Homemade Caramel Sauce

Servings: 30

Author:

Prep Time
5 minutes

Cook Time
15 minutes

Total Time
20 minutes

Dessert Sauce

American Gluten Free French English

Caramel

Instructions

1 Add the sugar and water to a heavy-bottomed saucepan; gently stir so that all
the sugar is moistened. Be careful not to let any sugar crystals stick to the
sides of the pan. If you see any crystals, use a pastry brush dipped in water to
dissolve them.
2 Place the pan over medium heat, and cook about three to four minutes, until the
sugar dissolves, turns clear and starts to bubble. (It will be cloudy at first,
but will turn into a clear, bubbling liquid.) Do not stir! Stirring can cause
the sugar to crystalize and give you grainy caramel.
3 Allow the sugar to bubble, swirling the saucepan occasionally. Brush down the
sides of the pan, as needed, to prevent crystallization.
4 Continue swirling and cooking about 10 to 12 minutes, until the mixture thickens
and turns a deep amber color like honey, keeping a watchful eye so the mixture
doesn’t burn. You do not want the color any darker than honey, or it will taste
burnt.
5 As soon as you see the correct color, remove the pan from the heat, and
carefully add the cream. Whisk until completely smooth. (The caramel will bubble
up rapidly, so be careful and continue to whisk.)
6 Whisk in the vanilla and salt.
7 Set aside to cool in the pan for 10 minutes.
8 Pour into a lidded glass jar, and allow to cool completely. (It will thicken as
it cools.)