This recipe appears in:Sauced: Caramel Sauce
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
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- 1 cup sugar
- 1 tablespoon corn syrup
- 1/4 cup water
- 1/2 cup heavy cream, warmed
- 2 tablespoons unsalted butter, softened
- 1 teaspoon pure vanilla extract
- Kosher salt
In a medium saucepan over medium heat, whisk together sugar, corn syrup, and water until sugar is completely dissolved. Stop whisking and allow sugar to boil until it turns a dark amber color.
Remove from heat and slowly stir in heavy cream. Stir in butter. Let cool for 3 minutes, then stir in vanilla. Season to taste with salt. Use immediately or transfer to an airtight container and store in refrigerator for up to a month, reheating before use.