Caramel Sauce

Ingredients

• 1 cup granulated sugar
• 0.25 cup water
• 0.5 cup heavy cream
• 4 tbsp unsalted butter – cut into pieces
• 0.25 tsp fine sea salt
• 0.5 tsp vanilla extract

Instructions

1. Set up a heavy 2–3 quart saucepan with a light interior, a heatproof spatula, and a whisk; measure all ingredients so they’re ready to add.
2. Combine the granulated sugar and water in the saucepan and stir just to moisten evenly. Cook over medium heat without stirring until it begins to boil; continue cooking, swirling the pan occasionally, 8–12 minutes, until the caramel is deep amber and smells nutty (around 350–355°F). If crystals form on the sides, gently brush them down with a little water.
3. Remove the pan from the heat and slowly drizzle in the heavy cream while whisking constantly; the mixture will bubble vigorously. If it seizes, return the pan to low heat and whisk until smooth, 1–2 minutes.
4. Whisk in the unsalted butter until glossy, then add the fine sea salt and vanilla extract. Simmer over low heat 30–60 seconds to meld; for a thicker sauce, cook 1–2 minutes more until it coats the back of a spoon and drips slowly.
5. Take off the heat and let stand 10 minutes to thicken slightly. Transfer to a heatproof jar, cool to room temperature, then refrigerate up to 2 weeks. Rewarm gently before serving.