You will need
    • Easy caramel sauce:
    • 1 1/2 cups brown sugar;
    • 1 glass of water;
    • vanilla.
    • Creamy caramel sauce:
    • 1 1/2 cups of sugar;
    • 1/3 Cup of water;
    • 1 1/2 cups of 22% cream;
    • 1/2 vanilla bean or 1/2 teaspoon pure vanilla extract.
    • Caramel sauce with balsamic vinegar and lemon juice:
    • 1 Cup 22% cream;
    • 1 Cup of sugar;
    • 2 tablespoons of water;
    • 4 tablespoons balsamic vinegar;
    • 1 large lemon;
    • 1/2 tsp salt.
Simple caramel sauce

Place a heavy-bottomed pan on a low heat and pour evenly on the bottom of the sugar. Stirring constantly until the sugar melts and become soft caramel brown.
Boil water and add the vanilla.
Gently pour vanilla water into the melted sugar. Be careful! Water boils at 100 degrees, but sugar melts at 140 when you pour boiling water to the caramel will splatter. Stir quickly and smite with fire. This sauce can be stored long enough in the fridge, in a closed vessel. They can decorate cheesecakes.
Creamy caramel sauce

Put on medium heat pan with a thick bottom. Pour water into it, add sugar, stir until the water is completely absorbed. Increase the heat and simmer for 5-7 minutes to caramelize sugar. Do not forget to stir. This is best suited wooden spoon. Do not for a moment leave your mixture unattended, as from caramelized to burnt sugar - one step.
Reduce the heat and gently pour in the cream. Be careful, as the temperature drop will splatter. Add vanilla. Simmer, stirring, until the caramel dissolves and the sauce becomes smooth and homogeneous. This sauce is served warm. They can be watered a variety of desserts, Apple pie with ice cream or just ice cream. It is not suitable for long term storage.
Caramel sauce with balsamic vinegar and lemon juice

Lemon place for a few minutes in the microwave ( so it will give more juice) and squeeze. Add in lemon juice balsamic vinegar.
In a small saucepan, bring the cream to a boil but do not boil. Reduce heat and keep them warm on low heat.
In a large heavy-bottomed pan melt the sugar with two tablespoons of water. Cook the sugar until it turns caramel-brown. It will take about 8-9 minutes..don't forget to stir. Remove the pan from the fire.
Small portions enter into the caramel cream. Mix well, return to heat and simmer 1 minute.
Pour into a heatproof bowl, add the lemon juice with balsamic vinegar, stir. Storage cool and cover with cling film. This sauce can be stored in the refrigerator for about a week. Before serving, it can be reheated in the microwave or get it in advance and bring to room temperature.