Caramel Sauce

1. 1

   Combine cream and vanilla in measuring cup.

2. 2

   Set aside.

3. 3

   In a heavy, deep saucepan, combine sugar and corn syrup.

4. 4

   Cook over medium-high heat, stirring with a wooden spoon until sugar is uniformly moist.

5. 5

   Continue cooking, stirring occasionally, until mixture is color of strong tea, about 6 minutes.

6. 6

   Take care, as it quickly starts to burn.

7. 7

   Immediately remove pot from heat and whisk in butter; mixture will sputter.

8. 8

   As soon as butter melts completely, pour in reserved cream.

9. 9

   Whisk until congealed sugar has dissolved.

10. 10

    Cook, over low heat, until sauce looks creamy and smooth, stirring constantly around edges and bottom, 1 to 2 minutes.

11. 11

    Pour hot sauce carefully into heatproof container.

12. 12

    It will thicken as it cools.

13. 13

    Sauce will keep up to a week, tightly covered.

14. 14

    Warm before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.