I first made this sauce a while back, using a recipe I found on Yummy Supper. First published last spring, I have to say– I want to keep this in my house at all times.
This stuff tastes like a liquified Worther’s Original candy. It’s unbelievably good. And surprisingly easy to make!
- 1 cup sugar
- 1/4 cup water
- 8 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 2 teaspoons vanilla
- pinch of salt (I added a few more pinches, because I like my caramel salted)
- Place sugar in a small heavy sauce pan. Pour water evenly over the top. Turn stove top to medium-high heat. Hold sauce pan by the handle and swirl occasionally until sugar has dissolved. (Avoid letting sugar burn until completely dissolved.) Cover pan, turn heat to high, and boil for 2 minutes. Remove lid and continue to boil until syrup turns brown around the edges of the pan. Again grab the handle and swirl syrup occasionally until it turns a deep amber and begins to smoke.
- Remove pan from heat. Add butter. Gently whisk, until all butter is mixed in.
- Stir in cream.
- If sauce become lumpy, set pan over low heat and stir until smooth then turn off heat again.
Isn’t it gorgeous?