Caramel Sauce

I absolutely LOVE this caramel sauce! It’s the perfect consistency to keep in the fridge and take big spoonfuls out of the snack on…or dip your apples in…. and if you warm it up for just a few seconds it’s a great ice cream topper! We even poured it on top of our pecan pie this past Thanksgiving and it was wonderful!

Ingredients

• 1 Cup of Sugar
• 1/4 Cup of Water
• 2/3 Cup of Heavy Cream
• 3 TBL of Unsalted Butter
• 1 tsp of Vanilla

Instructions

• Get a saucepan that seems way bigger than necessary. (At some point the caramel will bubble up and you will be thankful you used a bigger sauce pan. I use a 2.5 QT saucepan)
• Combine sugar and water over medium heat.
• Stir until it begins to bubble.
• Once it is bubbling, STOP STIRRING. (Seriously, STOP. The water will evaporate and your sugar will crystallize if you keep stirring.)
• Turn the heat up to medium-high and DO NOT walk away.
• Just stare at it longingly until it starts changing color.
• Once it turns a lovely amber-caramel color PULL IT OFF THE HEAT.
• Immediately pour in the heavy cream. Caution: This is where it will steam and bubble up very aggressively, so don’t hold your hand over it.
• Get a whisk and start whisking until it is smooth.
• Add in the butter and vanilla and keep whisking.
• Once it is all smooth, time to pour yourself a glass and enjoy! …or just drizzle it on your ice cream, brownie, pie, cake, cinnamon rolls, waffles….you get the point…pour it on everything!