Before you begin, make sure you have everything measured and ready to go.
Making this sauce is a very fast process that cannot wait while you are gathering ingredients or special tools.
Believe me I learned the hard way! You may want to wear oven mitts.
The caramelized sugar is hotter than boiling water.
- Heat the sugar on moderately high heat in a heavy-bottomed 2 or 3 quart saucepan.
- As the sugar begins to melt, stir vigorously with a whisk or wooden spoon.
As soon as the sugar comes to a boil, stop stirring.You can swirl the pan a bit if you want, from this point on.
*This recipe works best if you are using a thick-bottomed pan. If out find that you end up burning some of the sugar before the rest of it is melted, the next time you attempt it, add a half cup of water to the sugar at the beginning of the process.
This will help the sugar to cook more evenly, though it will take longer as the water will need to evaporate before the sugar will caramelize.
- As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.
- Once the butter has melted, take the pan off the heat.
Slowly add the cream and continue to whisk to blend.
- Whisk until the caramel sauce is smooth.
Let cool in the pan for a couple of minutes, then pour into a glass mason jar and continue to cool.
Can refrigerate for 2 weeks.
Warm it up before serving.