Homemade Caramel Sauce
Makes about 2 cups
Cook Time: 10 minutes Prep and Cool Time: 20 minutes
2 cups White Sugar
3/4 cup Water
8 tbl Butter, cut into 4-5 pieces
3/4 cup Heavy Cream
1. In a large heavy bottomed saucepan (at least 4-6 quarts) mix sugar and water.
2. Melt sugar on stove over a medium flame stirring constantly until sugar granules melt. While stirring take care not to splash sugar onto sides of pan, as this will burn before remaining sugar is cooked. If you do get sugar on the sides of the pan brush a little water over the sides of the pan with a pastry brush.
3. Once sugar granules are melted stop stirring. Continue to cook until a light amber color. (Sugar will be very hot)
4. Remove from heat and place on a heat proof pad. Very carefully whisk in butter a few pieces at a time. Sugar will bubble up considerably (hence why the large pot is needed).
5. After all the butter is mixed in add the heavy cream carefully as sugar will bubble up rapidly again. Stir until smooth. Transfer to a heat proof glass bowl and allow to cool for 1 hour at room temperature. (Sugar will still be around 200F after adding butter and cream)
Use for ice-cream topping or make into caramel frosting. Caramel will keep in refrigerator for up to 1 month. Reheat in microwave for 5-10 seconds as needed.