Caramel Sauce

Note: You’ll need a candy thermometer for this recipe.

In a medium-large sauce pan add sugar, corn syrup and water. Heat over medium-high heat until caramel becomes a medium brown caramel color. DO NOT STIR THE SUGAR MIXTURE. If needed you can swirl the pan lightly or move the pan on the burner to heat the areas that aren’t as hot.

In a small pan add heavy cream, butter and sea salt. Heat over medium heat until butter melts.

Once sugar mixture becomes medium brown in color, add the hot cream mixture while stirring. The caramel mixture will bubble up. Continue to stir until mixture reaches 225 F on a candy thermometer. This will take about 3-5 minutes. Remove from heat, add vanilla and stir well!

Allow caramel sauce to cool for 5 minutes and then pour into a heatproof storage container until ready to use. Store in the refrigerator. Heat up desired amount on stovetop when ready to use.