classic caramel sauce
categories:  Desserts   

Prepared: 2008-02-28

Ingredients:

• 3 cups sugar
• 1 cup water
• 2 cups heavy (whipping) cream
• 2 ounces (4 tablespoons) unsalted butter, softened
• Large pinch of kosher salt

Preparation:

• Stir the sugar and water together in a heavy saucepan.
• Cook over medium heat until the sugar dissolves, about 2 minutes.
• Increase to high heat and continue to cook, without stirring, until the sugar has caramelized and is medium amber in color.
• Remove the pan from the heat and slowly stir in about 1/4 cup of the cream. (the caramel will sputter, so stir carefully.)
• continue gradually strring in the remaining cream.
• Let the caramel cool, strring occasionally, until warm.
• whisk in the butter and salt.
• Cover and reigerate until ready to serve.
• If serving warm, reheat in a double boiler or microwave.

Makes about 4 cups

reviews:

	if made properly, this turns our to be an excellent caramel sauce. the first batch I made, I didn't let the sugar/water mixture boil long enough, so the caramel sauce didn't turn out just right... I ended up reboiling the sauce (after having added the cream) and end up with half caramel, half fudge... which ended up also being tasty. but then i redid the recipe correctly... yummy! (the good version is the darker brown one in the above photo with the two pots)
	Reviewed on 2008-03-03 by rubby