Vanilla Caramel Sauce


     Caramel sauce are very simple to make. Instead of cream you can also use fruit juices, liqueur or wine. Often a small amount of butter is added for flavor.

     I make this vanilla caramel sauce to pour over my Macadamia nut blondies and, 
the combination was decadent!
                 
                        

Ingredients:

 1 cup granulated sugar
1/4 cup water

 2 tablespoon unsalted butter
3/4 cup heavy cream
2 teaspoon vanilla extract 
pinch of salt

 a wooden spoon to stir the caramel
In a medium pot over medium heat add 1/4 cup of water and pour 1 cup of sugar in the center.

 Mix the sugar until dissolved, stop stirring. Brush the sides of the pot with a wet pastry brush to prevent the sugar from crystalizing. Continue to cook until the sugar turns a light golden brown color. Remove the pan from the heat and carefully add the butter stirring constantly. Stir in the cream.

 As you stir in the cream, the caramel will boil vigorously so be extremely careful. Add the salt and vanilla and mix well.

Let the caramel sauce cool for about 10 minutes before pouring into sterilized jars.

 Note:

 Be extremely careful when working with caramel. Caramel can cause severe burns. Do not touch the caramelized sugar until the sugar has cooled completely.

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