Name: Classic Caramel Sauce
Yield: Makes 1 cup
Ingredients: ¾ cup heavy whipping cream; ½ cup (3½ ounces) granulated sugar; 2 tablespoons water; 1 teaspoon honey; 4 tablespoons (2 ounces; ½ stick) unsalted butter, softened; ½ teaspoon pure vanilla extract

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Classic Caramel SauceAlexandra Defurio

You will be surprised at how quick and easy it is to make real homemade caramel sauce. Monitoring the heat and constantly stirring when adding in the cream and butter will give you just the right consistency, as well as a to-die-for caramel flavor.

Note: Store caramel sauce in a covered container in the refrigerator for up to 2 weeks. Cautiously warm in a microwave oven or in the top of a double boiler until fluid before using.

Editor's note: Use this caramel sauce to make Carole Bloom's Caramel-Layered Dark Chocolate Brownies and Caramel Swirl Cheesecake .

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