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Caramel Sauce

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© 2011 Helana Brigman
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I’ve always been scared to make my own caramel sauce. Perhaps it’s the way the sugar magically changes color in a sneaky, sudden process (clearly, sugar cannot be trusted), or the many, many, many warnings I’ve heard from other chefs telling me that melting sugar is not only dangerous (it’s hotter than boiling water and sticky), but also difficult.But the truth is, if I let fear keep me from making dishes that are guaranteed to be slam-dunk clearly delicious, I’d, clearly, not be doing my job.  I got up the gumption to de-bone a duck last semester, so why not melt sugar into a warm, gooey caramel sauce?

I recently made this caramel sauce when baking Samoas from scratch after Russ and I did a podcast on demystifying Girl Scout Cookies (see tomorrow’s recipe for more details).  The result was a sweet sauce better than any caramel found in stores as it’s made with real butter and real cream.

This recipe is easy and fast, but follow the directions closely for safety reasons so that you, too, can live to cook another day.

Caramel Sauce

This recipe is a basic, easy caramel sauce recipe adapted from Elise Bauer’s blog Simply Recipes.  You can find her version (with some very useful pictures) here.


* 1 cup sugar

* 6 tablespoons butter

* 1/2 cup cream

1.) The best advice Elise gives in her version of this recipe is to have everything ready to go AND to cover your hands with oven mitts while making the sauce. Go ahead and measure out your 1 cup sugar, 6 tablespoons of butter, and the 1/2 cup cream.  Set these aside, but be ready to add the butter and cream to your pot once the sugar has melted and become amber in color.

2.) Add sugar to a deep, high-sided pot (for safety reasons) and turn heat to high and whisk nonstop until the sugar begins to melt.

3.) You’ll know you’re ready to add the cream and butter when the sugar is dark amber in color.

4.) Turn the heat off and whisk in 6 tablespoons of butter.  Once integrated, whisk in the 1/2 cup of cream.  Allow the sauce to set for several minutes and transfer to a glass jar or container.  You can use the sauce instantly, or keep it in the refrigerator for up to 2 weeks.

Enjoy! Makes a little more than 1 cup of sauce.

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Caramel Sauce, 5.0 out of 5 based on 2 ratings
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