Caramel Sauce
photo by Zuleika L.
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
1 1/2 cups (approximately)
ingredients
- 1 cup whipping cream
- 1⁄2 cup brown sugar
- 1⁄2 cup sugar
- 2 tablespoons water
- 2 teaspoons vanilla extract
- 1⁄4 teaspoon salt ((add 1/4 tsp to start and taste - adjust to suit your preference))
- 1⁄4 cup butter
directions
- Scald the cream in a heavy saucepan.
- Turn off heat.
- In a heavy saucepan, combine the sugars and water.
- Cover the pot and place it over medium high heat until the sugar melts and bubbles, about 4 minutes.
- Remove the cover and occasionally swirl the pan or stir the mixture until the syrup is a golden amber color, 5 to 8 minutes.
- Careful not to overcook.
- The caramel can turn from amber to burnt in seconds!
- Stirring constantly, slowly pour in the warm cream.
- Bring to a boil, continuing to stir constantly.
- Cook until slightly thickened, about 3 minutes.
- Remove the sauce from the heat, add the vanilla extract, salt and butter, and stir until the butter melts and the sauce is smooth.
- Serve immediately or cool to room temperature, then cover tightly and refrigerate for up to two weeks.
- Reheat in a pan of simmering water or a microwave.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.