Caramel Sauce

Total Time:
30 min
Prep:
5 min
Cook:
25 min

Yield:
about 2 cups
Level:
Easy

Ingredients
  • 1 cup heavy cream
  • 2 tablespoons light corn syrup
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon kosher salt
  • 1 cup sugar
  • 1 vanilla bean, split lengthwise, seeds scraped out (or 2 teaspoons vanilla extract)
Directions
  • Combine the heavy cream, corn syrup, butter and salt in a saucepan. Bring to a simmer over medium heat, whisking; remove from the heat.

  • Sprinkle the sugar evenly in a large skillet. Cook over medium heat, undisturbed, until the sugar melts and starts caramelizing, about 5 minutes. Continue cooking, swirling the pan (but not stirring) until the caramel is dark amber, 10 to 15 more minutes.

  • Remove from the heat and add the warm cream mixture. Return to medium heat and bring to a simmer; cook, whisking, until smooth, about 7 minutes. Stir in the vanilla. Let cool slightly before serving. To store, let cool completely, then cover and refrigerate up to 2 weeks; reheat before serving.

  • Photograph by Levi Brown


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    Easy Caramel Sauce

    Recipe courtesy of Ree Drummond