We have made this recipe many times! It will burn quickly, so do not get distracted.
This is really good on ice cream, but we also enjoy it with hot chocolate, cheesecake and other desserts.
Ingredients
- 1 3/4 c sugar
- 9 Tbl butter cut into pieces
- 3/4 c heavy cream at room temperature
- 1 Tbl Sea Salt can use 1/2 tsp for regular caramel sauce
Servings: pint almost
Instructions
- Set out all ingredients.
- Heat sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan.
- Using a whisk or a wooden spoon, stir constantly.
- The sugar will clump up, but keep whisking as it continues to melt.
- When the sugar is melted, stop whisking and continue cooking until it reaches a deep caramel.
- This will burn quickly, so watch carefully.
- Carefully stir in the butter--it will bubble up-- until melted, about 2 minutes.
- If butter starts to separate or the sugar clumps up, remove from heat and whisk to combine again.
- It may take a few minutes.
- Remove the pan from the heat and slowly pour in the heavy cream.
- Slowly whisk until cream is incorporated and caramel is smooth.
- Boil for 1 minute. It will rise in pan as it boils.
- Remove from heat and add salt.
- Cool a few minutes before pouring sauce into pint jar and cool to room temperature.
- Store in the refrigerator for about a month.
- Can freeze also.
- Reheat before serving.
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