Caramel Sauce

Caramel Sauce

  • 8 oz Granulated sugar
  • 2 oz Water
  • 6 oz Heavy Whipping Cream
  1. Combine the sugar and water in a heavy saucepan. Bring the mixture to a boil.
  2. With a pastry brush and some water, lightly damped the sides of the saucepan to avoid crystallization.
  3. Do Not Stir! Stirring will cause the sugar to crystallize. Swirl the saucepan instead in a circular motion.
  4. Lower the heat once the sugar starts turning to turn color.
  5. Be Extremly Careful!

    Caramel is EXTREMLY HOT and will burn you if not handled properly.

  6. Once the sugar has turned a light golden brown, add the heavy whipping cream.

    At this point, add the heavy whipping cream in a steady stream while mixing with a wooden spoon fairly quickly.

  7. Once the mixture and heavy whipping cream have combined, take it off the stove and serve in heat proof containers/bowls and let it come to room temperature.
Flavor Combination:

Add a little bit of Sea Salt for Salted Caramel. (To Taste)

 

Add a little bit of liquor to the cooled caramel to get a nice Cordial sauce. (To Taste)

BakingSavvy

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