Ingredients:
1 cup 200g granulated sugar
6 tablespoons 85g unsalted butter, cut into pieces
1/2 cup 120ml heavy cream
1 teaspoon vanilla extract optional
A pinch of salt optional, for salted caramel
Instructions:
1. Melt the Sugar: In a medium saucepan over medium heat, heat the sugar, stirring constantly with a wooden spoon or heatproof spatula. The sugar will clump and then melt into a thick amber-colored liquid. Be patient; this can take 5-7 minutes.
2. Add the Butter: Once the sugar is fully melted, add the butter pieces. Stir until the butter is fully incorporated. Be careful, as the mixture will bubble up vigorously.
3. Stir in the Cream: Slowly pour in the heavy cream while stirring. Again, the mixture will bubble up. Stir until fully combined.
4. Flavor and Finish: Remove from heat and stir in the vanilla extract and a pinch of salt if desired. Let the sauce cool for a few minutes.
5. Store: Transfer the caramel sauce to a glass jar or container and let it cool completely before sealing. It will thicken as it cools.
Tips:
If the sugar crystallizes while melting, reduce the heat slightly and keep stirring.
The sauce can be stored in the refrigerator for up to 2 weeks. Reheat gently before using.