Caramel Sauce

I'm so happy to finally have been successful at making caramel sauce. This was my 3rd or 4th attempt, and I was feeling hopeful since the directions were so specific. Using the candy thermometer really helped to know when the sugar and water mixture was cooked enough to add the rest of the ingredients. It took longer than the original recipe said it would, but it was well worth the wait.

The picture I've added shows both the caramel and the chocolate sauce that I've made before. Jonathan says that the caramel sauce wins, and I think I agree.

Caramel Sauce
A variation on this recipe by Ina Garten (The Barefoot Contessa)



1 1/2 cups sugar
1 1/4 cups heavy cream
1/2 teaspoon pure vanilla extract

Mix 1/3 cup water and the sugar in a medium heavy-bottomed saucepan. Cook, without stirring, over low heat for 5 to 10 minutes, until most of the sugar dissolves.

Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350°F on a candy thermometer), gently swirling the pan to stir the mixture. Be careful; the mixture is extremely hot! Watch the mixture constantly at the end, as it will go from caramel to burnt very quickly.

Turn down the heat to low. Stand back to avoid splattering and slowly add the cream and vanilla. The cream will bubble violently and the caramel will solidify; don't worry. Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. The mixture will be runny when you first take it off the heat, but it will thicken as it sits.