Caramel Sauce
A super simple, thick, yet smooth, sweet topping that tastes amazing with apples, ice cream or many of your favorite fall desserts.
Servings: 1 cup
Ingredients
- 1 cup sugar
- 6 tablespoons butter room temperature
- 1/2 cup heavy cream room temperature
Instructions
- Place an even layer of the sugar in the bottom of a sauce pan. Heat the sugar over medium-high heat, whisking only when it begins to melt. As the sugar begins to melt it will clump up before it completely melts.
- Continue to cook the melted sugar until it turns a deep amber color. At this point carefully add the butter and whisk until the butter is melted.
- Remove from heat and slowly add the cream, whisking until it is smooth and the cream is completely mixed in.
- Allow to cool for 10-15 minutes before serving.
Notes
For Salted Caramel: add 1-2 teaspoons of sea salt to the sauce.
Refrigerate: up to 4 weeks
Freeze: up to 3 months
Refrigerate: up to 4 weeks
Freeze: up to 3 months