Caramel Sauce

Caramel Sauce 

Adapted slightly from The Joy of Cooking via Yummy Supper


*1 cup sugar

*1/4 cup water

*8 tablespoons unsalted butter, cut into pieces

*1/2 cup heavy cream

*2 teaspoons vanilla

*pinch of salt 



*Place sugar in a small heavy sauce pan. Pour water evenly over the top. Turn stove top to medium-high heat. Hold sauce pan by the handle and swirl occasionally until sugar has dissolved. (Avoid letting sugar burn until completely dissolved.) 

*Cover pan, turn heat to high, and boil for 2 minutes. Remove lid and continue to boil until syrup turns brown around the edges of the pan. Again grab the handle and swirl syrup occasionally until it turns a deep amber and begins to smoke.
*Remove pan from heat. Add butter. Gently whisk, until all butter is mixed in.
*Stir in cream. (If sauce become lumpy, set pan over low heat and stir until smooth then turn off heat again.)
*Stir in vanilla and salt.

*If a thin consistency is desired, serve immedeatly; caramel can also be stored in the refrigerator and heated up for 10 to 20 seconds in the microwave.