Classic Caramel Sauce
Serves: 6
Hosea Feil
1 January 1970
Based on User reviews:
44
Spice
56
Sweetness
41
Sourness
37
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Bring the cream to a boil in a 1-quart saucepan over medium heat
2
Cook the sugar, water, and honey in a 3-quart heavy-duty saucepan over high heat until the mixture comes to a boil
3
Brush around the inside of the pan with a damp pastry brush at the point where the sugar syrup meets the sides of the pan
4
Do this twice during the cooking process to prevent the sugar from crystallizing
5
Cook the mixture over high heat, without stirring, until it turns amber colored, 6–8 minutes
6
Lower the heat to medium and slowly add the hot cream to the sugar mixture while stirring constantly
7
The cream will bubble and foam
8
Continue stirring to make sure there are no lumps
9
Remove the saucepan from the heat and stir in the butter until it is completely melted
10
Then stir in the vanilla
11
Transfer the caramel sauce to a bowl, cover tightly with plastic wrap, cool slightly, and serve warm
12
Bring the cream to a boil in a 1-quart saucepan over medium heat
13
Cook the sugar, water, and honey in a 3-quart heavy-duty saucepan over high heat until the mixture comes to a boil
14
Brush around the inside of the pan with a damp pastry brush at the point where the sugar syrup meets the sides of the pan
15
Do this twice during the cooking process to prevent the sugar from crystallizing
16
Cook the mixture over high heat, without stirring, until it turns amber colored, 6–8 minutes
17
Lower the heat to medium and slowly add the hot cream to the sugar mixture while stirring constantly
18
The cream will bubble and foam
19
Continue stirring to make sure there are no lumps
20
Remove the saucepan from the heat and stir in the butter until it is completely melted
21
Then stir in the vanilla
22
Transfer the caramel sauce to a bowl, cover tightly with plastic wrap, cool slightly, and serve warm