Caramel Sauce

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 cup whipping cream
• 1/2 cup brown sugar
• 1/2 cup sugar
• 2 tablespoons water
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt ((add 1/4 tsp to start and taste - adjust to suit your preference))
• 1/4 cup butter

Recipe

• 1 scald the cream in a heavy saucepan.
• 2 turn off heat.
• 3 in a heavy saucepan, combine the sugars and water.
• 4 cover the pot and place it over medium high heat until the sugar melts and bubbles, about 4 minutes.
• 5 remove the cover and occasionally swirl the pan or stir the mixture until the syrup is a golden amber color, 5 to 8 minutes.
• 6 careful not to overcook.
• 7 the caramel can turn from amber to burnt in seconds!
• 8 stirring constantly, slowly pour in the warm cream.
• 9 bring to a boil, continuing to stir constantly.
• 10 cook until slightly thickened, about 3 minutes.
• 11 remove the sauce from the heat, add the vanilla extract, salt and butter, and stir until the butter melts and the sauce is smooth.
• 12 serve immediately or cool to room temperature, then cover tightly and refrigerate for up to two weeks.
• 13 reheat in a pan of simmering water or a microwave.