Caramel Sauce

"Caramel is sugar that has been taken just to the edge of burning.   

   Caramel's color reveals the extent to  which it is cooked.

The palest form is just concentrated sugar syrup. 

 The next stage is golden, followed by amber and dark." 

Martha Stewart

 

Probably you will read lots of recipes that state "do not use white sugar", " use only heavy cream", " do not use a spoon" etc., etc. , etc. Believe me, not everything must be that strict and this caramel sauce can be done exactly with just three main ingredients and is very delicious. Here is what you will need :

Ingredients :

 

 Half cup of sugar  ( any sugar )

2 spoons of butter

4 full spoons of whipped cream

  pinch of salt

 

 

Melt the sugar over high heat. It's very important to carefully watch the stove, as soon as the edges of the pan start caramelizing, immediately lower the heat to a medium low.  

 

 

 

 

Lower the heat to the lowest setting when there are only a few remaining non-caramelized pieces. Don't let the sugar get brown, otherwise you'll get a burnt taste.

 

 

 

When all the sugar is an amber color, remove from the heat, pause for about a minute, then slowly add the butter and salt. Stir constantly with a wooden spoon. Do not worry when the sugar hardens and keep on stirring.

 

 

 

Bring back to the stove using the lowest setting and add the whipping cream spoon by spoon.

 

 

When all the ingredients are well mixed , stop the stove and  let the sauce cool down.

 

 
 

From these quantities you will get a jar with caramel sauce.

 

 

It can be serve hot over ice cream although it will be thin, but thickens as it cools or refrigerate it overnight or up to several days.

 

 Enjoy !