4tablespoons(56 g) unsalted butter, cut into pieces
⅔cup(180 ml) heavy cream
1teaspoonpure vanilla extract
pinchof salt to taste
Instructions
Add sugar to a medium heavy-bottomed saucepan. Give it a gently shake so the sugar is in an even layer. Add water (do not stir).
Place pot over medium heat and cook until sugar is dissolved and the mixture is clear, about 3 minutes. Mixture may bubble a bit, that’s expected.
Continue cooking over medium heat, swirling the pan occasionally, but not stirring with a spoon or spatula. The mixture will caramelize and turn amber-colored in about 10 minutes. Keep a close eye on the mixture to make sure it doesn’t burn.
Add the butter pieces (be careful, the mixture will bubble). Whisk until melted.
Turn off the heat and slowly add the heavy cream in a steady stream while whisking the mixture. Whisk in the vanilla.
Let the caramel cool in the pan until it’s cool enough to taste. Add salt if desired. Transfer mixture to a jar or airtight container. Store in the refrigerator for 1 month. Recipe yields approximately 1 1/4 cups.
Notes
Do not stir caramel sauce when it's cooking. This can agitate the sugar and cause it to crystallize. Instead, gently swirl the pan occasionally to ensure it's cooking evenly and prevent burning.Use room temperature cream and butter. If these ingredients are too cold, it will cause the mixture to seize up.Freeze caramel in an airtight container for up to 3 months. Defrost in the refrigerator before reheating in the microwave or over low heat on the stovetop.