Prep 5 mins
Cook 15 mins
Serve this over ice cream, cheesecake or your choice. This recipe comes from Chef Patrick O'Connell from the Inn at Little Washington.
- In a large saucepan, caramelize the sugar and water.
- Remove from heat.
- Heat the cream and slowly whisk into the caramel.
- Be careful of rising steam.
- Whisk in small pieces of softened butter.
- Makes 2 1/4 cups or approximately 8-10 serving portions.
This caramel sauce should be outlawed it is so incredibly good. It is very rich and tastes like heaven. It was pretty easy to make, although I think I could have let it caramelize a little longer, but I was worried it would burn. I'm looking forward to drizzling a bit in my coffee in the morning, that way I can get a high-end coffee flavor without the high price.
Finally found the time to make this delicacy. Rich and decadent,I recommend it to everyone!! Made as directed and will definately make again! Served over ice cream it is to die for!!
This took me three tries....<br/><br/>The first time, the sugar burned VERY quickly. (I suppose that was my own fault, obviously) For those who have never burned sugar, it's a smell so horrible, it's worse than some harsh chemicals!<br/><br/><br/>.... The second time, the sugar wasn't caramalized when I added the cream. Instead of giving up, though, I kept cooking it. Eventually it did turn. I added half the cream, then I added the rest of the cream, stirring constantly. It started to brown VERY quickly. <br/><br/><br/> I didn't know what would come of it, but in the end it did taste like caramel. I added some cinnamon to the caramel; it was so good! I'll make it again, but this time I'll try not to be so impatient. I'll post a review again then. For now, it's delish!