Classic Caramel Sauce

Instructions

1. 1

   In a medium saucepan, combine 1 cup of granulated sugar and 1/4 cup of water. Stir gently to combine.

2. 2

   Place the saucepan over medium heat and cook without stirring until the sugar dissolves and the mixture turns a deep amber color. This should take about 10-12 minutes. Watch closely to prevent burning.

3. 3

   Remove the saucepan from the heat and carefully whisk in 1/2 cup of heavy cream. The mixture will bubble vigorously, so be cautious.

4. 4

   Stir in 2 tablespoons of unsalted butter until fully melted and incorporated.

5. 5

   Add 1 teaspoon of vanilla extract and 1/4 teaspoon of salt, stirring until smooth.

6. 6

   Allow the caramel sauce to cool slightly before transferring it to a jar or container. It will thicken as it cools.

7. 7

   Store in the refrigerator for up to two weeks. Reheat gently before serving if needed.