Caramel Sauce

Recipe by UnknownChef86
READY IN: 25mins
YIELD: 1 cup




  • In a heavy 4-quart or larger saucepan, preferably nonstick, stir together the sugar, corn syrup, and water until the sugar is completely moistened.
  • Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling, about 5 minute.
  • Stop stirring and allow it to boil undisturbed until it turns a deep amber .
  • Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel.
  • It will bubble up furiously.
  • Using a high-temperature, heat-resistant rubber spatula, or a wooden spoon, stir the mixture until smooth, scraping up the thicker part that settles on the bottom.
  • If any lumps develop, return the pan to the heat and stir until they dissolve.
  • Stir in the butter.
  • The mixture will be streaky but will become uniform after cooking slightly and stirring.
  • Allow to cool for 3 minutes and then gently stir in the vanilla extract.