Caramel Sauce
Caramel Sauce: I searched for a "foolproof" caramel sauce recipe. After experimenting with various methods, I finally stumbled upon a method that makes sense to me! This recipe involves covering the pan, which creates condensation that "brushes the sugar crystals on the sides of the pan." It mimics the time-consuming process I wanted to avoid, so I'm thrilled with this simplified approach. I've successfully halved the ingredients and omitted heating the cream without compromising the outcome. This is a great recipe that I'm excited to share.
- Preparing Time: 5 minutes
- Total Time: 15 minutes
- Served Person: 8
sauce
caramel
sugar
american
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1.5 cup granulated sugar
- 0.5 cup water
- 3 tablespoons butter
- 1 cup heavy (whipping) cream heated
- 0.5 teaspoon vanilla extract or 2 tbs irish cream
- Carbohydrate 33.2037046875014 g
- Cholesterol 52.1961718799054 mg
- Fat 15.3229629706006 g
- Fiber 0 g
- Protein 0.655255156269393 g
- Saturated Fat 9.584984376172 g
- Serving Size 1 1 Serving (82g)
- Sodium 42.4180000135175 mg
- Sugar 33.2037046875014 g
- Trans Fat 0.869811843879548 g
- Calories 267 calories
As a busy housewife, I'm always looking for ways to make my life easier in the kitchen. When I came across this foolproof caramel sauce recipe, I was thrilled. It's so simple and straightforward, with just a few ingredients and easy-to-follow instructions.
I love that this recipe doesn't require any fancy equipment or techniques. I simply combine the sugar and water in a saucepan, bring it to a simmer, and then cover the pan and let the condensation do its magic. In just a few minutes, the sugar syrup turns a beautiful golden brown. I then remove the pan from the heat and stir in the butter and cream. The result is a smooth, luscious caramel sauce that's perfect for topping ice cream, cakes, or fruit.
Step-by-step
- Place the sugar and water in a medium, heavy saucepan.
- Bring to a simmer over medium heat, swirling occasionally.
- Cover the pan, raise heat to medium-high, and cook for 2 minutes, or until the liquid gives off large, thick bubbles.
- Remove the cover and cook, swirling the syrup, until it turns golden brown.
- Remove the pan from heat and stir in the butter with a wooden spoon.
- Add the cream, stirring constantly, then add the vanilla or any flavoring you want.
- Return the pan to low heat and stir constantly until any lumps have melted and the syrup is smooth.
- Serve warm over ice cream or cake, or pour into a jar, cover and refrigerate for up to 1 week.
