Kaleen's Caramel Sauce

 

I looked for a caramel sauce I didn't burn for years! Kaleen finally found a winner! melting the butter on top helps a bit with crystallization! 

Ingredients

1 cup (207g) granulated sugar

1/2 cup (120ml) water

1/4 cup (56g) unsalted butter

1/2 cup (120ml) heavy whipping cream

1/2 tbsp vanilla extract

1/2 to 1 tsp salt

Method

1. In a medium to large sauce pan, combine the granulated sugar and water. I add the water first and slowly add the sugar to try and keep the sauce from crystallizing. Cook over medium-low heat until the sugar is completely dissolved, about 3 to 5 minutes. Add the butter and let it melt

2. Over medium heat, bring the mixture to a boil. STOP whisking and DON'T whisk at all during this part to help avoid crystallization. Allow to boil until the mixture turns a deep golden copper color, about 10-15 minutes, maybe longer depending on your stove. Keep an eye on it, but do not stir. If needed, you can occasionally tip the pan from side to side to help things cook evenly.

3. Remove the pan from the heat and immediately add in the heavy whipping cream in a slow, steady stream. The caramel will bubbly up quite a bit, so be careful with this step. Whisk quickly and well as you add the cream, whisking until well combined.

4. Add the vanilla extract and half a teaspoon of salt and whisk to combine. Add additional salt to your desired saltiness.

5. Allow the caramel sauce to cool. It will be fairly thin, but will thicken as it cools. Store it in the fridge for up to two weeks.