Ingredients:

• 1 cup granulated sugar
• 1/4 cup water
• 6 tablespoons unsalted butter, cut into pieces
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• A pinch of salt (optional)

Instructions:

1. Prepare the Sugar Mixture:
   • In a 3-quart heavy-bottomed saucepan, combine the sugar and water.
   • Stir lightly to ensure the sugar is spread in an even layer.
2. Heat the Mixture:
   • Place the saucepan over medium heat.
   • Allow the sugar to dissolve into a clear, bubbling liquid; this will take about 3-4 minutes.
   • Once bubbling, stop stirring. Gently swirl the pan and brush down the sides to prevent sugar crystals from forming.
3. Caramelize the Sugar:
   • Continue to heat until the sugar mixture thickens and turns a deep amber color, akin to honey, about 8-12 minutes.
   • Monitor closely to avoid burning.
4. Add Butter:
   • Carefully add the butter to the pan.
   • Whisk continuously until the butter is fully melted and integrated. Note: The caramel will bubble vigorously.
5. Incorporate Cream:
   • Remove the pan from heat.
   • Gradually pour in the heavy cream, whisking constantly until smooth and fully combined.
6. Final Flavoring:
   • Stir in the vanilla extract and a pinch of salt.
7. Cooling:
   • Let the caramel cool in the pan for 10 minutes.
   • Transfer the caramel to a glass jar with a lid and allow to cool completely. It will thicken as it cools.

Storage:

• Store your caramel sauce in the refrigerator, sealed tightly, for up to 3 weeks, or freeze it for up to 2 months. The caramel will solidify when cold; reheat in the microwave to achieve the desired consistency.

Tip:
For additional guidance and tips, check the associated video and article linked in the original recipe.

Nutrition