The process begins by adding sugar, water and a touch of salt to a saucepan. Once the mixture begins boiling, watch it carefully but do not stir. I used a non-stick saucepan and it made the process a lot easier.
As the sugar mixture boils, it will get very thick. Then you’ll start seeing come color in your clear sugar. First some blond shades and then a richer medium brown. Once it begins to show some real color, begin stirring until the sugar is evenly medium brown and remove from the heat.
Now you’ll want to be careful as you add the cream, because it’s cold cream meeting molten sugar. Slowly add the cream and whisk vigorously so that the sugar doesn’t form a ball as it hits the cream. Whisk until fully mixed and then just let it simmer for 5-10 minutes.
The caramel is thinner than you would expect for a caramel sauce, but as it cools it thickens up nicely. If you’re using the sauce for something hot, it won’t stay as thick however.
This sauce would be great on top of ice cream, as a dip for apple slices, or with some bread pudding.
3/4 cup sugar
1/4 cup water
1/4 teaspoon kosher salt
Pinch of cream of tartar (don’t sweat it, if you don’t have any on hand. I doubt a pinch of anything will change the consistency)
1 cup heavy cream
1. Combine 3/4 cup sugar, 1/4 cup water, salt and cream of tartar in a small saucepan. DO NOT STIR.
2. Bring to a boil. Once the sugar begins to brown, stir until evenly medium brown.
3. Then carefully add 1 cup of cream and simmer for 5-10 minutes.
4. Remove from pan into a heat-safe bowl and let cool before refrigerating.