Cakes, cookies, ice creams, crepes, cheesecakes…This Caramel Sauce will make all these delicious treats even more divine. This recipe is so easy to make, gooey, and with just the right amount of sweetness.
Caramel Sauce
Cakes, cookies, ice creams, crepes, cheesecakes…This Caramel Sauce will make all these delicious treats even more divine. This recipe is so easy to make, gooey, and with just the right amount of sweetness.
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RateIngredients
- 1 cup White Sugar granulated, sifted
- 45 ml Water 3 tablespoons
- 100 gms Unsalted Butter
- 100 ml Heavy Cream
Instructions
- Place the sugar and water in a medium saucepan over medium heat. Stir gently until the sugar has dissolved. Rinse and dry the spatula before using again. Use a wet pastry brush, and slowly brush down the sides of the pan to dissolve remaining sugar crystals.
- Increase the heat and bring to boil without stirring. Allow to bubble until mixture turns to amber-colored liquid, then remove the pan from the heat. Be careful not to burn the sugar.
- Slowly pour in the cream. Do it slowly and with extra caution as the liquid will bubble up and might splatter. Stir slowly until well combined.
- Add the butter, and put the pan back on the heat. Continue stirring until butter is completely melted and the caramel sauce is smooth.
- Let it cool completely before transferring to a container.
Notes
- The caramel sauce can be stored up to 7 days in the chiller. It will become thicker as it gets colder.
- If you desire for a runnier sauce, reheat it and add 1/2 cup of heavy cream.
