- 1 cup sugar of choice (try palm sugar)
- 1/4 cup water
- 8 tablespoons unsalted butter, cut into pieces or butter of choice
- 1/2 cup heavy cream or (coconut creme if milk isn't tollerated)
- 2 teaspoons GF vanilla
- pinch of sea salt (I added a few more pinches, because I like my caramel salted)
- Place sugar in a small heavy sauce pan. Pour water evenly over the top.
- Turn stove top to medium-high heat. Hold sauce pan by the handle and swirl occasionally until sugar has dissolved. (watch carefully it must be completely dissolved.)
- Cover pan, turn heat to high, and boil for 2 minutes.
- Remove lid and continue to boil until syrup turns brown around the edges of the pan. Again grab the handle and swirl syrup occasionally until it turns a deep amber and begins to smoke.
- Remove pan from heat. Add butter. Gently whisk, until all butter is mixed in.
- Stir in cream.
- If sauce become lumpy, set pan over low heat and stir until smooth then turn off heat again.
- Stir in vanilla and salt.
Pour warm caramel over ice cream or slices of fresh pear or pumpkin pie. Maybe even eat a spoonful just because you made it.
Source: Adapted from The Joy of Cooking by Irma Rombauer, Marion Rombauer Becker and Ethan Becker/ Yummy Supper/Olinda Paul