Recipe

Caramel Sauce Recipe Recipe

Add Step-by-Step Photos	Tuilelaith / All my dishes 8 months, 2 weeks ago My daughter loves carmel sauce so I have been all over the net today looking for an easy carmel sauce recipe. Its the time of year for it you know. I found one so I am posting it here so I do not lose it.----Making your own caramel sauce from scrat... More Prep:5m Cook:25m Servings:1	Tuilelaith
	carmel creamy

Sugar

Melting Sugar

Carmelized Sugar

Add Butter

Add cream

Add Photos

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Ingredients

1 cup of sugar

6 Tbsp butter

1/2 cup heavy whipping cream, for a thicker sauce use a tablespoon less for a thinner ice cream sauce use a tablespoon more

Directions

First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. Safety first - make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water.

Heat sugar on high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir constantly with a whisk. Note that this recipe works best if you are using a thick-bottomed pan. If you find that you end up burning some of the sugar before the rest of it is melted, the next time you attempt it, add a half cup of water to the sugar at the beginning of the process, this will help the sugar to cook more evenly, though it will take longer as the water will need to evaporate before the sugar will caramelize.

As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Continue to whisk vigorously until the butter has melted.

Once the butter has melted, take the pan off the heat. Count to three, then 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. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big. (Check here for an explanation of why adding the cream makes the mixture bubble up so much.)

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. (Remember to use pot holders when handling the jar filled with hot caramel sauce.) Store in the refrigerator for up to 2 weeks. Warm before serving.

*My one note of caution is to be extra careful while you are cooking the sugar, as with any candy making process. Once the sugar has melted it has a much higher temperature than boiling water. Also, when you add the cream, the mixture will foam up, so use a pan with high sides.

Use this over ice cream, dipping apples, drisseled over apple pie... Lots of good things!

-Variations to basic Caramel Sauce Recipe-

Cinnamon Caramel Sauce

Add 1/2 teaspoon of ground cinnamon to the basic recipe above. This makes for a very flavorful sauce.

Coffee Caramel Sauce

Add 1 Tablespoon of freshly brewed coffee to the basic recipe above and cook as directed.

Brandy Caramel Sauce

Add 1 Tablespoon brandy or bourbon to the basic recipe above and cook as directed.

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