Thursday, October 12, 2006

Sauce caramel

Such simple ingredients make a rich, smooth caramel sauce in under 15 minutes.

1 cup of sugar
6 Tbsp butter
1/2 cup heavy whipping cream

Before making the caramel sauce, gather the measured ingredients and have them ready to go. Once the sugar begins to caramelize, you have to move quickly!

Pour the sugar into a heavy-bottomed saucepan, at least 2-3 quarts - trust me. Over high heat, melt the sugar, stirring with a wooden spoon. When the crystals have dissolved into a dark amber liquid, add the butter. Be careful! It will bubble up and can burn you if you're not carefule. Continue to stir or whisk until well-mixed.

Once the butter has melted, remove the pan from the heat. Add the cream, being very careful again. Mix well, until smooth and even. Let cool a few minutes, then pour into a glass jar and let sit until room temperature. It can be stored in the refrigerator for up to two weeks.

Serve warm over pies, drizzle over ice cream, or dip your apple slices in it. Whatever you do - do not put a small spoonful in your coffee! It's highly addictive and should only be attempted by those of us who can handle it.


erin said...

i absolutely love caramel and can't wait to try this out! when i get a good craving my roommate makes me a good batch of warm caramel popcorn:) but i need to try out this coffee deal, i think i can handle the goodness

Chris and Kate Borders said...

I think I can handle to coffee goodness too - I'm excited to try it. We're having company next week and this sounds like a great fall dessert - thanks!

Anonymous said...

oh MY god! YUMMMM just finished mine, heaven!!!!