Caramel Sauce
Makes a quick and easy small batch of caramel to use as a topping for brownies or ice cream.
Servings 8 big spoonfuls
Cost 5
Ingredients
- ½ cup granulated sugar (100 grams)
- 2 tablespoons water (28 grams)
- 4 tablespoons unsalted or high quality salted butter, room temp (56 grams)
- 4 tablespoons heavy cream, room temp (56 grams)
- 1 teaspoon vanilla
- Tiny pinch of salt
Instructions
- Put the sugar and water in the heavy, stainless steel pan and set over medium heat. If you are using a high powered stove-top, you'll want to keep the flame a little lower. Stir the sugar and water to combine, then heat until it begins to simmer and sugar starts to dissolve.
- Cover pan and boil syrup for 2 minutes.
- Remove cover. At this point it should be clear, but not browning. Continue boiling for another minute, swirling pan until you begin to see some browning of the sugar. Continue cooking and swirling the pan, tilting it so that the mixture doesn't burn, until the mixture is a pale amber. If you let it get too dark it will have more of a burnt taste to it.
- Remove from heat and whisk in butter until smooth. Whisk in cream (it will bubble up).
- When cream is thoroughly mixed, whisk in vanilla and a pinch of salt.
- Let the caramel cool slightly or just until it is a good consistency for drizzling.
