Caramel Sauce

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Caramel Sauce

Planning

  • Prep Time:

    5 minutes

  • Bake/Cook Time:

    10 minutes

  • Chill/Set Time:

    0

  • Servings:

    10 or 1.5 cups

Preparation

  • Materials

    Saucepan and melting pot or bain maire (or a double boiler)
    Wooden Spoon
    Hand Whisk
    Spatula

  • Prep

    Set out the butter and cream to bring to room temp

  • Oven/Stove

    Stovetop preparation

  • Shopping List

    Butter
    Light Brown Sugar
    Heavy Cream

Ingredients & Steps

  • Ingredients

    Butter 1/2 cup (1 stick)
    Light Brown Sugar 1 cup
    Heavy Cream 1/3 cup

  • Steps

    STEP 1: Melt the butter over hot water.
    STEP 2: Whisk in the brown sugar and heavy cream a little at a time, alternating. Continue whisking constantly over medium heat until all of the sugar is thoroughly dissolved.
    STEP 3: Slowly bring the mixture up to just below a lor boil - just starting to bubble and simmer for 1 minute.
    STEP 4: Remove from heat and set aside to cool to room temperature.


Notes

FLAVORING
To add a little extra to the caramel sauce add a tablespoon or two of whisky, rum, bourbon, or Irish cream.

Try mixing in a little marshmallow cream or whipped cream or mascarpone whip - yummm!

SERVING
You can pour or drizzle the caramel sauce over dessert hot, warm, or room temperature, to your liking.

STORING
Caramel sauce will keep in an airtight container in the refrigerator for a couple of weeks. You'll need to warm it up to use it. (Don't over-heat!)

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