Homemade Caramel Sauce
A smooth and rich homemade caramel sauce. A tasty topping for ice cream and other desserts.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
heavy whipping cream
In a heavy 3-quart saucepan (do not use non-stick), stir together sugar, water, and corn syrup. Over medium heat, stir constantly until the sugar dissolves and the syrup is bubbling. Stop stirring completely and allow it to boil undisturbed until it turns to an amber color.
Immediately remove it from the heat and carefully pour in the cream. It will bubble furiously. Whisk in the cream until it is smooth. Add the butter and whisk until smooth. Add the vanilla and whisk to combine. Cool the caramel to room temperature. Store in a sealed container at room temperature for up to 3 days or refrigerated for up to 3 weeks.
To help crystals from forming on the side of the pan you can brush down the sides using a pastry brush that has been dipped in water. Be very careful to not disturb the syrup as it cooks. If any crystals do form then you can pour the sauce through a sieve into another container to cool.