Ingredients
- 1 1/2 cups sugar
- 1/3 cup water
- 1 1/4 cups heavy cream
- 1/2 teaspoon pure vanilla extract
Directions
Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful – the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. Don't worry - the cream will bubble violently and the caramel will solidify.
Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.
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By b2bcooking
Bolingbrook, IL
on January 14, 2012
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This caramel sauce was lovely. The only addition I made to it was to strain it at the end. There were large crystals left in the sauce. This was my first time making this sauce. I am waiting on the sauce to thicken now. I followed the recipe to a T. Thanks Ina!
By m_hammel
on January 09, 2012
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EASY!! EASY!!! EASY!!! And, More importantly ABSOLUTELY DELICIOUS!!!
By lesliestrash
on November 21, 2011
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I halved this recipe and used turbinado sugar and oh my is it delicious! I did not use a candy thermometer; I just removed from flame completely when i saw the first hint of smoke. I poured into a jar and cooled in an ice bath and an hour later i have a chilled caramel sauce the consistency of peanut butter. It does not taste burnt, although I think using the raw sugar has given it a sharper taste than something you'd find in a candy bar. I will keep playing with this recipe - perhaps use a maple flavoring next time.
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