Easy Caramel Sauce

Instructions

In a high-sided medium saucepan, heat the sugar and water over medium heat to dissolve the sugar. Now, resist the urge to stir! It can cause the sugar to crystallize.

Continue cooking the mixture until it turns a deep amber color and registers 340° to 350°F on a candy thermometer, about 10 minutes. This can happen suddenly, so keep an eagle eye on the stove.

Immediately remove the saucepan from the heat and slowly whisk in the warmed heavy cream. The caramel will bubble and hiss, so be careful. Continue whisking until smooth and luscious.

Stir in the butter, vanilla extract, and a pinch of salt until combined.

Cool the sauce for a few minutes before pouring it into a glass jar. It will continue to thicken as it cools.

Dessert