Caramel Sauce

Ingredients

  • 4 ounces water
  • 8 1/2 ounces sugar
  • 8 ounces heavy cream
  • 1 teaspoon (5g) vanilla extract (optional)
  • 1/2 teaspoon (2g) Diamond Crystal kosher salt (optional)

Directions

  1. In a medium pot, combine water, sugar, and salt (if using) over medium heat
  2. Stir the mixture until it comes to a boil
  3. Watch the mixture boil and turn light yellow, then amber
  4. Once the mixture is amber throughout, turn heat to low, immediately add the heavy cream and quickly begin stirring
  5. Mixture will foam. Keep stirring until mixture is 225 degrees F
  6. Pour into heat resistant container and let sit to cool to room temperature

Tips:

  • Will last 1 month in sealed container in refrigerator
  • Wear heat resistant gloves for stirring after adding cream. Lots of steam will rise and burn your hand if not careful

Caramel will be runny while warm, but thicken as it cools, turning just a little chewy when cold.

Source: Serious Eats