Ingredients
Method
- Gently warm the heavy cream in a small saucepan over medium-low heat for 2-3 minutes.
- In a separate saucepan, combine water and corn syrup, then pour the granulated sugar over it.
- Place the saucepan over medium heat until the sugar dissolves and the mixture bubbles into a clear syrup.
- Increase heat to medium-high and cook for 6-8 minutes until the syrup turns a deep amber color.
- Carefully remove the pan from heat and slowly whisk in the warm cream until smooth.
- Whisk in salt, butter, and vanilla extract until fully combined.
- Pour the caramel sauce into a clean bowl or jar and let it cool completely before refrigerating.
Video
Notes
- Always use a saucepan with high sides to prevent boil-overs.
- Do NOT stir the sugar syrup once it starts boiling; swirl the pan instead to prevent crystallization.
- Use warm cream to minimize bubbling and prevent seizing when added to the hot sugar.
- Store cooled sauce in an airtight container in the refrigerator for up to 3 weeks. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Do NOT stir the sugar syrup once it starts boiling; swirl the pan instead to prevent crystallization.
- Use warm cream to minimize bubbling and prevent seizing when added to the hot sugar.
- Store cooled sauce in an airtight container in the refrigerator for up to 3 weeks. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.