Caramel sauce

What was I thinking buying jars of this, when it turns out it is so easy to make myself? I’m a little scared to make it again because of how quickly it was inhaled (most of it by the spoonful). I should be ashamed, but it’s just that good!

I was a little nervous my sugar would burn, but if you keep an eye on it and take it off the heat as soon as it’s golden, you should be ok. (The darker the sugar gets, the deeper the caramel flavor will be, but if it gets too dark, it may taste bitter.) When I was whisking in the cream a few areas solidified before I could get everything mixed together, but when I put the pan over low heat for just a few stirs, everything melted back together beautifully.

Remember that boiling sugar is HOT and you need to be really carefuly not to let any splash on you. I of course was not careful enough and have a blister on my finger, but that battle wound was totally worth it!

(from Simply Recipes)

1/2 cup white sugar
3 tbsp butter
1/4 cup heavy cream

Put the sugar in a heavy-bottom saucepan over medium heat. Stir gently with a whisk as the sugar starts to melt, then stop stirring and just swirl the pan as it turns golden (It should all be liquid).
As soon as all the sugar is melted and uniformly golden, remove from the heat and add the butter and stir vigorously.
Once all the butter is melted, whisk in the cream. Whisk firmly and constantly until you have a smooth caramel sauce. If bits start to harden before the cream is fully incorporated, put the pan back over very low heat for a minute or too.

Transfer to a glass jar for storage.

When ready to serve, warm in the microwave until liquid.

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