Creamy Caramel Sauce
Serves: 5
Amos O'Hara
1 January 1970
Based on User reviews:
57
Spice
58
Sweetness
47
Sourness
45
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Over low heat, mix the water, and sugar in a medium heavy-bottomed saucepan
2
Cook until the sugar dissolves, about 5 to 10 minutes
3
Do not stir
4
Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture
5
Be careful - the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly
6
Turn off the heat, and stand back to avoid splattering
7
Slowly add the cream
8
Don't panic - the cream will bubble violently, and the caramel will solidify
9
Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes
10
Allow the sauce to cool to room temperature, at least 4 hours
11
It will thicken as it sits