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Sauce: My Favorite Caramel Sauce

Source of Recipe

From "The Cookies and Cups Cookbook" by Shelly Jaronsky


Recipe Introduction

"Homemade caramel sauce is a weakness of mine. I only really got the hang of making it a few years ago, but ever since then I haven't looked back. I totally get how skimming a recipe and seeing the dreaded words 'candy thermometer' sends a lot of you running for the hills. I was once you. But fear not, friends, the candy thermometer isn't that scary after all. I mean, none of us fear the meat thermometer, right? I've never once read a recipe for chicken, seen the temperature '170° F' and thought, 'Nope. not making that.' Anyhow, my point is, it's not that big of a deal. If I can do it, you surely can as well."

List of Ingredients

â—¦ 1 ¼ cups granulated sugar
â—¦ 2 tablespoons water
â—¦ 7 tablespoons butter, cubed
â—¦ ½ cup plus 2 tablespoons heavy cream


Recipe

In a medium saucepan, combine the sugar and water and bring to a boil over medium heat, stirring.

Continuing to stir frequently to ensure all the sugar dissolves, boil until the mixture reaches 350° F on a candy thermometer. As soon as it reaches 350° F, add the butter and stir until melted, then slowly add the cream, stirring until combined. The mixture will splatter and seize up slightly while adding the cream; this is okay, just keep stirring until combined. Allow the mixture to boil for 2 more minutes, watching closely and stirring often because it will bubble, and then remove from the heat immediately.

Allow the mixture to cool before using.

Makes 1 ½ cups




• Tip:
To make this into Salted Caramel Sauce, just add 2 teaspoons of kosher salt or flaked sea salt right when you remove the mixture from the heat. Stir it in well so it dissolves. You can adjust the amount of salt to your taste.