Homemade caramel sauce makes a great addition to many sweet treats. Drizzle a little into coffee, use it as a dip for fruit, have a spoonful over ice cream or pour some over cheesecake for that extra flare.
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1-1/4 cups sugar
1/3 cup water
1 cup 35% cream
1 tsp butter
1/4 tsp salt
In a medium to large heavy- bottom saucepan, combine the sugar and water and bring to boil on medium heat.
Cook until the sugar has dissolved, swirling the pot around gently to help speed up the process. Do not stir the sugar unless absolutely necessary, because it can cause the sugar to re-crystalize.
Dip a pastry brush in water and wash down any sugar splatter along the sides of the saucepan which may burn and fall back into the mix and possibly spoil it.
Continue to cook until it begins to brown.
At this point, swirl the pot gently to even out the colour. Wash down the sides of the pot again if necessary.
Turn down the heat to low, and continue to cook until it turns a deep amber colour, like the colour of a copper penny.
Immediately remove from the heat, and pour in the cream.
Stand back and keep your face away from the pot when pouring in the cream because it will bubble furiously and steam up.
Place the mixture back on low heat and stir to melt any lumps of sugar.
Stir in the butter and salt, and use as desired.