Caramel Sauce

November 2009
Caramel Sauce

by 7 people

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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
  1. 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.
  2. 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.
Tip Instant Gratification
  • 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.