A rich and buttery tasting Caramel Sauce recipe. This caramel sauce is delicious on ice cream, cheesecake, or for dipping apples in!
Add water, sugar, and salt, and vanilla bean, if using, to a medium saucepan and heat over medium to medium-high heat, stirring well to dissolve the sugar.
Let the mixture simmer for 10-15 minutes, watching it to make sure it doesn't boil too hard, or burn. You are watching for the mixture to turn golden brown. Darker brown yields a more robust flavor. Be patient, it takes several minutes!
As soon as the mixture turns golden brown, stir in the heavy cream and vanilla, using a long handled wood spoon or heat resistant spatula. Be careful as the mixture will bubble and foam up rapidly. You need to keep stirring!
Keep cooking mixture until the candy thermometer reads 225 degrees (F). The hotter you cook it, the firmer it will end up.
To cool mixture quicker, pour into a bowl and set in a bigger bowl filled with ice water and stir to cool. Make sure the water isn't too deep. You don't want water in your lovely caramel sauce!
Serve over your favorite treats!
Slightly Adapted from Serious Eats -
Easy Caramel Sauce Recipe