Prep Time: 25min Preheat Oven: 350°F Cook Time: 15-`18min
The Recipe:
1 cup white sugar
1/2 - 1 cup water
5 Tbsp unsalted butter
1/2 cup whipping cream
2 - 3 Tbsp whiskey (optional)
1 - 2 pinches of salt
Cooking Instructions:
Pour 1/2 cup of water and sugar into a sauce pan. Place pan over low to medium low heat. Walk away and let the sugar slowly melt and caramelize. (The water helps to control the speed at which the sugar melts, preventing it from melting too fast and burning.) Thus, it may take up to 10 minutes for the sugar water to boil. If the sugar begins to crystalize instead of melt, you can add a little more water until the sugar is completely melted.
Once it boils, keep an eye on it. Don't stir, just watch the color (you can tip the pan from side to side to see the color more clearly if needed). Once the color becomes a light to medium amber, turn off the heat and let the bubbles subside.
Add the butter, which will stop the sugar from burning, and stir until completely melted. Then, add the cream and stir until everything is combined. If needed, you may turn the heat back on low for a few seconds to help the sauce thicken a bit and come together. At this point, you can add your choice of flavor. I like to add a few splashes of whiskey to my caramel to give it an extra depth of flavor. If you are a fan of vanilla, you can also add about 1/2 - 1 teaspoon. Turn off the heat and leave the pan to cool for about an hour or until the sauce is room temperature and ready to use.
The result will be a silky smooth, shiny, and beautifully colored rich caramel with a welcoming warmth from the added alcohol. To enjoy, use in place of a recipe or drizzle over your favorite dessert. (Hint: it goes wonderfully with chocolate brownies/cookies.. The options are endless :)