Equipment
- kitchen scale
- measuring spoons
- sauce pan 3 quart or larger
- candy thermometer
- glass jars
Ingredients
- 17 ounce sugar
- 8 ounce water
- 1 tablespoon light corn syrup optional
- 1 1/4 teaspoon sea salt make sure the only ingredient is "sea salt"
- 16 ounce heavy cream
- 1 tablespoon vanilla extract
Instructions
- Put sugar, water, salt and corn syrup in a heavy bottomed medium to large sauce pan. Stir to combine.
- Heat over medium heat with out stirring until the caramel turns a deep amber color. Swirl the pan occasionally to ensure even caramelization.
- Lower the heat and carefully add the cream.
- Stir continuously until mixture has smoothed out.
- Insert a candy thermometer and continue cooking the caramel sauce until it reaches 225° F (107° C)
- Stir in the vanilla extract until fully combined.
- Pour caramel sauce into a heatproof container(s) (glass canning jars are excellent for this) to cool until just warm before using. Store remainder in the refrigerator, warm in the microwave before use.
Notes
This is a very large batch of caramel sauce, it will yield just over 20 ounces total. That is about 20 servings. Caramel sauce will keep for a very long time in the refrigerator and I love having it on hand to add to recipes or drizzle over just about anything (fruit, cakes, ice cream, various breakfast foods!)
A note on the optional corn syrup. Corn syrup interferes with the formation of crystals. This is a caramel sauce, intended to stay in a liquid state rather then setting up into a creamy chewy candy, so there is very little risk of crystals forming. But, if you'd like to take out just a little bit of insurance, feel free to add the corn syrup.