Caramel Sauce Recipe

How to make it

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• **Use a wooden spoon only-I haven't tried silicon but do not use metal
• In a medium sauce pan on med/low heat gently add the sugar and water. Try not to get any sugar on the side of the sauce pan.
• DO NOT STIR
• When the sugar melts, turn heat to medium/medium-high
• DO NOT STIR
• As I'm waiting on the sugar, I add the vanilla to the cream
• If you have to, gently swirl pan to get sugar off the sides
• Keep an eye on it when it starts to turn color and at this point you can swirl a bit more
• DO NOT STIR
• When the sugar turns a rich amber color, take it off of the heat
• While stirring the syrup with a wooden spoon, SLOWLY add the Cream and Vanilla-it will seize up but keep stirring until you the mixture is pretty smooth; be very careful because it will bubble furiously.
• Turn the burner back down to low and put the mixture back on the heat stirring continuously.
• It will continue to smooth out more by stirring while on the heat. When the sauce thickens a bit more, add the Tablespoon of Butter.
• Stir until the butter melts and it is bubbling gently.
• Take off heat and put in container.
• The mixture will continue to thicken as it cools.