Instructions: Place the sugar in a small, heavy saucepan and cook over medium heat, stirring until the sugar dissolves, then cook without stirring until it is a deep reddish brown, 10 to 15 minutes. Pour in 1 cup of water and stand back to avoid the steam and splatter. Wait 1 minute, then add the remaining 1 cup of water and boil, stirring occasionally, until any hardened caramel has melted, 5 to 8 minutes.

Add the butter and boil until the mixture reaches 245 degrees on a candy thermometer, about 15 minutes; the coating on a spoon dipped into the mixture and then in cold water will have a gummy consistency. Stir in the cream and vanilla and simmer until it reaches the desired consistency; it should flow smoothly almost in a continuous drip off the spoon. This should take 2 to 5 minutes.

Let cool, then refrigerate until use. This sauce has a tendency to separate and granulate when cold, so it should be warmed up and stirred well before using.

This recipe yields 2 cups.

Yield: 2 cups

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.