A Word From The Cook
“Caramel Sauce is quick to make and tastes as good as it looks!”
20 Minutes + 20 minutes to cool
Makes 3 cups Caramel Sauce
- 3 Cups sugar
- 1 Cup water
- 1 1/3 Cup heavy cream
- 1/2 Cup unsalted butter
- Optional - add 1/4 cup whiskey, rum or other flavor as desired
Step 1 – Combine and Heat Sugar and Water
In a heavy 8 cup saucepan, combine and heat sugar and water over medium low. Stirring only until sugar is dissolved.
Once sugar is dissolved, remove wooden spoon and increase heat to medium high.
Bring mixture to a boil while occasionally swirling the pan. Do not stir with a spoon.
Continue to cook until mixture turns and amber color, and you begin to smell the sugar turning to caramel – about 8-10 minutes.
Step 2 – Add Whipping Cream
Remove pan from heat and add cream to caramel. It will bubble up, and steam so be careful to stand back slightly.
Return pan to low heat and stir for a minute to dissolve any residual lumps.
Step 3 – Add Butter and Flavoring
Remove from heat and stir in butter and whiskey, rum or other flavorings.
You can serve caramel warm, room temp or chilled.
If using to frost a cake, let the caramel cool in the refrigerator for 20-30 minutes to avoid dripping.