Caramel Sauce

1 cup (200 g) granulated sugar

8 tablespoons (120 g) water

2 teaspoons (14 g) light corn syrup or honey

3/4 cup (180 g) heavy whipping cream

1 teaspoon (4.2 g) vanilla extract

 1/2 teaspoon (6 g) salt

Heat the cream in the microwave for about a minute. Set aside. 


Combine the sugar, water, and corn syrup in a saucepan over medium heat. Stir until sugar is dissolved and then stop stirring.
 You want the mixture to cook on its own. Stirring creates crystallization. If you notice sugar crystallizing on the sides of the pan, soak a pastry brush in warm water and run the brush along the sides of the pan where the sugar is building up. 


Once the mixture turns amber in color, remove the pan from the heat and slowly add the cream, while stirring the caramel.

Add the vanilla and salt, and stir to combine.
 Cool to room temperature before using. The caramel will thicken as it cools. Caramel can be refrigerated for up to two weeks in an airtight container.

*Jacquelyn Hedrick