Directions

1. 1. Note: Make sure everything is ready before you begin; the cream and sugar should be right beside the stove top. The sugar will burn if you don’t work quickly. Also, be careful of the heat of the caramel, melted sugar is a lot hotter than boiling water. You should use a thick bottomed pot (or tall cast iron skillet) to melt the sugar in.
2. 2. Heat the sugar on moderately high heat (6 on a scale of 10) in a high-walled two quart or three quart pot. As the sugar begins to melt, stir vigorously with a fork, whisk or wooden spoon.
3. 3. When all of the sugar has melted and turns a light brown color, add the butter to the pan. Whisk to combine. When the butter is melted and incorporated, remove the pot from the heat.
4. 4. Slowly add the cream to the pan while continuing to whisk. When you add the butter and the cream, the mixture will foam up which is why you should be using a high-walled pot.
5. 5. Continue to whisk until the caramel sauce is smooth. Let it cool in the pot for a few minutes and then pour it into a closable container; a mason jar works well.
6. 6. Store covered in the refrigerator for up to two weeks.