Ingredients

4

Count

Ready In

PT10M PT10M

20

Mins

Difficulty

Easy

Nutritional Facts

  • calories

Caramel Sauce


Step 1

In a medium, heavy-duty saucepan, heat the granulated sugar over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Keep stirring sugar until all lumps are gone, they will eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.

Step 1 -- In a medium, heavy-duty saucepan, heat the granulated sugar over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Keep stirring sugar until all lumps are gone, they will eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.

Step 2

Stir in the butter once the sugar is completely melted, continue stirring until the butter is melted and combined. Use caution when adding the butter, the sugars are very hot. If you notice the butter separating or if the sugar clumps up, remove it from heat and vigorously whisk to combine it again. Keep whisking until it comes back together, even if it takes 3-4 minutes. It will eventually– just keep whisking. Return to heat when it’s combined again.)

Step 2 -- Stir in the butter once the sugar is completely melted, continue stirring until the butter is melted and combined. Use caution when adding the butter, the sugars are very hot. If you notice the butter separating or if the sugar clumps up, remove it from heat and vigorously whisk to combine it again. Keep whisking until it comes back together, even if it takes 3-4 minutes. It will eventually– just keep whisking. Return to heat when it’s combined again.)

Step 3

After the butter has melted and combined with the caramelized sugar, cook for 1 minute without stirring.

Step 3 -- After the butter has melted and combined with the caramelized sugar, cook for 1 minute without stirring.

Step 4

Very slowly stir in 1/2 cup of heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.

Step 4 -- Very slowly stir in 1/2 cup of heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.

Step 5

Remove from heat and stir in the salt. Allow to slightly cool down before using. Caramel thickens as it cools.

Step 5 -- Remove from heat and stir in the salt. Allow to slightly cool down before using. Caramel thickens as it cools.

Step 6

Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency.

Step 6 -- Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency.

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Ingredients

  • 1 Cup Granulated Sugar
  • 6 Tablespoon Salted Butter
  • 0.5 Cup Heavy Cream
  • 1 teaspoon Salt

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