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Recipes // Desserts // Dark Caramel Sauce

Dark Caramel Sauce

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By Dédé Wilson

Makes about 2 cups

Ingredients:

  • 2 cups sugar
  • 1/2 cup water
  • 1 cup heavy cream, at room temperature

Directions:

  1. Place the sugar and water in a large heavy-bottomed saucepan. Stir to moisten the sugar and cook over a medium-high heat, without stirring, until the syrup begins to color. Wash down the sides of the pot once or twice with a damp pastry brush if necessary.
  2. When the syrup is a medium amber color, watch closely as the color will deepen quickly. Within the next minute or so the caramel will turn a very dark mahogany brown, the bubbles will turn tan in color and wisps of smoke might appear. Immediately remove from heat and swirl pot to dissipate heat.
  3. Place down on cool burner and slowly pour in cream. The mixture may bubble up furiously. Just let the bubbling subside and whisk until smooth. If the cream is too cool, it will cause the caramel to seize. Just place the pot back over a low heat and stir until the sauce liquefies.
  4. Cool to room temperature. Refrigerate in airtight container for up to 1 month. Re-heat in double boiler or microwave before using. Perfect over ice cream, cake, used as a warm dip for tart apple slices or eating off of a spoon.
  5. Vanilla Caramel Sauce: Stir in 2 teaspoons vanilla extract before cooling.
  6. Crème Fraiche Caramel Sauce: Use equal amount crème fraiche in place of the heavy cream; it will have a slight tang.
  7. Salted Caramel Sauce: After spooning caramel over dessert, sprinkle with a few grains of fleur de sel to provide crunch and saltiness.
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