Yes, you read me right. I know, I used to be afraid of making it too. Turns out that it really couldn’t be easier AND you don’t even need a fancy candy thermometer to pull it off. Once you’ve tasted this buttery, creamy sauce you will want to make it again and again.
There are so many great uses for it too….a yummy lunch box treat for dipping apples, poured atop a scoop of vanilla ice cream for a celebratory dessert, or drizzled over a slice of peach or apple pie.
The key to making your caramel sauce successfully is to be patient. Give the boiling sugar time to convert to a dark amber. This is the point that the sugar has caramelized and gives your sauce it’s color. Add the cream too soon and it will be watery and light. Too late and you’ll have burned sugar. This conversion happens in a matter of minutes, so make sure to not step away from the stove for more than a few seconds when the sugar is bubbling away.
- 1½ cups sugar
- ⅓ cup water
- 1¼ cups heavy cream
- 1 teaspoon vanilla extract
- Place the sugar into a medium sauce pan.
- Pour in the water and stir to gently combine with the sugar.
- Bring the sugar to a boil, over medium heat.
- After about 10 minutes (give or take a couple) the boiling sugar will turn a dark, amber color.
- Pour in cream. It will bubble like crazy, but keep whisking. You may even feel a lump of caramel form in the middle of the pot. Keep whisking! It will melt and combine with the liquid.
- Take off the heat and add vanilla extract.
- Pour into a jar/container and allow to cool. The sauce will continue to thicken as it cools.
- Once cooled to room temperature, store in refrigerator.
*adapted only slightly from Baked Bree