Easy Caramel Sauce Recipe

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Contrary to popular belief, there's nothing difficult about making a deliciously pure and simple caramel sauce.

1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weightDirectionsIn a 3-quart stainless steel saucier, combine water, sugar, and salt over medium heat. If you like, add an empty vanilla pod, too. Stir with a fork until syrup comes to a boil, about 4 minutes, then simmer without stirring until syrup is honey-colored, roughly 6 minutes, shaking and swirling as needed to ensure even caramelization.

Continue cooking until syrup is light to medium amber, a minute more. Immediately add cream and reduce heat to medium-low.Stirring constantly with a heat-resistant spatula to knock back the foam, simmer until caramel registers 225°F on a digital thermometer, about 3 minutes. Transfer to a heat-resistant container, stir in vanilla extract , and cool to room temperature. Caramel will be runny while warm, but thicken as it cools, turning just a little chewy when cold.

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