[ Caramel Sauce ]

I haven't tried this yet.

Ingredients

• 1 cup (200g) granulated sugar

• 1/4 cup + 2 Tbsp (85ml) water

• 1/4 cup (56g) salted butter, diced into 1 Tbsp pieces

• 1/2 cup (120ml) heavy cream

• 1/2 tsp fine sea salt, or more to taste

Instructions

1. In a heavy-bottomed 2 - 3 quart saucepan (something that isn't dark on bottom so you can see the shade of caramel), heat sugar, salt and water over medium-high heat whisking constantly to dissolve sugar. 
2. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally* (this will take time, so be patient. See photos below for the stages to watch for). 
3. It will first bubble vigorously and steam and it will be a clear shade, then bubbling will continue but the bubbles will become smaller and slower and it will slowly tint yellowish, then orangish, then a deep reddish orange and that is what you are looking for. 4. Carefully pour in cream and immediately whisk with a long handled whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Caramel sauce will be thicker once cooled to room temperature and much thicker once chilled.

Notes

*Note that if you are using a gas stove top I've found certain areas tend to cook faster on the gas stovetop, so if you start to see a darker area on the side you can give it a brisk whisking. Also using a wet pasty brush to wet down the dried sugar on the sides helps.

Servings: 10

Ready in: 25

• * Gather all of your ingredients and have them nearby ready to add to the mixture as needed. 
• Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. 
• 
  
  Pour caramel into a glass jar to cool. Once cool, store in an airtight container in refrigerator.