Vanilla Sea Salt Caramel Sauce

By Jahel

Real Simple Magazine—Recipe and Picture

Ingredients

• 5 c sugar
• 1-1/2 c water
• 3 cups heavy cream
• 1 1/4 cups (2 1/2 sticks) unsalted butter, cut into large cubes
• 3 tablespoons vanilla
• 1 teaspoon fine sea salt

Preparation

Step 1

Stir together sugar and 1 1/2 cups water and a large heavy bottomed pot. Place over medium high and cook, undisturbed, until sugar begins to turn amber around the edges of the pot, about 15 minutes.

Gently stir mixture until color is uniformly amber, about one minute more. Reduce heat to low and gradually stir in cream. (Be careful: sauce will bubble and steam vigorously.) Continue to cook, stirring over low, until caramel is smooth, about two minutes.

Add butter, one piece at a time, whisking constantly until it is melted and emulsified.

Remove from heat and stir in vanilla and salt. Serve warm or let cool. Store in airtight container and refrigerate for up to three weeks.