I’ve shared caramel sauce recipes in the past but I thought the timing was perfect with the holidays around the corner, to do another.
This one doesn’t require fancy equipment, perfect temperature on a candy thermometer or fuss – it’s based on judging the right color for the caramel and acting fast.
Ingredients:
- 1 cup granulates sugar
- 1 tsp. light corn syrup
- ¼ cup water
- ½ cup heavy cream
- 1 Tbsp. pure vanilla extract
- ½ tsp. sea salt
Directions
- Add the sugar, corn syrup and water to a medium saucepan (the hot caramel will bubble violently when the cream’s added, so be sure to use a saucepan that’ll allow for that extra volume) over high heat until the mixture comes to a boil, whisking just to incorporate the sugar into the liquid.
- Allow the mixture to boil, swirling the pan to keep the liquid from browning in one spot (no whisking) for about 10 minutes over medium-high heat, or until the caramel is a deep golden color – watch carefully so as to not burn it.
- Put oven mitts on when the caramel is the desired color, turn the heat to low and add the cream. Swirl to incorporate then add vanilla and salt. Cook for an extra minute, whisking to be sure the caramel is smooth.
- Pour the sauce in a 2-cup glass measuring cup, let cool for 5 minutes then pour in a glass jar, cool completely then seal tightly. Caramel sauce will keep for a couple weeks in an airtight container at room temperature. I find the ideal vessel for this is a canning jar.
Makes 1 ½ cups of caramel sauce.
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