This caramel is so good that the only way to describe it is “oh my gosh”…
To make a more runny sauce to drizzle over ice cream, etc. – see *note in the ingredients list and instructions.
- 1 cup (225 g) regular sugar
- 1/4 cup (65 ml) water
- 1/3 cup (85 ml) heavy cream (*use 1 cup + 1 tablespoon/250 ml instead for a runnier sauce)
- 1 teaspoon vanilla extract
- 5 tablespoons (70 g) unsalted butter
Put the sugar and water in a saucepan and place on a medium heat. Stir gently until the sugar has dissolved.
Increase the heat to high and bring to the boil without stirring. Allow to bubble away until the mixture turns to a rich amber colored caramel, then take the pan off the heat.
Pour in the cream, but use caution when adding the cream to the pan as the mixture will bubble up. (*For a runnier sauce, use 1 cup + 1 tablespoon / 250 ml heavy cream instead of 1/3 cup/85 ml.)
Add the vanilla, followed by the butter. Put the pan back on the heat and stir until the butter has melted and the mixture no longer bubbles up.
Leave to cool slightly before transferring to a jar.
Super delicious for cupcakes, 100% yumminess.