Perfect Caramel Sauce
If you would like a sauce that is very soft and almost pourable at room temperature, double the amount of cream to 1 cup. Otherwise this caramel sauce will have to be warmed to be pourable. Note from UnknownChef86: This is a recipe I adopted in 2006.
Ingredients
Step-by-step instructions
- 1
In a heavy 4-quart or larger saucepan, preferably nonstick, stir together the sugar, corn syrup, and water until the sugar is completely moistened.
- 2
Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling, about 5 minute.
- 3
Stop stirring and allow it to boil undisturbed until it turns a deep amber .
- 4
Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel.
- 5
It will bubble up furiously.
- 6
Using a high-temperature, heat-resistant rubber spatula, or a wooden spoon, stir the mixture until smooth, scraping up the thicker part that settles on the bottom.
- 7
If any lumps develop, return the pan to the heat and stir until they dissolve.
- 8
Stir in the butter.
- 9
The mixture will be streaky but will become uniform after cooking slightly and stirring.
- 10
Allow to cool for 3 minutes and then gently stir in the vanilla extract.
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