Homemade Caramel Sauce

INGREDIENTS

• 1 cup sugar
• 6 tablespoons butter (salted or unsalted)
• ½ cup heavy cream
• ½ cup water
• 1 tablespoon Vermont Maple Dark Balsamic Vinegar
• 1 tablespoon Cinnamon Pear Dark Balsamic Vinegar

INSTRUCTIONS

1. Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. The sugar will begin to melt in a minute or two. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. The sugar will form clumps and will start to melt at the edges of the pan. (Use a wet pastry brush to mop down the sides of the pan as the sugar melts) As the sugar starts to melt, lower the heat a bit to keep the sugar from burning.
2. Keep whisking until all the sugar has melted. It will clump up quite a bit, but just keep stirring. Once all the sugar has melted, stop stirring. You can swirl the pan a bit if you want.
3. As soon as all the sugar crystals have melted (the liquid sugar should be medium amber in color), immediately add the butter to the pan. Whisk until the butter has melted.
4. Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate.
5. Note that when you add the butter and the cream, the mixture will foam up considerably. Therefore, you must use a pan that hold at least 2 quarts, preferably 3 quarts.
6. Whisk until caramel sauce is smooth and add your Vermont maple and Cinnamon Pear Balsamic. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. (Remember to use potholders when handling the jar filled with hot caramel sauce.)