Ingredients
Check off ingredients as you go
Makes 1 jam jar
- 200 g (1 cup) sugar
- 3 Tbsp water
- 20 g (1½ Tbsp) butter
- 1 pinch salt
- 200 ml (¾ cup + 1 Tbsp) heavy cream
A soft, simple caramel sauce, a basic recipe to keep up your sleeve for spooning over your cakes or cheesecake, filling your crêpes or drizzling over ice cream.
In a saucepan, melt the sugar with the water over medium heat. Avoid stirring it until it has melted into caramel.
Meanwhile, heat the cream in a saucepan or in the microwave. It needs to be very hot, otherwise the caramel will seize when it hits it and you’ll end up with soft caramel, but no caramel sauce…
As soon as the sugar has melted and turned a pretty, fairly light caramel color, add the cream, stir and cook for about 3 minutes. Add the butter and salt, bring to a boil, let it bubble a few moments longer, then turn off the heat.
Pour into a jar and let cool to room temperature before storing in the refrigerator.
Tips and storage
This sauce keeps for a few days in the refrigerator. It will firm up, so take it out ahead of time before using it or warm it up for a few moments.