Caramel Sauce

Name: Caramel Sauce
Ingredients: 2 cups Granulated Sugar; 1/2 cups Water; 1-1/2 cup Heavy Cream; 1 teaspoon Pure Vanilla Extract; 2 Tablespoons Unsalted Butter; 2 pinches Fleur De Sel

6 ingredients

1 steps

Ingredients

2 cups Granulated Sugar
1/2 cups Water
1-1/2 cup Heavy Cream
1 teaspoon Pure Vanilla Extract
2 Tablespoons Unsalted Butter
2 pinches Fleur De Sel

Directions

1

In a medium-sized, heavy bottom saucepan, mix the water and sugar. Cook over low heat for 5-10 minutes until the sugar dissolves, but do not stir! Increase the heat to medium and boil, uncovered about 5-7 minutes, until the sugar turns a warm, chestnut brown. (Sounds like a hair color!) While it's boiling, swirl the pan to stir the sugar. But watch carefully at this point because it can go from caramel to burnt sugar very quickly. Take off the heat and slowly and carefully add the cream and vanilla. The cream will bubbly and splatter and the caramel will solidify. Add the butter and salt. Place it back on the heat and simmer over low heat, stirring constantly until the caramel is well mixed and the sauce is smooth. Cool at least 4 hours. The caramel will thicken as it cools and when refrigerated.