Caramel sauce is HARD to make, especially for a highly impatient person like me. Here is a sauce I just recently tried and some notes.
- 1/2 cup white (granulated) sugar
- 4 tablespoons water
- 1/2 cup heavy cream
- 3/4 tsp vanilla extract
- Add the sugar and water to a heavy bottomed saucepan and stir gently to combine
- Bring to a boil on medium-high heat without stirring for about 8-10 minutes
- Around the 7 minute mark, start WATCHING CAREFULLY for it to turn light brown
- As soon as the brown starts to deepen to an amber colour, take it off the heat
- SLOWLY add the cream and vanilla– it will bubble- don’t panic and dump in the rest of the cream when it does!
- Put it in a container to cool for 25 minutes
- The two hardest bits are knowing when to take it off the heat and adding the cream slowly. I think I’m just going to have to keep watching to know the right time– if you wait too long, it keeps cooking and it will burn even though it’s not on the heat.
- You have to be careful with the amount of vanilla depending on the flavour you want the sauce to have. Too much, especially in a lighter caramel, tastes like vanilla and a bit of alcohol (not a bad thing, if that’s the flavour you want).