Homemade Caramel Sauce is very simple to make. The trick is to have everything ready and waiting for you before you even start. Get ready… 3/4 cup Heavy Cream, 1/3 cup of butter (cut into pieces) and a teaspoon of vanilla.
This may not look like a great deal of ingredients as far as volume goes, but you want to use at least a 2 quart saucepan to make this in..3 quart would be better. When you add the “waiting” ingredients, it is going to seriously bubble up, and you don’t want this to bubble over as it will be VERY HOT.
In your saucepan, combine 1 1/4 cup sugar, and 1/4 cup water. Stir this with a whisk over medium heat until the sugar is completely dissolved. Turn the heat up to fairly high. Then set your whisk aside, and don’t use it for now. To “stir” simply swirl the saucepan.
Let this boil and bubble.
This is going to cook for about 7-8 minutes or until it is a rich honey color.
Add in the remaining ingredients, stirring briskly…and this is when to watch the bubbling-up action.
Remove it from the heat, and stir it until the butter is fully melted and incorporated.
Pour it into a jar and allow it to cool.
Homemade Caramel Sauce
Constance Smith | Cosmopolitan Cornbread
3/4 c Heavy Cream
1/3 cup butter, cut in pieces
1 tsp Vanilla
1/4 c water
1 1/4 c sugar
Prepare your cream, butter and vanilla, and have it ready near your cooking space.
In a large saucepan (at least 2 quart), combine the water and sugar.
Whisk together over medium heat, until dissolved.
Turn up the heat fairly high, and allow to boil until it reaches a golden honey color.
Do not stir it while it is boiling, just swirl the saucepan as needed.
When the sugar syrup is a golden color, add in the remaining ingredients while stirring briskly.
***Be careful that it doesn’t cook over!!!***
Remove from heat, and continue to stir until the butter is completely melted and incorporated.
Pour into a jar and use as desired.
Store extras in a closed jar in your fridge.
The sauce will last about 2 weeks.