Caramel Sauce

Ingredients

• 100g white sugar
• 100g brown sugar
• 150g heavy cream
• 30g unsalted butter, cubed
• 1t vanilla extract
• 2t salt (or to taste)

Instructions

1. 1Prep: Measure all your ingredients. Cut the butter into small cubes and set it aside. In a small saucepan over low heat, gently warm the heavy cream. Do not let it boil, just get it hot enough so that it will not seize up the caramel.
2. 2Melt the Sugars: In a heavy-bottomed saucepan or pot, combine the white sugar and brown sugar. Set the pot over medium heat. You can either let the sugar melt without stirring (the "dry" method) or stir it with a whisk or wooden spoon (the "wet" method, which is more forgiving for beginners).
3. 3Form the Caramel: As the sugars melt, they will turn into a bubbling, clear liquid. Keep a close eye on the color. Once it turns a rich, amber color—about the color of an old penny—it's ready. This should take about 8-10 minutes.
4. 4Add Butter and Cream: Immediately remove the pot from the heat. Carefully whisk in the cubed butter until it has fully melted and the mixture is homogenous. The mixture will bubble and steam, which is normal.
5. 5Finish the Sauce: Slowly and carefully pour in the warmed heavy cream while whisking constantly. The caramel will bubble up and thicken. Continue to whisk until everything is smooth. Finally, stir in the vanilla extract and salt until fully combined.
6. 6Pour the caramel into a jar and let it cool completely before using. It will thicken considerably as it cools.