Ingredients
Check off ingredients as you go
- Makes 1 jam jar
- 200g (1 cup) sugar
- 3 tablespoons water
- 20g (1½ tablespoons) butter
- 1 pinch of salt
- 200ml (¾ cup plus 1 tablespoon) heavy cream
A smooth and simple caramel sauce, a basic recipe to keep on hand for topping your cakes or cheesecakes, filling your crepes, or drizzling over ice cream.
In a saucepan, melt the sugar with the water over medium heat. Avoid stirring until it has melted into caramel.
Meanwhile, heat the cream in a saucepan or microwave. It must be very hot, otherwise the caramel will harden on contact and you’ll end up with soft caramel, but not caramel sauce…
As soon as the sugar has melted and turned a nice light caramel color, add the cream, stir, and cook for about 3 minutes. Add the butter and salt, bring to a boil, continue for a few moments, then turn off the heat.
Pour into a jar and let cool to room temperature before storing in the refrigerator.
Tip and Storage
This sauce keeps for several days in the refrigerator. It will harden and you’ll need to take it out before using or warm it up for a few moments.