Ingredients

The following ingredients have 1 Servings
  • 1 cup granulated sugar
  • 1/3 cup water
  • 3/4 cup heavy whipping cream
  • 2 tbsp salted butter*
  • 1 tsp vanilla extract (optional)

Instruction

  • Add the sugar to a heavy bottomed saucepan, then shake it so it lies in an even, flat layer.
  • Add the water to fully moisten the sugar. Do not stir or agitate the sugar in any way once the water has been added. It's okay if a few spots didn't moisten, don't touch it.
  • Place the pot over medium heat and cook until the sugar dissolves and turns clear, a few minutes.
  • Raise the heat to medium high, and cook the caramel until it turns amber colored**, about 10 minutes.
  • Turn the heat off and immediately add the heavy cream. It's okay (and expected) if the caramel seizes up when adding the cream.
  • Add the butter and stir everything together until the caramel smooths out. If it's still clumpy, turn the heat back on to low, and gently stir for a few minutes until it's smooth. When finished cooking, add vanilla extract, if desired.
  • Let the caramel sauce cool to room temperature, then transfer to a jar and refrigerate.