Caramel SaucePosted: August 6, 2011
One of the things I love about baking is that you can literally take 4-5 items and make something amazing. I’m talking about making caramel.
I think I could write a book on uses for caramel sauce alone..
1. the obvious; poured over ice cream
2. caramel dip for apple slices
3. use for sandwiching cookies; such as french macaroons
4. sneak a little in your next s’more
5. poured into coffee (the non salt version)
6. drizzled over banana cream pie
7. drizzled over banana pudding
8. mixed with bananas tucked in a morning crepe
9. mix a little into cream cheese frosting, spread over apple spice cake for a little change of pace
10. waxing your legs. Okay, kidding; just checking to see if you’re paying attention…
Onto the recipe:
1 C sugar
1/4 C water
3/4 C heavy cream; nuke until slightly warm
2 Tbsp. unsalted butter
1/2 tsp. fleur de sel (optional) if you want salted caramel sauce
In a medium saucepan place the sugar and add the water and mix gently until the mixture resembles wet sand. Cook over medium high heat and let it come to a boil without stirring; until the caramel reaches a deep amber. Turn off the heat and remove the pan from the heat. Carefully pour in the cream, it will bubble and spout a bit; whisk carefully until combined. Whisk in the butter and then the salt if desired. Let cool.