Caramel. You can sense comfort by just pronouncing the word. Today I’m sharing a very simple and delicious recipe for caramel sauce.
You can use it on your pancakes, pies, ice cream, milkshake, and to be honest I personally love to pour some while hot on vanilla or coffee cake, but that’s just me.
Some adds few drops of vanilla in their caramel sauce but I like to smell and taste pure caramel.
The amount of butter used might be too much for some, but you have to remember that caramel sauce is very sweet and you really need to have just few drizzles.
OK, time to go back to business, so here I give you a very simple and absolutely amazing caramel sauce!
- ½ cup heavy cream (At room temperature)
- 1 cup sugar (you can use brown or white)
- 4 tablespoons butter
- Pinch of salt
- ¼ cup water
- In a pan add sugar and water, let it cook on medium heat until the color turns golden brown. When the color changes swirl the pan so the caramel cook evenly.
- Turn of heat. Add the butter and whisk until butter dissolves.
- Add the cream while whisking, (careful, it will splash a bit) then add pinch of salt.
- Transfer to a jar and let it cool.
- Tip: You can refrigerate this sauce up to 3 weeks. Before using the sauce, just take as much as you need and heat in the microwave.