Homemade Caramel Sauce
- Sugar 1 cup
- Water ¼ cup
- Cream ½ cup
- Unsalted butter 2 tbsp (softened)
- Salt ½ tsp
- Vanilla essence 1 tsp
- In a heavy saucepan (at least 5 cup capacity), stir together the sugar and water until the sugar is completely moistened.
- Put saucepan on fire and stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and allow it to boil undisturbed until it turns deep amber color.
- Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel. It will bubble up furiously so be careful.
- Stir mixture with wooden spoon until smooth. Stir in the butter and salt. The mixture will be streaky but become uniform after cooling slightly and stirring.
- Allow the sauce to cool for 3 minutes. Gently stir in the vanilla extract.
Keep at room temperature for up to 3 days; refrigerated, about 3 weeks. To reheat, simply place in a microwave safe container and heat for about 45-60 seconds. Stir well.