When sugar and cream spend quality time together, magic happens. Whip up some caramel sauce in seconds . . . then let the sweet topping glaze even your most savory holiday dishes.
Makes: 1 servings
Prep: 5 mins
Cook: 10 mins
- 1 cup sugar
- 2/3 cup heavy cream
- In a medium saucepan, combine the sugar and 1/3 cup water over medium heat and cook, stirring occasionally, until the sugar is dissolved, about 2 minutes. Using a pastry brush, coat the walls of the saucepan with water to melt any sugar on the sides. Increase the heat to high and cook, undisturbed, until amber-colored, about 5 minutes. Remove from the heat.
- Wearing oven mitts, slowly stir in 2 tablespoons cream, 1 at a time. Using a wooden spoon, stir the remaining cream into the caramel. Cook, stirring, over low heat until combined, about 3 minutes.
- Stir into hot coffee. Fold into whipped cream and serve with a brownie. Use as a filling in a peanut butter sandwich. Blend with vanilla ice cream for a milkshake. Drizzle over sliced bananas. Brush over grilled salmon steaks. Stir into pancake or waffle batter.
- Refrigerate the caramel for up to 1 week.