Caramel Sauce (L'Academie de Cuisine)

By

From Culinary Skills Lab - Sauces II - 10/17/11
(Chef Sandy Patterson)

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Ingredients

  • 1 cup sugar
  • 1 TB water
  • 1/2 cup cream

Preparation

Step 1

Place sugar and water in a heavy bottom pot and stir gently. Be sure to scrape down the sides of the pot.

Heat over med-high heat and then simmer until the activity slows and it starts to brown.

When sugar is golden, remove pot from heat.

Slowly pour the cream into sugar mixture while swirling the pot. After the cream is mostly or completely combined, you can use wooden spoon to stir the sauce.

NOTE: If the sauce will be served cold, you will need to add more cream, as it will firm up as it cools.

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