I’m the kind of person who craves caramel, sometimes even more than chocolate. Everyone needs a basic caramel sauce recipe, and unlike what most people believe, it’s actually more than easy to make. Three simple ingredients and you’ll have that sauce ready in no-time.
The great thing about it is that it’s easily diversified. You can add cinnamon, a bit of vanilla, your favorite syrups or even any kind of booze to spice things up a bit! The possibilities are endless.
Don’t even get me started on its uses..
Stir in your coffee, top your favorite baked fruits with it, pour it on your cheesecake. I can literally go on and on about it.. It’s just the perfect topping for anything.
I recommend you just eat it by the spoonful right out of the jar.
This caramel sauce is smooth and creamy, with a hint of salt to cut the best of the sweetness. It’s very easy, as long as you keep an eye on it, there’s no way it can fail.
Basic Caramel Sauce
- 1 cup granulated sugar
- 1 cup heavy cream, warmed
- 1/2 teaspoon salt
- In a large saucepan over medium heat, mix together granulated sugar and 1/4 cup water. Scrape down sides of pan and let sugar boil, without stirring, until sugar reaches a golden amber color. If the sugar becomes too dark, it may turn the caramel bitter.
- Remove sugar from heat and allow to rest for a full minute before pouring in warmed heavy cream.
- Whisk vigorously to incorporate cream (caramel will bubble up violently so be very careful!). If the caramel seizes up, place caramel back over medium heat and stir until sugar melts once again and caramel becomes smooth (this could take upwards of 5-7 minutes). Stir in salt.
- If the caramel is too thin, simmer the caramel on medium heat for 5-10 minutes to thicken it (the caramel will not continue to darken). Keep in mind that the caramel will thicken significantly once cool. Likewise, if the caramel is too thick, thin by stirring a tablespoon or two of heavy cream.
- To store, keep refrigerated in an air-tight container. To warm, place in the microwave for 30 seconds to heat through.
Bon Appetit 🙂