Caramel Sauce

1. Begin Caramel Base

Pour 0.5 cup of water into a heavy-bottomed 3-quart saucepan. Add 1 cup of sugar to the center of the saucepan. Use a clean spatula to gently moisten the sugar with the water, ensuring there are no dry spots.

2. Boil Mixture

Cover the saucepan and set it over medium-high heat, allowing the mixture to come to a boil, approximately 3 to 5 minutes. Uncover and let it cook until it begins to turn a faint golden color, about another 3 to 5 minutes.

3. Caramelize Sugar

Reduce the heat to medium-low. Continue cooking until the sugar reaches a medium amber color, about 1 to 2 minutes. Use an instant-read thermometer to ensure the temperature is between 350 to 360 degrees Fahrenheit.

4. Add Cream

Remove the saucepan from the heat and carefully whisk in 1 cup of cream. The mixture will bubble vigorously. Stir until the bubbling subsides.

5. Enhance Flavor

Stir in 0.5 teaspoon of vanilla extract and 0.125 teaspoon of salt to enhance the flavor.

6. Optional: Add Butter

For extra creaminess, stir in 2 tablespoons of butter (optional). Allow the caramel to cool before using. Store any leftover caramel in an airtight container.