In a saucepan, stir the sugar and warm water together until dissolved, keeping the sides of the pan as clean as possible.
Bring the sugar and water mixture to a boil and stir once more. At this point, do not stir it again.
Keep a clean pastry brush handy with some water. As the mixture boils, keep the sides of the pan clean by dipping the brush tip into the water and running the brush along the sides of the pan allowing water to drip, preventing sugar crystals from forming at the syrup’s surface.
The sugar will start to caramelize. Once it begins to color, the change is rapid. Do not leave the pan unattended or it may burn.
Gently swirl the pan, without stirring, until the desired color of the caramel is reached.
When the caramelization is where you want it, reduce the heat and begin adding the cream a little at a time while the caramel is still simmering. Stir the cream and caramel together slowly to avoid foaming.
Serve warm or cool. Cover tightly before refrigerating.
There’s nothing like warm caramel sauce in the fall. It’s good with fresh apples as well as ice cream. This sauce stores well in the refrigerator and can be easily reheated in the microwave.
Make this a vegan sauce by using coconut cream instead of heavy cream.
For salted caramel, add ½ teaspoon of kosher salt at the end of cooking.
1cupLulubelle’s™ Creamery heavy cream