Classic Caramel Sauce

Submitted by lululovesfood

"this is soooo good! put it on anything! popcorn, apples, bananas or ice cream!"

 

• Ready In: 10mins
• Ingredients: 3
• Serves: 4

ingredients

• 236.59 ml sugar
• 88.74 ml butter
• 118.29 ml heavy whipping cream

directions

1. be sure to have all ingredients ready from start because as soon as the sugar melts, it is quick to burn so be careful and work fast.
2. in a heavy bottom sauce pan, on medium/high heat; melt down the cup of sugar, stirring constantly. this might take a while but once it is melted, the sugar will look a bit amber or brownish in color.
3. then add the butter while still stirring. when you add the butter, the sauce will begin to bubble but it's okay.
4. then add the 1/2 cup of whipping cream and as you are still stirring, the sauce will start to come together. you can then turn down the heat and serve.
5. to re-heat the sauce i usually put my sauce in a tupperware container, heat some water in a pan and place the container in the water.

Reviews

[Tinkerbell]

Well, what can I say? Except that I could, would and nearly did eat the whole recipe myself! This caramel is easy, rich, not too sweet and SO addicting! I wasn't sure how best to photograph it, so I whipped up a cinnamon French toast and topped it with toasted pecans, caramel sauce and maple syrup. Then I drizzled it over some green apple slices. I will never buy another jar of caramel sauce! Thanks for sharing, lululovesfood! Made & enjoyed for the Spring 2012 Pick-A-Chef event.

 

[Lavender Lynn]

Melting dry sugar on the stove was a little scary to approach, but it all went according to plan and produced delicious classic caramel. Maybe the only drawback was the obligation to have a caramel sundae for breakfast, but I passed that job on to the DH and he said he'd live with it. Made for PAC.