A quick and easy caramel sauce. Makes a great topping for ice cream or chocolate pudding cakes. Top caramel with fleur de sel for salted caramel sauce.
- 1 1/3 cups heavy whipping cream
- 1 cup granulated sugar
- 3 Tablespoons water
- 2 Tablespoons unsalted butter
Bring whipping cream to a simmer in a small, heavy saucepan. Set aside.
Combine sugar and water in a heavy medium saucepan. Stir over medium heat until sugar dissolves.
Increase heat to high and boil without stirring, until caramel is a medium amber color. If sugar crystals form, brush down the insides of the pan with a wet pastry brush. Watch closely, because it can go from good to burned quickly.
Remove from heat and slowly add warm whipping cream. Mixture will bubble. Return to low heat and stir until smooth.
Remove pan from heat again and whisk in butter.
Store unused sauce in a refrigerator.
Serving: 1g | Calories: 172kcal | Carbohydrates: 17g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 11mg | Potassium: 21mg | Sugar: 17g | Vitamin A: 447IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg