Categories: Sauce
Ingredients
- 1/4 cup water
- 1 cup sugar
- 1/2 cup heavy cream
- dash of vanilla extract
Directions
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Combine water and sugar in a medium heavy-bottomed saucepan placed over medium heat. Cook until sugar dissolves. Once dissolved, do not stir! Allow the mixture to boil until the sugar turns a nutty brown, like the color of chestnuts (about 350 degrees F on a candy thermometer). This should take about 5 minutes, swirling the pan periodically to keep the mixture from burning, especially at the end of the 5 minutes.
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Take the sugar mixture off of the heat. Carefully whisk in the cream and vanilla. The caramel will solidify—don’t worry, keep whisking.
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Place the pot over low heat and continue whisking until the sauce returns to a smooth texture. Allow the caramel to cool at room temperature before refrigerating it.
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Makes about 1/2-3/4 cup.