This is an amazing caramel sauce that goes perfectly with so many of my favorite desserts. It matches perfectly with the brownies recipe that I recently posted, but its so versatile that it goes great with anything from being poured onto ice cream to being poured into coffee. But what I love most about this caramel sauce is that it has a hint of salt that perfectly balances the sweetness of caramel. This balance is the reason that this recipe a staple in my kitchen.
- 1 cup water
- 2 cups sugar
- 1 cup heavy cream
- 1/4 tsp salt
Begin by pouring the water in a saucepan. Carefully pour in the sugar making sure not to get any on the sides of the pan. Heat over medium heat until the sugar melts and then put the heat on high until it turns a golden caramel brown. This should take a good 20 to 30 minutes. Do not touch it while cooking. Trust me the caramel will be fine. Just before the sugar is a medium brown, heat up the cream a bit in the microwave. This will help prevent clumping* once added to the caramel. Slowly whisk in the cream being careful because the caramel may splatter. Continue to boil until it thickens slightly being aware that it will thicken more once cool. Add the salt.
*Note: its ok if the sugar lumps together when adding the cream. Just continue stirring and the clumps will eventually work themselves out.