Caramel Sauce is a traditional American recipe for a classic sauce of sugar and cream cooked until it thickens and caramelizes and which can be served hot over pies and steamed puddings or cold over ice cream. The full recipe is presented here and I hope you enjoy this classic American version of: Caramel Sauce.
Combine the sugar and water in a heavy-based saucepan over low heat. Cover and cook gently for about 5 minutes, or until the sugar dissolves.
At this point increase the heat to medium-high then take off the lid and cook, stirring frequently until the sugar caramelizes to a nice golden brown colour (about 6 minutes).
Take off the heat and carefully and very slowly mix in the cream and vanilla (use a long-handled spoon to stir in case of splashes). Return the pan to a heat, bring to a simmer and continue cooking until the caramel dissolves and blends smoothly into the cream (about 2 minutes).
By these time the sauce should be smooth and slightly thickened. It can be served warm over pies and steamed puddings or it can be cooled to serve over ice cream or cold desserts.
