When I moved to San Diego, my first job was serving at this small, but AMAZING French restaurant named Chez Loma. Part of the training process was that everyone had to help prep in the kitchen in order to have a full understanding of what goes into the food and how it’s prepared. Here, I learned how ridiculously easy it was to make caramel sauce. Few ingredients, minimal cooking time, and BAM-delicious nectar that I ate on a nightly basis on top of a slice of bread and sprinkled with cinnamon. YUM. Here’s an easy recipe that I love from Simply Recipes for you to try and experiment with! I’ve added lavender, cayenne pepper, or basic vanilla-all with fabulous results.
Caramel Sauce Recipe By Simply Recipes
- 1 cup (210 g) of sugar
- 6 Tbsp (85 g) butter
- 1/2 cup (120 ml) heavy whipping cream
1 First, before you begin, make sure you have everything ready to go – the 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. Safety first – make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water.
2 Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. Note that this recipe works best if you are using a thick-bottomed pan. If you find that you end up burning some of the sugar before the rest of it is melted, the next time you attempt it, add a half cup of water to the sugar at the beginning of the process, this will help the sugar to cook more evenly, though it will take longer as the water will need to evaporate before the sugar will caramelize.
3 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. Whisk until the butter has melted.
4 Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big.
5 Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. (Remember to use pot holders when handling the jar filled with hot caramel sauce.) Store in the refrigerator for up to 2 weeks. Warm before serving.