Caramel sauce doesn’t need water, just attentiveness. Chris Kimball dumps the sugar in a skillet and uses the color as the barometer for done-ness. Couple important notes: use a 12-inch skillet with a stainless, not non-stick, finish so that the color change is clear. And always take the sugar OFF the heat before adding liquid. Recipe below: 1 cup granulated sugar 2/3 cup heavy cream 2 tablespoons salted butter 1 teaspoon vanilla extract Pour the sugar into a 12-inch skillet and shake the pan to

I am sharing the complete caramel reel next, so make sure you click the follow button. . Now, let’s talk Caramel: . Caramel made with 1 cup (200g) sugar and 1/2 cup (120ml) cream, which is the standard ratio, will thicken into a slow drip consistency. Great for many uses but might not be perfect for filling. . Cooking the caramel while stirring will evaporate some of the liquids in the cream, and thicken it. The longer you cook it the more liquid will evaporate. (my preferred method) . Butter wi