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Caramel sauce is a game-changer in the kitchen. Imagine drizzling this rich, buttery goodness over ice cream, pancakes, or even apple pie. It's surprisingly easy to make, and the result is a silky, golden sauce that elevates any dessert. Let's dive into this simple yet decadent recipe.
Caramel Sauce Recipe
Ingredients:
- 1 cup sugar
- 6 tbsp unsalted butter
- 1/2 cup room temperature heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions:
- In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns into a thick amber-colored liquid.
- Add the butter and stir until melted and combined.
- Slowly pour in the heavy cream while stirring. Allow the mixture to boil for 1 minute.
- Remove from heat and stir in the vanilla extract and salt. Let it cool slightly before using.
What You Will Need
What you will need to make caramel sauce
- Sugar: Melts into a thick amber liquid, forming the base of the caramel's rich, sweet flavor.
- Unsalted butter: Adds creaminess and depth, balancing the sweetness with a smooth texture.
- Heavy cream: Introduces a silky consistency, making the sauce luscious and pourable.
- Vanilla extract: Enhances the caramel with a warm, aromatic note, adding complexity.
Tools and Instruments Required
- Saucepan: Essential for melting sugar evenly and achieving the right caramel consistency.
- Wooden spoon: Ideal for stirring hot sugar without melting or transferring heat.
- Measuring cups: Ensures precise amounts of sugar, butter, and cream for perfect caramel.
- Whisk: Helps incorporate cream smoothly into the caramel without clumping.
- Heat-resistant spatula: Useful for scraping down the sides of the pan to prevent burning.
Caramel Sauce Recipe
Rich and creamy caramel sauce, perfect for desserts.
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Equipment
- Saucepan
- Whisk
Ingredients:
Main Ingredients
- 1 cup Sugar
- 6 tbsp Butter unsalted
- 1/2 cup Heavy Cream room temperature
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
Instructions:
- In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns into a thick amber-colored liquid.
- Add the butter and stir until melted and combined.
- Slowly pour in the heavy cream while stirring. Allow the mixture to boil for 1 minute.
- Remove from heat and stir in the vanilla extract and salt. Let it cool slightly before using.
Notes:
Store in an airtight container in the refrigerator for up to 2 weeks. Reheat before using.
Nutrition value:
Calories: 150kcalCarbohydrates: 20gFat: 8gSaturated Fat: 5gCholesterol: 30mgSodium: 50mgSugar: 20gVitamin A: 300IUCalcium: 20mg
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Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the caramel sauce as directed.
- Let it cool completely.
- Store in an airtight container.
- Keep in the fridge for up to 2 weeks.
Freezing Instructions
- Pour cooled caramel into a freezer-safe container.
- Leave some space for expansion.
- Freeze for up to 3 months.
- Thaw in the fridge overnight before using.
Adding a pinch of sea salt to your caramel sauce can enhance its flavor, balancing the sweetness and giving it a more complex taste.
Frequently Asked Questions
FAQ:
How long does caramel sauce last?
It lasts up to two weeks in the fridge.
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt.
Why did my caramel sauce crystallize?
Stirring too much or sugar not dissolving properly can cause crystallization.
Can I reheat caramel sauce?
Yes, gently reheat in the microwave or on the stove.
Is heavy cream necessary?
Yes, it gives the sauce its rich, creamy texture.
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