Caramel Sauce

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:

Caramel Sauce

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.



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