Michael Smith's Caramel Sauce
- serves 0
Note: Be sure to add the cream very slowly, or the sauce will boil over.
½ cup water
1 cup sugar
1 cup 35% whipping cream
1 Tbsp vanilla
1. Pour the water into a saucepan then pour the sugar in a pile in the middle of the water. Turn the heat to medium-high heat and begin cooking without stirring. The sugar will dissolve in the water and begin to boil. The water will evaporate, leaving behind a pure sugar syrup that will then begin to rise in temperature, past the boiling point of water, and into the flavour zone.
2. When the sugar begins to lightly brown here and there, gently swirl the pan until all of the sugar is a deep golden brown. Carefully pour in the cream and vanilla and whisk until smooth. Cool until thickened or serve hot!