• Note: Use an instant-read thermometer to check the temperature of the caramel as it’s cooking. When you become more experienced at making caramel, you’ll be able to make caramel based on color.
• Please the sugar and the water in a 2 or 3-quart saucepan. Bring the mixture to a boil over medium high heat. In the beginning as it’s heating, gently stir the sugar and water together. When the mixture comes to a boil reduce the heat to medium. Cook the sugar mixture until it is a light amber and 340°F.
• While the sugar is coming to temperature place the banana in a mini food processor and process the bananas until they’re smooth. Scrape the bananas into a small bowl and set aside until ready to add to the caramelized sugar. If you don’t have a food processor, use a hand mixer to mix the bananas until they’re smooth.
• Once the caramel reaches the right temperature, remove the pan from the heat, and add the pureed bananas. Quickly whisk the bananas in the caramelized sugar. The mixture will be very light in color, a blond color.
• Return the caramel sauce to the heat and over medium heat and stirring frequently cook the caramel until it reaches a temperature of 240°F. As the caramel cooks it will darken and reduce. The reduction comes from the water evaporating from the banana puree.
• When the caramel reaches 240°F, remove it from the heat, then stir in the heavy cream. The mixture will bubble up. Continue to whisk and once it subsides, add the vanilla extract and 1/4 teaspoon of the kosher salt. If you want the caramel to be a little saltier add the remaining 1/4 teaspoon after tasting the caramel.

Storing the Caramel Sauce

• Pour the caramel into a heat proof glass container that has a lid. Let it cool to room temperature, place the lid on top and store it in the refrigerator for up to 2 weeks.

Serving the Caramel Sauce

• This caramel sauce tastes great over ice cream, especially vanilla or chocolate ice cream. You can also combine it with whipped cream.