a close eye on it to prevent burning.
- Step 3: Add Butter: Once your sugar has reached the desired color, carefully add the 1/2 cup of unsalted butter. The mixture will bubble vigorously, so be cautious. Stir with a wooden spoon or spatula until the butter is completely melted and incorporated.
- Step 4: Pour in the Cream: Gradually pour in the 1 cup of heavy cream while continuing to stir. The mixture will bubble again, but keep stirring until everything is well combined and smooth.
- Step 5: Add Vanilla and Salt: Remove the saucepan from heat and stir in the 1 teaspoon of vanilla extract and 1/2 teaspoon of Kosher salt. This final touch enhances the flavor and rounds out the sweetness.
- Step 6: Cool and Store: Allow the caramel sauce to cool for a few minutes before transferring it to a glass jar or container. It will thicken as it cools, so don’t worry if it seems a bit runny at first.
Notes
- Store in an airtight container in the refrigerator for up to two weeks.
- Reheat in the microwave or on the stovetop over low heat, adding a splash of cream or water if too thick.
- For a twist, try adding spices like cinnamon or a splash of bourbon.