Caramel Sauce

Ingredients

• Medium saucepan
• Pastry brush
• Wooden spoon or heat-proof rubber spatula
• Oven mitts
• 1 1/2 cups granulated sugar
• 1/2 cup water
• 1 cup heavy cream

Steps

1. 1. Whisk the sugar and water together in the medium saucepan until no sugar clumps remain. Over medium heat, cook for 2 to 3 minutes until the sugar is dissolved and the water looks clear. Increase to medium-high and use the pastry brush, dipped in water, to brush down the saucepan side so sugar cannot stick there and form crystals. Keep the cream in a spouted measuring cup beside the stovetop, within reach.
2. 2. Continue cooking over medium-high heat without stirring the caramel anymore. After about 15 minutes, the bubbles will grow bigger and slower just before the caramel starts changing colour.
3. 3. Take the pan off the heat as soon as the caramel becomes medium tan. The bubbles will subside a little, making the colour easier to check. Watch closely; when it turns dark tan, slowly pour in a couple of tablespoons of cream. Stand back a little and take care, as the cream makes the hot caramel bubble up. Stir it in with the heat-proof spatula. When the sputtering stops, stir in more cream. Keep pouring in the remaining cream, stopping again whenever it sputters.
4. 4. Allow the caramel sauce to reach room temperature. Refrigerate in a covered container for up to 3 weeks. If hard caramel remains stuck to the pan, fill the pan with water and bring to a boil. Let the pan cool before cleaning it.