Classic Homemade Caramel Sauce

1. Combine Water, Sugar, and Salt

Start by combining the water, sugar, and salt in a 3-quart stainless steel saucier over medium heat. If you have a vanilla pod from another project, add it now for an extra layer of flavor. Stir the mixture gently with a fork until it comes to a boil, which should take about 4 minutes.

2. Simmer the Syrup

Once the syrup starts boiling, stop stirring and let it simmer undisturbed. This step is crucial for achieving the right consistency and flavor. Allow it to simmer for about 6 minutes, or until the syrup takes on a honey-colored hue. If you notice any uneven caramelization, give the pan a gentle shake or swirl to even it out.

3. Develop the Color

As the syrup continues to cook, it will transition to a light to medium amber color. This transformation should take an additional minute. This is a pivotal moment in the process; the caramelization at this stage will develop the deep, rich flavor that makes caramel sauce so delicious.

4. Add Heavy Cream

At this point, promptly reduce the heat to medium-low and carefully pour in the heavy cream. Be prepared for some bubbling and foaming. Stir the mixture constantly with a heat-resistant spatula to knock back the foam. Continue stirring until the caramel reaches 225°F (107°C) on a digital thermometer, which should take about 3 minutes.

5. Cool and Store

Transfer the caramel sauce to a heat-resistant container and stir in the vanilla extract if you're using it. Allow the sauce to cool to room temperature. You’ll notice it will be runny while warm, but it will thicken as it cools and become a bit chewy when cold.