Creamy, buttery, homemade caramel sauce that you can drizzle over ice cream, cheesecake, cream puffs, or just eat with a spoon. It's amazing.
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Servings: 12servings
Calories: 399kcal
Author: Lucy Brewer
Ingredients
3cupsgranulated sugar, separated
1stick unsalted butter
2cupsheavy cream, separated
Dash of salt
2teaspoonsvanilla
Instructions
***This recipe has two pots going simultaneously, so please read through the entire recipe and have all ingredients ready prior to starting. Be sure you have good pot-holders as the sugar mixture can bubble slightly when you pour in the dissolved sugar.
In large saucepan, place 2 1/2 cups sugar, butter, 1 cup of cream, and a dash of salt. If using a candy thermometer, you will place it in this saucepan. Turn heat to medium and stir constantly.
At the same time, in a small skillet, put 1/2 cup sugar and melt on medium until it becomes an amber color. Shake the skillet every few seconds to move the sugar around. You may sprinkle on a teaspoon or two of water to help the dissolving process. Once the sugar is dissolved and amber, pour it into the other saucepan. It will bubble up so be sure you have good pot-holders.
Cook on medium to medium-high, stirring constantly until almost soft ball stage or 232 on thermometer, usually about 10 minutes.
Remove pot from heat, stir in vanilla, and let cool for about five minutes.
Stir in remaining cup of cream. Allow to cool completely before placing in refrigerator. Will keep in refrigerator for a couple of weeks.