Caramel Sauce

1. 1

   Combine the heavy cream, corn syrup, butter and salt in a saucepan.

2. 2

   Bring to a simmer over medium heat, whisking; remove from the heat.

3. 3

   Sprinkle the sugar evenly in a large skillet.

4. 4

   Cook over medium heat, undisturbed, until the sugar melts and starts caramelizing, about 5 minutes.

5. 5

   Continue cooking, swirling the pan (but not stirring) until the caramel is dark amber, 10 to 15 more minutes.

6. 6

   Remove from the heat and add the warm cream mixture.

7. 7

   Return to medium heat and bring to a simmer; cook, whisking, until smooth, about 7 minutes.

8. 8

   Stir in the vanilla.

9. 9

   Let cool slightly before serving.

10. 10

    To store, let cool completely, then cover and refrigerate up to 2 weeks; reheat before serving.

11. 11

    Photograph by Levi Brown

* Per serving · 4 servings · Values may vary.

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