Caramel Sauce

A wonderful dessert topping! Be extra careful while caramelizing sugar. It will be much hotter than boiling water. The final mixture will foam up considerably and hence use a pan that is at least 3-quarts big.

Caramel SauceA wonderful dessert topping! Be extra careful while caramelizing sugar. It will be much hotter than boiling water. The final mixture will foam up considerably and hence use a pan that is at least 3-quarts big.

Summary

3250
  • CourseDessert
  • CuisineEnglish
  • Yield10 servings 10 serving
  • Cooking Time15 minutesPT0H15M
  • Total Time15 minutesPT0H15M

Ingredients

Sugar
210 Grams
Butter, unsalted
85 Grams
Heavy Whipping Cream
120 Millilitres

Steps

  1. Heat sugar on moderately high heat in a heavy-bottomed saucepan.
  2. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on.
  3. As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add butter to the pan. Whisk until the butter has melted.
  4. Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably.
  5. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature.
  6. Store in the refrigerator for up to 1 month. Warm before serving.
  7. Enjoy the sauce topping over your favorite ice cream and drizzle over brownies and cheese cakes.