1 cup sugar
½ cup water
6 TBSP butter
1/2 cup heavy whipping cream or half and half
Prepare all ingredients first- the cream and the butter next to the pan, ready to put in. If you don't work fast, the sugar will burn.
Heat sugar and water on moderately high heat in a 2-quart or 3-quart saucepan (a heavy bottom pan works best). As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring.
As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color, about 20 minutes), immediately add the butter to the pan. Whisk until the butter has melted. Use caution as the sugar will be hotter than boiling water (use oven mitts for added safety).
Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream or half and half to the pan and continue to whisk. Note than when you add the butter and the cream, the mixture will foam up.
Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and allow to cool. Store in the refrigerator for up to 2 weeks. Warm before serving. Makes a little over one cup of sauce.
Recipe courtesy of www.elise.com