I wanted some caramel sauce with the banana nut loaf I made last month. I picked up my keys, headed towards the door, thinking I would run to the store and buy it there, when I remembered, “Oh, I can do this myself!”. Caramel sauce is so easy to make. Here is the recipe:

190 grams (1 cup) sugar
60 ml (1/4 cup) water
8 tablespoons unsalted butter, cut into pieces
120 ml (1/2 cup) heavy cream
2 teaspoons vanilla

1 tsp sea salt

Place sugar in a small sauce pan and then pour the water evenly over the top. Set the stove to medium-high heat. Stir the mixture occasionally until sugar has dissolved. Cover pan, turn heat to high, and boil for 2 minutes. Remove lid and continue to boil, stirring occasionally, until syrup turns brown around the edges of the pan. Grab the handle, stir and swirl syrup occasionally until it turns a deep amber and begins to smoke.

Remove pan from heat and add butter. Gently whisk, until all butter is mixed in. Allow to cool for a moment and then slowly stir in the cream. If the cream is cold it could boil over.

If sauce become lumpy, set pan over low heat and stir until smooth then turn off heat again. Finally add the vanilla and sea salt.

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