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Ruhlman’s Caramel Sauce




Source of Recipe


Ruhlman’s Twenty by Michael Ruhlman


Recipe Introduction


Simple, delicious caramel. Perfect for topping ice cream and angel food cake. I’ve never had much luck with caramel, but Michael suggests adding a little water to the sugar and is very clear with the instructions – I had a success on my very first try!


List of Ingredients




1 c. sugar
3 T. water
1 c. heavy cream, warmed in a microwave


Recipe



In a small, heavy sauce pan [I used a 1 quart pan – 1 1/2 would be perfect, I think] over medium heat cook the sugar and water without stirring. When the sugar has dissolved and is starting to slightly brown, begin gently stirring with a heatproof spoon until it turns amber. This will take anywhere from 5 to 10 minutes. VERY carefully begin to add the cream. It will bubble up rather alarmingly, so go slowly to make sure that it doesn’t boil over and doesn’t splash you. Stir to mix completely and cool. You can use right away or keep it refrigerated up to 2 weeks.

Makes about 1 3/4 cups.