Caramel Sauce

By lorik

Ingredients

• Variation:
• 1 cup heavy cream
• 2 tablespoons light corn syrup
• 2 tablespoons unsalted butter
• 1/4 teaspoon kosher salt
• 1 cup sugar
• 1 vanilla bean, split lengthwise, seeds scraped out (or 2 teaspoons vanilla extract)
• Whiskey Caramel Sauce:
• 3/4 cup sugar
• 2 tablespoons light corn syrup
• 2/3 cup sugar
• 3/4 cup heavy cream
• 2 tablespoons whiskey
• 1/2 teaspoon fine sea salt
• Variation:
• Super Easy Caramel Sauce:
• 1 cup unsalted butter
• 2 cup light brown sugar
• 2/3 cup heavy cream

Details

Servings 1
Preparation time 5mins
Cooking time 30mins
Adapted from foodnetwork.com

Preparation

Step 1

Combine the heavy cream, corn syrup, butter and salt in a saucepan. Bring to a simmer over medium heat, whisking; remove from the heat.

Sprinkle the sugar evenly in a large skillet. Cook over medium heat, undisturbed, until the sugar melts and starts caramelizing, about 5 minutes. Continue cooking, swirling the pan (but not stirring) until the caramel is dark amber, 10 to 15 more minutes.

Remove from the heat and add the warm cream mixture. Return to medium heat and bring to a simmer; cook, whisking, until smooth, about 7 minutes. Stir in the vanilla. Let cool slightly before serving. To store, let cool completely, then cover and refrigerate up to 2 weeks; reheat before serving.

Whiskey Caramel Sauce Variation:
Sprinkle the sugar in an even layer into a medium heavy-bottomed pan and set over medium-high heat. Once a thin layer of sugar begins to melt, use a spatula to fold and stir the melted sugar onto the unmelted sugar. Continue to stir until amber in tone, about 8 minutes. Remove from heat and carefully stir in the cream. Transfer sauce to a nonreactive bowl and allow to cool slightly before adding the whiskey and salt.

Super Easy Variation:
In a medium saucepan, melt the butter. Add brown sugar and heavy cream; whisk continuously over medium heat until sugar is dissolved.
Bring to a boil and allow to boil for only 3 minutes (do not overcook). Remove from heat and allow to cool.
Store in refrigerator for up to one month.