Caramel Sauce

By [e-mail]

Once you eat homemade caramel sauce, it will be hard to eat the kind from a jar. It is so smooth and rich and has that caramelized taste that is like none other.

Ingredients

• 1 1/2 cups sugar
• 1/3 cup water
• 1 1/4 cups heavy cream
• 1/2 teaspoon vanilla

Details

Servings 1
Adapted from bakedbree.com

Preparation

Step 1

Put the sugar into a sauce pan. Cover the pan with the water.  Cook the sugar and water over medium heat. **Do not stir the sugar.

Bring the sugar to a boil.  Have your cream and everything ready to go.

When it turns a dark golden amber color (350 on a candy thermometer, but who needs one of those?) you are ready to pour in the cream. It is going to bubble like crazy.  Just keep whisking and it will all come together.

Add the vanilla off of the heat.

Allow the caramel to come to room temperature. It will thicken up as it sits. Keep it in the fridge.