Caramel Sauce

1. 1

   In a heavy 4-quart or larger saucepan, preferably nonstick, stir together the sugar, corn syrup, and water until the sugar is completely moistened.

2. 2

   Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling, about 5 minute.

3. 3

   Stop stirring and allow it to boil undisturbed until it turns a deep amber .

4. 4

   Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel.

5. 5

   It will bubble up furiously.

6. 6

   Using a high-temperature, heat-resistant rubber spatula, or a wooden spoon, stir the mixture until smooth, scraping up the thicker part that settles on the bottom.

7. 7

   If any lumps develop, return the pan to the heat and stir until they dissolve.

8. 8

   Stir in the butter.

9. 9

   The mixture will be streaky but will become uniform after cooking slightly and stirring.

10. 10

    Allow to cool for 3 minutes and then gently stir in the vanilla extract.

* Per serving · 4 servings · Values may vary.

No additional tips available.