Caramel Sauce
Serves: 3
Olin Prosacco
1 January 1970
Based on User reviews:
52
Spice
58
Sweetness
55
Sourness
37
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Stir sugar and 1/2 cup water in heavy large saucepan over medium-low heat until sugar dissolves
2
Increase heat; boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 12 minutes
3
Remove from heat
4
Whisk in butter
5
Gradually add cream (mixture will bubble vigorously)
6
Stir over low heat until smooth
7
Cool to lukewarm before serving
8
(Can be made 2 days ahead
9
Cover; chill
10
Rewarm over low heat, stirring occasionally
11
) Stir sugar and 1/2 cup water in heavy large saucepan over medium-low heat until sugar dissolves
12
Increase heat; boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 12 minutes
13
Remove from heat
14
Whisk in butter
15
Gradually add cream (mixture will bubble vigorously)
16
Stir over low heat until smooth
17
Cool to lukewarm before serving
18
(Can be made 2 days ahead
19
Cover; chill
20
Rewarm over low heat, stirring occasionally)