GO-TO SALTED CARAMEL SAUCE

Makes: 1 cup (250 mL)

1 cup (250 mL) sugar

■ 1/4 cup (60 mL) water

■ 3/4 cup (180 mL) heavy cream

■ or crème fraîche 1/2 tsp (2.5 mL) kosher salt,

■ or more as needed 1/4 tsp (1 mL) pure vanilla

■ extract, or more as needed 1 tbsp (15 mL) cold unsalted butter ■

1. Combine the sugar and water in a medium, heavy-bottomed saucepan over medium-high heat.

2. Stir a lot at first to dissolve the sugar. Once it is dissolved, boil, undisturbed, until it begins to turn light golden.

3. At this point, the water has cooked off and the sugar is starting to caramelize.

4. Continue cooking, carefully swirling the pan so the caramelizing is even, until the syrup is a deep amber colour; this should take 8-12 minutes.

5. This process goes very fast, so watch closely. You might see the tiniest wisps of smoke coming from the syrup, too.

6. Remove from the heat. Immediately add about 1/4 cup

(60 mL) of the cream. The mixture is going to bubble and create a lot of steam. The caramel might seize up; this is all OK.

7. Add the remaining heavy cream or crème fraîche. Return the pan to the stove top, over medium-low heat; cook for 3-4 minutes, stirring with a whisk or heatproof flexible spatula until smooth and slightly thickened.

8. Add the salt and vanilla extract. Taste a cooled-off sample, and adjust with more salt or vanilla extract as needed. Finish by whisking in the butter.

9. Serve warm or cool; the sauce thickens as it cools, so to make it more pourable, just warm it a bit.