• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About Us
  • Home
  • Recipe Index
  • Contact

A Little Bit of Spice logo

menu icon
go to homepage
search icon
Homepage link
  • About Us
  • Home
  • Recipe Index
  • Contact
×

Home » difficulty » easy

October 3, 2012 easy

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.

Print Recipe Pin Recipe
1 Star2 Stars3 Stars4 Stars5 Stars (116 votes, average: 4.46 out of 5)
Loading...
Cook Time 15 minutes mins
Total Time 15 minutes mins
Course Dessert
Cuisine english
Servings 10 serving

Ingredients
  

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

Instructions
 

  • Heat sugar on moderately high heat in a heavy-bottomed saucepan.
  • 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.
  • 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.
  • 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.
  • 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.
  • Store in the refrigerator for up to 1 month. Warm before serving.
  • Enjoy the sauce topping over your favorite ice cream and drizzle over brownies and cheese cakes.
Pin Recipe Share on Facebook
Share on Twitter Share on Yummly
Tried this recipe?Let us know how it was!

More easy

  • Ready to eat, Soya chunks Manchurian Dry
    Soya Chunks Manchurian Dry
  • Mixed vegetable curry served with chapathi
    Indian Mixed Vegetable Curry with Coconut Milk
  • An easy South African dessert with a cake base and a cream sauce poured over it. Cake base of Malva Pudding cake contains apricot jam and has a spongy caramelized texture. It is delicious and served with custard, ice cream, whipping cream or caramel sauce. Decadence at it’s best!
    Easy South African Malva pudding
  • Rice ada is roasted and boiled in milk, sugar and flavored with cardamom. Rice ada looks like small pasta chunks and made of rice flour. Palada payasam can be otherwise called Indian pasta pudding.
    Palada Payasam

Primary Sidebar

Top Posts

  • Onam sadya served on banana leaf. Matta rice with avial, sambhar, pachadi, kichadi, olan, kaalan and chips
    God’s Own Feast-ival!
  • Ready to eat, Soya chunks Manchurian Dry
    Soya Chunks Manchurian Dry
  • Chicken curry with semi thick gravy well flavored with spices and coconut milk. It goes well with pathiri, any sort of rice variants ( ghee rice, pulao, normal rice), chapati, parotta/paratha, appam or any other Indian breads.
    Kerala chicken curry with coconut milk (Nadan chicken curry)
  • Kerala Egg Curry With Coconut Milk (Nadan Mutta Curry)
  • Cauliflower / Gobi masala

Footer

Privacy Policy. © 2011 – 2023 A Little Bit of Spice

Made with ♥︎ in California

↑ back to top