In a medium saucepan, heat 1 cup sugar over medium-high heat until melted and brown at edges, 3 minutes. With a heat-resistant spatula, pull melted sugar toward center until all sugar is melted and caramel is deep amber in color, 3 minutes more.
Immediately whisk in 6 Tbs. cold unsalted butter, cubed, 1/2 tsp. coarse salt, and 1/2 tsp. pure vanilla extract.
Whisk in 1/2 cup heavy cream.
Pour into a heatproof container and let cool. (To store, refrigerate, up to 3 weeks.)
Originally Submitted
6/26/2010
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