Caramel Sauce

25 mins
Serves 1
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Directions

  1. 1Add 1/2 cup of water to a saucepan.
  2. 2Add 1/2 cup of water to a saucepan.
  3. 3Add 1/2 cup of water to a saucepan.
  4. 4Add 2 cups of sugar to the saucepan.
  5. 5Add 2 cups of sugar to the saucepan.
  6. 6Add 2 cups of sugar to the saucepan.
  7. 7Turn the heat to medium-high and bring it to a boil.
  8. 8Turn the heat to medium-high and bring it to a boil.
  9. 9Turn the heat to medium-high and bring it to a boil.
  10. 10Once boiling, add a candy thermometer and let it reach 350 degrees Fahrenheit, which will take about 10-15 minutes.
  11. 11Once boiling, add a candy thermometer and let it reach 350 degrees Fahrenheit, which will take about 10-15 minutes.
  12. 12Once boiling, add a candy thermometer and let it reach 350 degrees Fahrenheit, which will take about 10-15 minutes.
  13. 13Turn off the heat once it reaches 350 degrees Fahrenheit and has a golden amber color.
  14. 14Turn off the heat once it reaches 350 degrees Fahrenheit and has a golden amber color.
  15. 15Turn off the heat once it reaches 350 degrees Fahrenheit and has a golden amber color.
  16. 16Whisk in 3/4 cup of unsalted butter slowly.
  17. 17Whisk in 3/4 cup of unsalted butter slowly.
  18. 18Whisk in 3/4 cup of unsalted butter slowly.
  19. 19Whisk in 1 cup of heavy cream.
  20. 20Whisk in 1 cup of heavy cream.
  21. 21Whisk in 1 cup of heavy cream.
  22. 22Add a pinch of salt.
  23. 23Add a pinch of salt.
  24. 24Add a pinch of salt.
  25. 25Add a teaspoon of vanilla.
  26. 26Add a teaspoon of vanilla.
  27. 27Add a teaspoon of vanilla.
  28. 28Mix it up.
  29. 29Mix it up.
  30. 30Mix it up.
  31. 31Allow the caramel sauce to cool for 10 minutes before straining it into jars.
  32. 32Allow the caramel sauce to cool for 10 minutes before straining it into jars.
  33. 33Allow the caramel sauce to cool for 10 minutes before straining it into jars.
  34. 34Allow the caramel sauce to cool completely before sticking it in the fridge to thicken up.
  35. 35Allow the caramel sauce to cool completely before sticking it in the fridge to thicken up.
  36. 36Allow the caramel sauce to cool completely before sticking it in the fridge to thicken up.

Ingredients

  • 0.5 cup Water
  • 0.5 cup Water
  • 0.5 cup Water
  • 2 cups Sugar
  • 2 cups Sugar
  • 2 cups Sugar
  • 0.75 cup Unsalted Butter
  • 0.75 cup Unsalted Butter
  • 0.75 cup Unsalted Butter
  • 1 cup Heavy Cream
  • 1 cup Heavy Cream
  • 1 cup Heavy Cream
  • pinch Salt
  • pinch Salt
  • pinch Salt
  • 1 teaspoon Vanilla
  • 1 teaspoon Vanilla
  • 1 teaspoon Vanilla

Equipment

SaucepanCandy ThermometerWhiskJarsStrainer

Tips

  • No need to stir while heating the water and sugar, it will stir itself.
  • The sauce should reach a golden amber color before adding butter.
  • Allow the caramel sauce to cool for 10 minutes before straining into jars.
  • Allow the caramel sauce to cool completely before placing it in the fridge to thicken up.