What are sundaes without some dressing of highly sugary goodness on top? Chocolate, strawberry, butterscotch, sure. But where would any of them be without the original, the classic, the caramel? Relive those carefree days of childhood with this easy-to-make recipe!

PRO TIPS

You will need to use a heavy bottomed saucepan to ensure your caramel doesn't burn. It will also need some decent amount of space to allow the caramel to bubble up, so skip the tiny saucepan for this. You may also use a lighter cream, even whole milk will work, but the higher the fat content, the thicker the syrup will be. Heavy cream works perfectly.

This recipe takes 15–20 minutes to make but will require your attention throughout. Keep an eye on your pot at all times to prevent burning since not all stoves are made equal. Only use a wooden spoon or a silicone tipped utensil. Do not use plastic or metal utensils.

INGREDIENTS

• ¼ cup water
• 1 cup sugar
• 6 tbsp butter (cut into slices)
• ½ cup heavy cream

DIRECTIONS

1. Add sugar and water to saucepan.
2. Mix together to create an even surface area. Your sugar should have absorbed all the water and looks like a big blob of paste.
3. Heat stove to medium.
4. Let the mixture heat up and come to a bubble. DO NOT stir.
5. Once bubbling consistently, you may swirl the saucepan on occasion, but do not stir or whisk.
6. The sugar will eventually bubble up and look like it is forming cloudy clumps—this is a good sign.
7. Swirl the pan if need be and try to push down the sugar from the saucepan's side walls to prevent crystallization.
8. The syrup will eventually turn a honey yellow. Keep cooking and gently swirling on occasion until it reaches a dark amber colour.
9. CAREFULLY add in the slices of butter and whisk to mix together. The mixture will bubble up quickly, be very careful, but keep whisking.
10. Remove saucepan from heat.
11. Slowly pour in cream and whisk constantly until all of the cream has been incorporated.
12. Let the creamy caramel cool in the saucepan for 10 minutes.
13. Pour the creamy caramel into an airtight container (glass works best) and then refrigerate.

NOTE

Making the perfect caramel takes practice and careful attention, so be patient—the results are worth the effort!