The Best Homemade Caramel Sauce

The Best Homemade Caramel Sauce is a dessert recipe built around granulated sugar, water and light corn syrup. Plan on 2 cups caramel sauce and about 15 minutes.

• Yield 2 cups caramel sauce
• Ready in 15 minutes

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 2 tablespoons light corn syrup
• 1/2 cup heavy cream
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt

Instructions

1. In a heavy-bottomed medium saucepan, combine the sugar, water, and corn syrup. Stir to combine carefully so it doesn't splash up the sides of the pan.
2. Bring the mixture to a simmer over medium heat. During this step, use a pastry brush dipped in water to brush any sugar crystals off the side of the pan, if needed.
3. Increase the heat to just above medium and boil for 7 to 8 minutes until the mixture turns a dark golden amber color. The color of the mixture matters more than the exact time. It can go from golden to burned quickly, so keep a close eye on it. A candy thermometer will register anywhere from 350 to 370 degrees F.
4. Immediately remove the pan from the heat. Add the cream, butter, vanilla and salt (do so carefully as the mixture will bubble and steam).
5. Stir slowly until the ingredients are well combined and the sauce is smooth. If you feel any hard sugar crystals on the bottom or sides of the pan, don't aggressively scrape them up - just leave them be and stir around them.
6. Pour the sauce into a jar or other container. Let cool until room temperature. Refrigerate for up to several weeks and reheat on low heat to warm for serving, if desired.

Let the center settle before you cut it, or the slices will slump.