This caramel sauce recipe is simply to die for! Soft and silky, it's perfect for topping all kinds of desserts from ice cream to apple pie. It stays soft, is easy to make and you can even make it ahead of time.
In a medium, heavy-bottom saucepan set over medium-high heat, combine the sugar, water, and corn syrup; stir to combine.
1 cup granulated sugar, 1 teaspoon corn syrup, ¼ cup cold water
Cook, without stirring, until mixture turns a golden, straw-color, about 6-8 minutes.
Reduce the heat to low and cook, swirling the pan occasionally (but not stirring) for 2-5 minutes. The caramel is done when an instant-read thermometer registers 360°F and the mixture is a light amber color.
Remove the mixture from the heat. Quickly, and very carefully, whisk in the butter. Again, carefully and quickly, add the cream and salt, and continue whisking until the sauce is smooth.
3 tablespoons unsalted butter, ¾ cup heavy cream, ¼ teaspoon kosher salt
Cover the sauce loosely with a paper towel to absorb steam and to avoid forming a crust while it cools. Allow the sauce to cool completely before storing.
NOTE: If wanting a Salted-Caramel Sauce, use the sauce as-is, and sprinkle with desired amount of flake or fine sea salt or kosher salt.
Stir the sauce as little as possible so that you get a smooth consistency.
The caramel is done when an instant-read thermometer registers 360°F and the mixture is a light amber color.
When cooling the sauce, cover it with a paper towel so it doesn't form a crust.
Make ahead of time for an easy way to elevate your desserts.
Storage: Store caramel sauce in an airtight container in the refrigerator for up to 2 weeks. When ready to use, microwave at 50% until warm. Stir and serve.