If you need the quintessential caramel sauce to top your ice cream sundae, look no further. This Dorie Greenspan concoction is perfect. Trust me. I’ve added vanilla, but otherwise it is pure Dorie genius. You can use this exquisite caramel in Pastry Wrapped Caramel Apples or Brookies with Caramel and Oreos or savor every delicious nuance over plain vanilla ice cream. There is no need for a candy thermometer, just some careful attention. In less than 30 minutes, you can have a cup of amazing caramel.
A couple hints:
Though the corn syrup will help prevent re-crystallization, try to avoid getting sugar granules on the sides of the pan.
Do not stir the caramel while bringing it up to temperature. You may swirl the liquid in the pan to avoid overheating one area of its contents.
Once the liquid turns amber, lower the heat immediately and add the cream. If you wait even a few extra seconds, your caramel could burn.
Liquid caramel is VERY hot. Do not taste till it cools a bit.
Caramel Sauce…adapted from Dorie Greenspan’s Around My French Table
1 teaspoon vanilla