Salted Caramel Sauce
Salted Caramel Sauce
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 6 tablespoons butter, cut into pieces, room temperature
- 1 tsp kosher salt
- 1 tsp vanilla
Combine sugar and water in a medium-sized saucepan (bigger than you think). Cook over medium heat, swirling occasionally, until the water has boiled out and the sugar is a nice amber color. Add butter and whisk vigorously until well-combined. Remove from heat and add cream and salt. Whisk to combine. Return to heat and let cook without stirring for about 45 seconds. Remove from heat and allow to cool for a few minutes; add vanilla. Store in a heat-safe container and tightly-covered container for up to a month.
