1 1/2 cups sugar
1/3 cup water
1 1/4 cups heavy cream
1/2 teaspoon pure vanilla extract
1-2 teaspoons really good salt
2 tablespoons of butter
Directions (READ THEM!)
Mix the water and sugar in a medium heavy-bottomed saucepan.
Cook over medium low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir.
Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture.
Be careful – the mixture is super-duper hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly.
Turn off the heat. Stand back to avoid splattering and slowly add the cream. Don't worry - the cream will bubble violently and the caramel will solidify. Just keep stirring until it all comes together.
Add butter, vanilla, and salt
Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.
How to use
Dip an apple or pear in it
Drizzle over waffles, pancakes, oatmeal
Enjoy on ice cream
Pour over popcorn
Skip everything and just use a damn spoon