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1
Combine the sugar and water in a medium saucepan, stir with a spoon to combine, the mixture will be cloudy.
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2
Place the saucepan over medium heat and gradually the sugar will dissolve, probably within about 5 to 10 minutes. (You CAN stir the sugar, some people will tell you it will turn to rock candy. I have NEVER had that happen. If you are scared that it might, add about a teaspoon of lemon juice. That will guarantee the sugar does not crystallize.)
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3
Once the sugar is dissolved, turn the heat up to medium-high and let the sugar cook until the sugar starts to caramelize, 5 minutes or so depending on your heat and stove. If your heat is uneven you can stir the sugar, nothing bad will happen to it.
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4
Do not walk away from the sugar, it will go from caramelized to burnt in a quick second, so watch it closely!!!!
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5
When it is caramelized to your liking (figure just a shade darker than a copper penny) quickly take it off the heat (and turn the heat off) and dip the bottom of the pan in the ice bath to shock it and keep it from cooking further.
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6
Return it to the burner (with the heat off) and slowly add the cream. Keep your face and appendages out of the way, it's going to steam up and rise us as you add the cream. Don't freak out, it's going to look like a volcano erupting, just whisk it while you add in the cream.
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7
The caramel will probably harden up a bit, again don't freak out.
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8
Turn the heat on low, and whisk constantly. After about 10 minutes (more or less depending on how much it solidifies) the caramel will melt into the cream leaving you with a smooth velvety sauce. Then you can remove it from the heat and let it sit to thicken and enjoy whenever and however you like!
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9
Add-ins:
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10
Tablespoon of butter, whisked in just after you take it out of the ice bath.
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11
Bourbon!!!! (The men drank almost ALL the Tuthilltown). There was about a teaspoon left in the bottle, so I poured it in after the sauce finished coming together.
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12
Basically anything you want! It's a great way to experiment!
