Caramel Sauce

The tried & true caramel sauce recipe that has not failed me yet. Good for any cake layer or caramel drizzle needs, and good enough to eat by the spoonful. & I’m literally never experimenting with anything else since this bad boy is virtually fool proof.

Note: this is a salted caramel sauce, because if it’s not salted then it’s just not that great.

Ingredients

  • 1 c. sugar

  • 3 tbsp water

  • 2 tbsp butter

  • 3/4 c. heavy cream

  • 1/2 tsp salt

Put your sugar and water into a sauce pan, and keep a whisk right next to you. Place over medium-high heat. As everything starts to heat up, tilt the pan from one side to the other, gently swirling periodically, until the sugar dissolves (you want to mix the sugar in water without actually stirring with a spoon or whisk). The mixture will begin to simmer, and that’s what you want. Continue to watch carefully, tilting the pan from side to side every 60-90 seconds, until the mixture turns a deep amber color. The change will happen quick, so you have to watch attentively. When the change happens, turn of the heat, add in the butter and cream & whisk immediately. The butter and cream will cause this reaction that makes the whole thing boil & bubble. Just keep stirring - not stopping even is a glob forms at the end of your whisk. Any clumps should work themselves out as long as you just keep whisking. As soon as you have what looks like caramel sauce, stir in the salt as your last step. Let cool & use immediately, or store in a mason jar for a couple days.

Lesley Zehner