INGREDIENTS
Makes a little over one cup of sauce
1 Cup of Sugar
6 Tbsp. Butter
1/2 warm Cup of Heavy Whipping Cream (PUCK THICK CREAM)
1/4 tsp. Vanilla
Dash of Salt
METHOD
Heat the sugar on moderately high heat in a heavy-bottomed, saucepan. When the sugar starts to melt, stir continuously with a wooden spoon. When the sugar begins to boil, stop stirring. The color of the sugar should be yellowish-brown, that’s when you will add the butter and whisk until the butter melts completely.
Take the pan off the heat, count to 3 and slowly add the previously warmed cream and continue whisking to combine until smooth. Mix in vanilla and salt.
When you add the butter and the cream, the mixture will bubble up. The reason why you have to use a shallow saucepan, and hand gloves.
Stir together until well combined. Let it cool, then transfer the caramel sauce to a glass jar and let it cool at room temperature before storing it in the refrigerator. It can last for two full weeks in the fridge.
NOTE:
While making caramel Sauce, you have to prepare everything before you start, the cream and the butter next to the pan, as the process is very fast and it is impossible to leave the sugar on the stove while you have to go and collect all the stuff needed. The sugar will get burned very quickly. Also when you add the warm cream, the mixture will foam up, so use gloves and a shallow pan.
Make sure children are not around.
