I love a good dessert sauce. It adds a generous dose of glamour and oomph to even the most mundane of desserts. But as far as caramel sauce is concerned I’ve been sitting firmly on the fence for a long time. And I refuse to budge. I have to concede, however, that it is not always the adulterant I’d like to think it is. I may not like it on my ice-cream or in my coffee but it does pair very well with popcorn, apples or dark chocolate.
I tried to drink it straight out of the jar. It was only when husband reminded me that I wasn’t pregnant anymore and that drinking dessert sauces neat wasn’t going to do my waistline any good, did better sense prevail. It’s THAT good!
For this basic sauce you need just three ingredients – Sugar, Butter and Cream. It’s super simple.
Follow the pictures below for a step by step visual guide. You’ll be done in 15 minutes.
- Granulated sugar – 1 cup
- Salted butter – 6 tbs (chopped into cubes)
- Cream – 1/2 cup
In a saucepan with tall sides, heat granulated sugar on medium heat, stirring constantly with a silicon or wooden spatula.
The sugar will get clumpy before it melts into a thick golden coloured liquid. Keep stirring. Make sure not to burn the sugar. Reduce heat if required.
Once melted, add in all the butter. The sugar will bubble up. This is where the tall sides of the pan come to your rescue. Keep stirring till the butter melts entirely.
Slowly drizzle in the cream while stirring. This too will cause the caramel to bubble up and splatter. And yes…..continue to stir
If you’d like a thicker caramel which just a faint hint of bitterness to it….keep stirring on a low flame till it reaches the desired consistency. Remember, caramel will thicken further once it is cooled. Pour the caramel sauce into a jar with a tight lid and store it in the refrigerator. It lasts for up to 10 days. Reheat in the microwave, in short 5 second bursts before using.