A small amount of salt added to caramel sauce produces an irresistible sweet and salty result. Try coffee, vanilla, chocolate or a nut ice cream with this sauce. To make chocolate caramel sauce, stir 2 ounces of chopped semisweet chocolate into the warm sauce.
Make Ahead: The caramel sauce can be cooled, covered and refrigerated for up to 5 days.
Servings: 1.5 cups
- 3/4 cup heavy cream
- 1/2 cup water
- 1 cup sugar
- 1/2 teaspoon salt
Warm the cream in a small saucepan over low heat.
Combine the water and sugar in a large, heavy saucepan over medium-low heat; cover and cook for about 6 minutes, until the sugar dissolves. It is okay to stir the mixture occasionally to help the sugar dissolve evenly. Uncover, increase the heat to medium-high and bring to a boil. Cook for about 10 minutes or until the mixture turns a dark golden color. Watch closely so the caramel does not burn. If necessary, stir gently with a wooden spoon to help the mixture cook evenly. As soon as a dark golden color is reached, remove the pan from the heat.
Slowly and carefully pour the warm cream into the hot caramel. Be careful, as the mixture will bubble up. When the bubbling subsides, use the wooden spoon to stir the caramel to a smooth sauce and let it cool for 5 to 10 minutes. Stir in the salt.
Use immediately; or cool, cover and refrigerate for up to 5 days. To serve, warm the chilled sauce in a saucepan over low heat, stirring often.
From cookbook author Elinor Klivans.
Tested by Mary Pat Flaherty.
E-mail questions to the Food Section at firstname.lastname@example.org.