Delectable Caramel Sauce

This easy sauce goes with practically anything. Try it with Flourless Chocolate-Hazelnut Cake, drizzled over bananas or grilled peaches, or simply as a topping for vanilla or chocolate ice cream.

MAKES: about 1 ¾ cups

PREP TIME: 10 minutes

COOKING TIME: 25 minutes

INGREDIENTS:

• 1 ¼ cups granulated sugar
• ¼ cup water
• ½ tsp apple cider vinegar or freshly squeezed lemon juice
• 1 ¼ cups whipping cream (35%)
• 2 tsp vanilla extract
• ½ tsp fine sea salt
• ¼ cup unsalted butter, softened

INSTRUCTIONS:

1. Have ready a clean pastry brush and a small bowl of cold water.
2. Put the sugar in a medium, heavy-bottomed saucepan. Stir in the water and vinegar so the sugar is completely moistened.
3. Cook over medium heat, stirring often, until the sugar has dissolved, and the mixture comes to a boil. Stop stirring.
4. Dip the pastry brush in the water and brush down the sides of the saucepan to dislodge any sugar crystals. Boil until the mixture begins to turn a caramel colour, 8 to 10 minutes, brushing down the sides of the saucepan as necessary. Do not stir.
5. Meanwhile, stir together the cream, vanilla extract and salt in a small saucepan. Bring to a simmer over medium heat. Remove from the heat and set aside.
6. Once the sugar mixture begins to darken, gently swirl the saucepan a few times to even out the colour. Cook until the mixture is deep amber (350°F on a candy thermometer), about 10 minutes.
7. Remove from the heat and, stirring constantly, carefully pour in hot cream (the mixture will bubble up). Return the saucepan to medium-low heat. Cook, stirring, until smooth.
8. Remove from the heat and stir in the butter until it melts. Let the caramel sauce cool slightly before serving. (The sauce can be refrigerated in an airtight container for up to 1 month.)

CHANGE IT UP

• You’ll love how easy it is to tweak Delectable Caramel Sauce. Try these variations.
• Butterscotch Sauce: Replace the granulated sugar with firmly packed dark brown sugar.
• Chocolate Caramel Sauce: After adding the butter, stir in ½ cup chopped dark chocolate until it melts (return the saucepan to low heat if necessary).
• Whisky Caramel Sauce: Replace 2 tablespoons of the cream with 2 tablespoons of whisky.