Caramel Butter Sauce
This is delicious over ice cream, fresh fruit, cake, and even apple crisp! Many thanks to the wonderful BakinBaby for help in making the instructions clearer and making for a better recipe!
- Ready In:
- 1 1⁄4 cups sugar
- 1⁄4 cup water
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon cream of tartar
- 1⁄2 cup unsalted butter, cut into pieces
- 1⁄3 cup whipping cream
- Combine sugar, water, salt, and cream of tartar in a heavy duty 2 quart saucepan; cook over medium heat, stirring constantly, until the sugar dissolves.
- Cover and cook 2 to 3 minutes to wash down sugar crystals from the sides of the pan.
- Remove cover, and cook without stirring, to a soft crack stage.(270 degrees or just a bit more) Watch carefully for it to turn light amber. If it turns dark amber, it is burnt. Add the butter and whisk it in quickly.
- Remove from heat; add cream and whisk it inches.
- Serve warm over ice cream, fresh fruit, cake, or apple crisp.
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Goodness this is good! Very easy to make, as long as you pay close attention to the instructions, temp, and time. Poured it over beer bread and ever soooo lip-smacking-good. Will serve it later for the kiddies over ice cream. They'll be ecstatically happy! Thank you breezermom for an oldie, but goodie!Reply
Delish. I cut the water to 1/4 c., and the butter back to 6 T. and cooked longer so it reached an amber color (being careful not to burn the sugar), added the butter, then after removing from heat stirred in the cream. Watchout when you add the cream it really foams up. Used as a topping for ice cream.Reply
As written, this isn't caramel butter sauce, just sugar butter sauce. I followed the recipe exactly and at the point of adding the butter and cream the sauce wasn't carmelized at all. I bought a new candy thermometer just to make this and added at the soft crack stage as it calls for. I ended up cooking it quite a while more, since I'd added the cream and butter I wasn't sure how it would come out but kept going until it got to the right color, then added a capful of vanilla for more flavor,. The final product is tasty but the consistency of a slimy melted toffee - thicker then sauce and but not candy, and very buttery. Maybe some cooking temp adjustment and reduction in butter is needed. Made for PRMRTReply
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