Salted Caramel Sauce

1. Combine Sugar and Water

Combine the granulated sugar and water in a medium, heavy saucepan. Stir until the sugar is thoroughly moistened by the water.

2. Boil Mixture

Place the saucepan over medium-high heat and let the mixture boil without stirring. This step is crucial as it allows the sugar to caramelize, developing deep and complex flavors. Watch closely for a deep amber color with a caramel smell and tiny wisps of smoke, which typically takes about 9 to 12 minutes.

3. Add Cream Carefully

Once you see the deep amber color and smell the caramel, carefully remove the saucepan from the heat and slowly add a little bit of the cream. Be cautious, as the mixture will bubble up furiously.

4. Whisk in Remaining Cream

Return the saucepan to low heat and begin whisking in the remaining cream, adding it a little at a time.

5. Add Butter, Salt, and Vanilla

Add the unsalted butter, kosher salt, and pure vanilla extract, and continue to whisk until the mixture is smooth and fully combined, which should take about a minute.

6. Cool and Thicken

Remove the caramel sauce from the heat and let it cool in the pan. As it cools, the sauce will thicken to a perfect consistency. You can serve this velvety salted caramel drizzle warm or at room temperature, drizzling it over your favorite desserts.