caramel sauce

caramel can be a challenge to make, but with this flawless recipe you can make the easy, and quick caramel sauce, perfect for drizzle and decoration!

prep: 25 mins cool down: 10 mins overall: 35 mins

serving: 1 cup

if you're not looking for leftover sauce, i would highly reccomend halfing this recipe!

heat granulated sugar in a saucepan (do not use nonstick) over medium heat stir constantly with a wooden spoon or spatula
sugar will form clumps and eventually melt into a thick brown, amber-colored, liquid. (takes about 5-8 minutes)

be careful to not burn it!

1 cup granulated sugar

once sugar has completely melted, immediately stirn in the butter until melted.
whisk vigourously for about 2 minutes until completely combined (make sure butter doesn't seperate from the sugar)
slowly pour in heavy cream and whisk to combine.
allow caramel to boil for about a minute.
remove from heat and stir in the salt.
allow caramel to cool for about 5-10 mins before using, it will thicken as it cools

temperature should register about 220F (104C) when measured with candy/meat thermometer

be careful, caramel will begin to bubble rapidly when butter is added!

6 tbsps unsalted butter room temp, sliced into 6 peices