4 tablespoons water
½ cup heavy whipping cream
Heat sugar and water in small saucepan on low, stirring at first to incorporate and then swirling the pan instead of stirring as the sugar melts. Continue cooking on low, being sure to swirl the mixture as it warms. Don’t stir it and don’t let it get too hot. When the sugar is melted, increase heat to medium/medium high and bring to a boil. Set timer and boil for 2 minutes. Only when the timer dings can you swirl the pan again – and continue cooking until mixture takes on an amber tone. Remove from heat immediately. Be careful to not overcook – this can burn quickly and unexpectedly. As soon as mixture is removed from heat, count to 5 to avoid splatter, and pour cream in slowly and carefully while whisking.
There are lots of variations of caramel, here’s a fabulous version that incorporates butter. Swoon!