Check out King Arthur’s guide to making caramel.
1 cup granulated sugar
¼ cup water
8 tablespoons butter cut into pieces
½ cup heavy cream
⅛ teaspoon salt
2 teaspoons bourbon (or Irish whiskey or vanilla extract)
Bring sugar and water to a boil in a medium sized heavy bottom sauce pan. Stir until the sugar is dissolved. Use a brush dipped in water to brush away any sugar on the side of the pan. Boil without stirring until the syrup turns amber.
Remove from heat and stir in the butter. Once the butter is dissolved, stir in the cream. Carefully stir in the salt and the whiskey. The sauce will thicken as it cools.
Serve warm or cool and store refrigerated in an airtight container for up to 1 month.
Use the caramel sauce to add sweetness and flavor to ice cream, cakes, or coffee.
Add 1 teaspoon to a coffee mug and microwave for 15 seconds then pour the coffee for a morning treat! Drizzle on top of a latte or stir into the espresso before topping your latte with foamy milk.
Pour over vanilla ice cream with a brownie on bottom.
Use this sauce when making chocolate chip ice cream sandwich cookies.
