Servings: 11/2 cups sauce / enough to fill 2 (8 oz.) jars
Ingredients
1cupgranulated sugar
1/4cupwater
3/4cupheavy cream
3 1/2Tablespoonsunsalted butter
1teaspoonsea salt or kosher salt
1/4teaspoonvanilla bean pasteoptional
Instructions
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any sugar crystals on the side of the pan.
Boil until the syrup is a deep amber color, 5-6 minutes, watching closely. Remove from heat and carefully whisk in heavy cream (the mixture will bubble). Stir in butter and salt, and vanilla bean paste if desired.
Transfer the caramel to 2 (8 oz.) jars or 1 large jar, and let cool uncovered.
This will keep in the refrigerator up to 2 weeks. Reheat before serving.