While this is meant to be burnt caramel sauce, I, unfortunately, made mine a little too burnt. TF and I still found it edible (if not ideal). But the Kidlet reacted with revulsion and said it was vile.

I'm so mad at myself for overcooking it. It was perfect. And then I had a moment of indecision when getting out the cream. And that extra 30 seconds or so seems to have made all the difference. Oh well... Bex and I will still eat it. It's just a shame that it's not as good as it could have been.

Burnt Caramel Sauce

Slightly adapted from Waffles: Sweet, Savory, Simple by Dawn Yanagihara

Ingredients

• 1 c. sugar
• 1/4 c. water
• 1 c. heavy (35%) cream
• 3 Tbsp. unsalted butter
• 1/2 tsp. vanilla extract
• 1/4 tsp. coarse sea salt

Directions

1. Bring the sugar and water to a vigorous simmer over medium-high heat.
2. You may stir once or twice with a clean spoon to help the sugar dissolve. Once the sugar has dissolved, DO NOT stir! Just shake and swirl the pan occasionally instead.
3. Cook until sugar takes on a rich, dark colour (~10 minutes).
4. Remove from heat and carefully pour in cream.
5. Return pot to medium-low heat and stir until sugar dissolves again.
6. Remove from heat and stir in butter, vanilla, and salt.
7. Serve warm.