Caramel Sauce

 {Quick and Easy} Caramel Sauce Recipe - Belly Full

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 6 tablespoons unsalted butter , cut into pieces
• 1/2 cup heavy cream
• 1 teaspoon vanilla
• pinch of salt

Instructions

• Add the sugar and water to a 3-quart heavy bottomed saucepan; stir a little so it sits in a flat, even layer.
• Warm pot over medium heat and cook until the sugar dissolves, turns clear, and starts to bubble. (It will be cloudy at first, but will turn into a clear, bubbling liquid.) This takes about 3-4 minutes.
• (At this point, do not stir again - simply allow to bubble, swirl the saucepan occasionally and brush down the sides of the pan, as needed, to prevent crystallization.)
• Sugar will form clumps, but continue swirling and cooking until the mixture thickens and turns a deep amber color like honey (this can take anywhere from 8-12 minutes), keeping a watchful eye so the mixture doesn’t burn.
• Carefully add the butter and whisk until completely melted. (The caramel will bubble up rapidly, so be careful and continue to whisk.)
• Remove the saucepan from the heat and slowly pour in the cream, whisking continuously until all of the cream has been incorporated.
• Whisk in the vanilla and salt.
• Set aside to cool in the pan for 10 minutes.
• Then pour into a lidded glass jar and allow to cool completely. (It will thicken as it cools.)