Making caramel seems intimidating, but don’t be worried at all. After you’ve done it once, you’ll see it’s quite simple, and you’ll never go back to store bought sauce again.
INGREDIENTS | YIELD: 2 CUPS
- 5 tablespoons unsalted butter, cold
- 1⅓ cups sugar
- 1½ cups heavy cream
- ¼ teaspoon coarse sea salt
- 1 teaspoon vanilla extract
INSTRUCTIONS:
- Cut the cold butter into pieces, then add to a saucepan with sugar and cook over medium low heat until sugar is a deep amber.
- Remove from heat and quickly whisk in half of the cream. Once combined, add in the remaining cream, the sea salt, and vanilla, and whisk again until smooth.
- If any lumps of caramel remain, place over low heat and stir until dissolved.
Caution!
When first adding the cream to the hot sugar, take care: The mixture will likely bubble up madly, and if not prepared, you may get burned. Wear an oven mitt, or arm yourself with a long handled whisk to avoid the hot liquid. The sauce will stop bubbling as quickly as it began.
