Prep 5 mins
Cook 12 mins
Rich with cream and butter, this is one your guests will NEVER forget! From an old LHJ magazine.
- Melt the butter in a saucepan over medium-high heat.
- Add the sugar and cook, stirring occasionally, until sugar is melted and mixture is a deep amber color- about 4 to 6 minutes.
- Remove from heat.
- Gradually stir in cream.
- Return to heat and cook until smooth, about 2 minutes.
- Serve over ice cream or cake.
Fantastic flavour and easy to make, too easy!! I now make sure I have cream in the fridge so I can whip some up when the nagging from hubby & kids gets too much, lucky it tastes so good over low fat ice-cream :o)
WOW I give this recipe 10 stars. It was really easy and tastes great!!! Served this sauce with fried banana's and vanilla ice cream. It's a keeper!! Thank you for a great recipe :) :)
A very easy way to prepare a good, true caramel sauce. Fast, easy, low mess factor and so good. The only thing I changed was having to use about 1/4 cup of fat free half and half for 1/4 of the cream, with that adjustment, I increased the cooking time after adding the cream by about 5 minutes, to reduce it down a bit. When the sugar/butter is caramelizing, make sure to keep a very close watch on it and do stir it frequently, as sugar that is caramelizing does develop "hot spots" that are heating faster than other areas and can burn, while the rest is not. I found two things helpful, a silicone scraper spatula, because it can hold up to the heat, and also a wire whisk, to evenly distribute the "hot spots" and when adding the cream. If you are unsure of what is the "deep amber" color you need to achieve, chill a plate in the freezer for a few minutes and place a few drops of the caramelizing mixture on it. It should cool and harden almost immediately into a very brittle ball, holding it's shape. It will have a distinct caramel taste to it when tasted. Please use care in making this, as it caramelizes, it gets to over 300 degrees and can cause severe burns. Also, when adding the cream, do so very slowly and with forewarning that it creates a huge amount of steam and bubbles, as the cream is cold when added, if you don't heat it first. Even if you heat the cream first, it still causes a bit of reaction. Don't let this scare you off, this is so easy to do, even as a first timer you are likely to succeed with fabulous results. This is very thick when cold and and thin but not runny when very warm. Excellent