Caramel Sauce

  • 1 cup of sugar
  • ½ cup water
  • 6 Tbsp butter
  • 1/2 cup whipping cream
  1. Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. The large size is important to prevent accidental boiling over. The heat of molten sugar is much higher than boiling water and the burns more likely to be severe. 
  2. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. 
  3. When the sugar crystals have melted and the liquid sugar is dark amber or caramel in color, reduce the heat and add the butter to the pan. Whisk or stir until the butter has melted.
  4. Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. 
  5. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. (Remember to use pot holders when handling the jar filled with hot caramel sauce.) 
Store in the refrigerator for up to 2 weeks. Warm before serving.
Makes a little over one cup of sauce.