4.8
(94)
Your folders
Your folders
Export 2 ingredients for grocery delivery
Step 1
Add the sugar to a heavy bottomed saucepan, then shake it so it lies in an even, flat layer.
Step 2
Add the water to fully moisten the sugar.
Step 3
Place the pot over medium heat and cook until the sugar dissolves and turns clear, a few minutes.
Step 4
Raise the heat to medium high, and cook the caramel until it turns amber colored**, about 10 minutes.
Step 5
Turn the heat off and immediately add the heavy cream. It's okay if the caramel seizes up.
Step 6
Add the butter and stir everything together until the caramel smooths out. If it's still clumpy, turn the heat back on to medium, and gently stir for a few minutes until it's smooth. When finished cooking, add vanilla extract, if desired.
Step 7
Let the caramel sauce cool to room temperature, then transfer to a jar and refrigerate.
Step 8
The caramel can be stored in the refrigerator for 1 month, or in the freezer for 3 months.
Your folders
closetcooking.com
15
Your folders
athome.starbucks.com
Your folders
pamperedchef.com
5.0
(1)
Your folders
iambaker.net
5.0
(3)
10 minutes
Your folders
iambaker.net
Your folders
vietworldkitchen.com
5.0
(5)
Your folders
simplystacie.net
4.5
(29)
10 minutes
Your folders
epicurious.com
3.5
(21)
Your folders
spaceshipsandlaserbeams.com
5.0
(1)
15 minutes
Your folders
rachelcooks.com
4.3
(71)
10 minutes
Your folders
food.com
10 minutes
Your folders
recipetineats.com
5.0
(7)
10 minutes
Your folders
foodnetwork.com
4.4
(281)
10 minutes
Your folders
myrecipes.com
5.0
(2)
5 minutes
Your folders
ricardocuisine.com
5.0
(19)
15 minutes
Your folders
chefcuisto.com
8
Your folders
ihearteating.com
4.0
(4)
20 minutes
Your folders
emmaduckworthbakes.co.uk
15 minutes
Your folders
bbc.co.uk
5.0
(4)
10 minutes