Creamy Caramel Sauce

1. 1

   In a large, deep, heavy-duty saucepan or Dutch oven, spread the sugar in an even layer.

2. 2

   Cook the sugar over low to medium heat, watching it carefully.

3. 3

   When it begins to liquefy and darken at the edges, use a heatproof spatula to very gently stir it to encourage even cooking.

4. 4

   Tilt the pan and stir gently until all of the sugar is melted and the caramel begins to smoke and turns a deep amber color.

5. 5

   Immediately remove from the heat and whisk in half of the cream, which will steam and bubble up furiously.

6. 6

   Carefully stir until the sugar is dissolved, then gradually whisk in the remaining cream and the salt and vanilla.

7. 7

   If there are any bits of hardened sugar, whisk the sauce over low heat until smooth.

8. 8

   Serve warm.

9. 9

   This sauce can be stored in the refrigerator for up to 2 weeks.

10. 10

    Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.

11. 11

    If the sauce is too thick, you can thin it by adding a small amount of milk or additional cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.