Ingredients:

• 1 cup granulated sugar
• 1/4 cup water
• 6 tablespoons unsalted butter, cut into pieces
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt (optional, for salted caramel)
  

Instructions:

1. Prepare the Caramel Base:
   • In a 3-quart heavy-bottomed saucepan, combine the sugar and water.
   • Stir lightly to ensure the mixture forms an even layer.
2. Cook the Sugar:
   • Place the saucepan over medium heat.
   • Cook the mixture, stirring occasionally, until the sugar dissolves and the liquid turns clear (about 3-4 minutes).
   • Once it starts bubbling, avoid stirring. Instead, swirl the pan gently and brush down any sugar crystals from the sides.
3. Watch for the Amber Color:
   • As the sugar clumps, continue swirling the pan.
   • Cook until the mixture turns a deep amber color, similar to honey (around 8-12 minutes).
   • Keep a close eye on it to prevent burning.
4. Add the Butter:
   • Carefully drop in the butter and whisk constantly until fully melted.
   • Be cautious, as the caramel will bubble up rapidly.
5. Incorporate the Cream:
   • Remove the pan from heat.
   • Slowly pour in the cream, whisking continuously until fully mixed in.
6. Flavor and Cool:
   • Stir in the vanilla and a pinch of salt (if using).
   • Let the caramel cool in the pan for about 10 minutes.
7. Store:
   • Once cooled slightly, transfer the caramel into a glass jar with a lid.
   • Allow it to cool completely. The sauce will thicken as it cools.

Storage:
Keep the caramel sauce in the fridge for up to 3 weeks, or freeze for up to 2 months. If refrigerated, the caramel will solidify, so reheat it in the microwave to return it to your desired consistency.

Nutrition

Calories: 180kcal | Carbohydrates: 20g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 6mg | Potassium: 9mg | Sugar: 20g | Vitamin A: 385IU | Calcium: 10mg