Great recipe for topping on warm cakes or use on ice cream
- Granulated sugar 1 cup
- Butter (not margarine) 6 Tbsp
- Heavy whipping cream 1/2 cup
- Heat sugar on high heat in a heavy-bottomed 3-quart sauce pan. As sugar begins to melt, stir constantly with a whisk.
- As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color) immediately add the butter to the pan. Continue to whisk vigorously until the butter has melted.
- Once the butter has melted, take the pan off the heat. Add the cream to the pan and continue to whisk to incorporate. Note that when you add the butter and cream, the mixture will foam up considerably.
- Whisk until caramel sauce until smooth. Let cool in the pan for a couple of minutes, then pour into a glass mason jar and let sit until cool to room temperature. Store in a refrigerator for up to 2 weeks. Warm before serving
- First before you start, remove all small children and pets from the area. Oops I mean make sure you have everything ready to go - cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don’t work fast the sugar will burn.
From The Chef To You http://fromthecheftoyou.com/