Caramel Sauce on Food52 | try this: Gradually stir in hot cream; it will bubble up. Return to hear so mixture boils energetically but not violently. Stir until smooth. Continue to cook, stirring occasionally, to about 225° F (or 228° F for a sauce that thickens like fudge when poured over ice cream). Remove the pan from the heat and stir in the vanilla.
Using the BEST technique that chefs use ("the dry method" vs. "the water method") to prevent crystallization. Luscious, velvety smooth (never grainy), buttery rich and deep amber, this caramel sauce is easy to prepare, much better than store bought and ready in 15 minutes! | diy dessert recipe