Caramel Sauce
  • 1 cup sugar
  • 1/2 cup water
  • 1 cup heavy cream
  • 1/8 tsp salt
  • 1/2 tsp vanilla extract
  1. Add the sugar and water to a 2-quart heavy-bottomed saucepan. Heat over high heat until boiling. Cover and boil for three minutes.
  2. Uncover and continue to boil until sugar starts to color.
  3. Meanwhile, bring cream to a boil, then cover and keep hot.
  4. Lower heat to medium-high and continue to cook until sugar turns medium amber, not too dark to avoid bitterness. Swirl pot gently if needed to even coloring, but do not stir.
  5. Remove from heat. Add cream to sugar slowly, stirring constantly. Be careful as the extremely hot syrup will boil up high, and use a long-handled spoon to avoid the steam. Stir until sugar is fully dissolved in the cream.
  6. Add salt and vanilla extract.
Serve warm over various desserts.

Storage Instructions

Store covered in the refrigerator up to 2 weeks.