Caramel Sauce by Barefoot Contessa
Spent the evening just relaxing at the house and decided to make homemade caramel sauce for my ice cream! I was delicious and surprisingly really easy to make, especially considering I didn’t use a thermometer as suggested. I just judged it by color and it was fine. I have no idea why Ina’s recipe asks you to cool for four hours before serving; I definitely couldn’t wait that long. Twenty minutes in the fridge was perfect 
(Oh, and sorry about the iPhone pic. Brian is out of town, so I gotta make due!)
Caramel Sauce from Barefoot Contessa
1 1/2 c. sugar
1/3 c. water
1 1/4 c. heavy cream
1/2 tsp. pure vanilla extract
Mix the water and sugar in a medium saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful – the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. Don’t worry – the cream will bubble violently and the caramel will solidify.
Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.
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I watched her make this on her show the other day! It looked so simple and tasty. Definitely the perfect complement to ice cream.