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Sauce: Classic Caramel Sauce

Source of Recipe


Adapted from "Favorite Old-Fashioned Desserts"



List of Ingredients



• 1 cup granulated sugar
  
• ¼ cup water
  
• 1 cup heavy cream
  
• 5 Tbsp unsalted butter
  
• 2 tsp pure vanilla extract
  
• Pinch sea salt (optional)
  






Instructions



1. Put the sugar in a medium-sized heavy saucepan. Pour water over the sugar, swirling until sugar is "moisturized." Cook over high heat until sugar dissolves. Dip a pastry brush in hot water and use it to brush down any crystals from side of pan.
   
   
2. Continue cooking over high heat, watching closely, until mixture starts to turn a rich amber color, but does not smell burned. Remove pan from heat and carefully add the heavy cream, whisking. Mixture will puff and steam, and some sugar might harden. Return pan to heat and cook, whisking, until mixture appears smooth. Remove from heat and add butter, stirring to smooth. Finish by whisking in vanilla and, if desired, generous pinch of sea salt.
   
   
3. Serve sauce hot, first cooling to desired thickness. May be refrigerated for several weeks and reheated in microwave or on stovetop as needed.
   
   Makes 2 cups.