Travel to Italy

Travel to Italy
Travel to Italy

Italian Recipes

Italian Recipes
Italian Recipes

Dessert Recipes

Dessert Recipes
Dessert Recipes

Caramel Sauce


Caramel Sauce

What does it take to make an incredible caramel sauce? Just 3...yes, three ingredients. Perfect timing and not being distracted by any social media will also ensure a superb sauce that will make your stomach flutter with excitement and your eyes tear up in delight. Seriously! I'm not kidding. It happened to me.



Come on...look at this sauce?!? Aren't you getting just a wee bit excited? Maybe it's just me and caramel. Oh, caramel. You tempt me so.
Caramel Sauce


Caramel Sauce



Whisk in the butter.



Whisk in the cream. Now look at this gorgeous caramel sauce! It wasn't that difficult, right? My words of advice are to make sure you have your butter and cream right there ready for the pan. When the sugar melts, you need to move quickly. Also make sure you aren't using your smallest pan in the house. This sauce may not look like a lot but it will foam up and it is hot! Don't be tempted to dip your finger in it. I'm warning you to be patient and let it cool a while. Then you just dip in your spoon. Go ahead, dig in! It is amazing!

I used the recipe from Simply Recipes.




Caramel Sauce

by Savoring Italy
Prep Time: 3 minutes
Cook Time: about 7 minutes

Ingredients (Makes a little over 1 cup of s)
  • 1 cup of sugar
  • 6 Tbsp butter
  • 1/2 cup heavy whipping cream
Instructions

In a 2 (or 3) quart pan, melt the sugar over medium heat. Whisk the sugar as it melts to make sure you don't burn it. As soon as sugar comes to a boil, stop stirring. You should have a liquid sugar that is a dark amber color. 

Add the butter and stir it in. Remove the pan from the heat. 

Slowly add the cream to the sauce (take caution as it is very hot and it may foam up). Whisk the sauce until it is nice and smooth.

Pour into a jar and and store it in the fridge for up two weeks. Heat up before serving.


19 comments

  1. One should alway, always have a jar of caramel sauce around, ready. It´s probably my favorite sauce ever!

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  2. Oh, caramel - sweet, heavenly caramel!!! And so true not to get distracted. It's quite tricky and needs loving care and attention.

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  3. It's amazing how a simple sauce like caramel, bring life to pancakes, ice cream, coffee, cakes, etc. I love your clicks :)

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  4. Caramel is sooo good! I make mine the same way but because of a pretty nasty dairy allergy I substitute Earth Balance sticks and full fat coconut milk. Makes a yummy ice cream topping or my favorite is to use it like a glaze over a bundt cake.

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  5. Lora,
    I''ve never made caramel sauce but yours looks so good. I'll ha e to try this.
    Annamaria

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  6. So simple... Love the golden color!!!

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  7. Please pass me a spoon! This sauce looks like heaven :).

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  8. Lora,
    I love all these DIY recipes I am seeing . . love this, yum!

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  9. I have to make a jar for the ice cream!

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  10. I love me some caramel sauce! So delicious, simple, and quick to make. Yours looks so incredibly appetizing.

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  11. I love having a jar of caramel sauce in the fridge. This looks so good, love the photos!

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  12. Oh caramel sauce..you tempt me too! Pinned -this looks so good ;-)

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  13. I could drink that caramel sauce straight from jar! I LOVE that first photo, food porn to the 100th degree! Is there anything you make that isn't amazing? I'd say NO. :) xo

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  14. Yum. Just... yum. I love caramel but I tend to make it as I use it rather than storing it for ease of use. Now I'm wondering why I don't keep a jar in the fridge! I'll have to change that... using your recipe. Thanks! Gorgeous photos too!

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  15. Oh, caramel, how I love you! Such tempting pictures, Lora. Now I need to make some!

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  16. ---YUmmmmmmmmy.
    I LOVE how the caramel drips off the sides of the jar... YESs!
    Lovely. X

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  17. [...] my recent caramel sauce and pastry cream recipes? They were an important part of this incredible cake! The caramel sauce [...]

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  18. I have attempted to make this sauce twice and both times it crystallizes on me while I am in the "boil until it turns amber color" process. What am I doing wrong? thanks, Pat

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