Directions
- 1Add 1/2 cup of water to a saucepan.
- 2Add 2 cups of sugar to the saucepan.
- 3Turn the heat to medium-high and bring it to a boil.
- 4Once boiling, add a candy thermometer and let it reach 350 degrees Fahrenheit, which will take about 10-15 minutes.
- 5Turn off the heat once it reaches 350 degrees Fahrenheit and has a golden amber color.
- 6Whisk in 3/4 cup of unsalted butter slowly.
- 7Whisk in 1 cup of heavy cream.
- 8Add a pinch of salt.
- 9Add a teaspoon of vanilla.
- 10Mix it up.
- 11Allow the caramel sauce to cool for 10 minutes before straining it into jars.
- 12Allow the caramel sauce to cool completely before sticking it in the fridge to thicken up.
Ingredients
- 0.5 cup Water
- 2 cups Sugar
- 0.75 cup Unsalted Butter
- 1 cup Heavy Cream
- pinch Salt
- 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.
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