This caramel sauce is just amazing, plus it is really easy to make. In just 20 minutes you will have the perfect caramel sauce. The best part of it all is that our recipe only calls for 4 ingredients and it is ideal to use with pretty much any dessert, cookies, brownies, cupcakes, cakes, or even brunch recipes like pancakes.
Whenever we think about caramel, we mostly think about the fact that caramel is supposed to behard to make, but this caramel sauce recipe is not hard to make at all, which is one of our favorite caramel recipes. It only calls for sugar, cream, butter and salt, all ingredients we usually have at home at any given time.
The one thing I will say is that you should be careful while cooking the caramel, since there a few things that could go wrong, from burning your hands to overcooking it. The good thing is you don’t really need a kitchen thermometer for this recipe to have a great caramel.
Now, you might be asking yourself -What can I eat this caramel sauce with?-. The answer is pretty much everything! I can think of at least 50 things or dishes to eat it with. With cheesecake, apple pie, chocolate cake, brownies, pop corn, vanilla ice cream, pretzels, banana bread, or just a toasted piece of bread.
This sauce’s texture is pretty liquid when just made, but once it cools down a bit it turns way creamier. Then, when you put it in the fridge it becomes thicker, so if you would rather have a runnier caramel sauce you should heat it up before using.
If you like this recipe, you have to go see our applesauce. It is really easy to make and works wonders for many dishes and recipes, you will for sure love it.
- 1 C (7 oz) (200 gr) granulated white sugar
- 1/4 C (1 fl oz) (60 ml) cold water
- 1/2 C (4 fl oz) (120 ml) whipping cream
- 1/4 C (2 oz) (60 gr) unsalted butter
- Salt, to taste
Place the sugar and water in a small pot and put it on the stove over medium heat. Let it cook without stiring, for about 10 – 12 minutes until the sugar dissolves and turns a bit yellowish in color.
Meanwhile, place the cream in a heat resitant bowl and put it in the microwave for 12 minutes so it heats up a little.
When the 12 minutes have passed, carefully add in the cream, and mix using a rubber spatula and cook for 2 to 3 minutes until a soft caramel forms.
Take off the heat, then mix in the butter with a pinch of salt and mix using the same spatula to get a smooth caramel. Serve while still hot and store in a container with a lid for up to 1 month.