Easy Caramel Sauce

Published January 1, 2003.

Why this recipe works:

Our easy caramel sauce recipe calls for covering the caramel as it cooks, to allow water condensing on the lid to wash away any sugar crystals that cling to the sides of the pan. When the cream mixture is added, the hot sugar syrup will bubble vigorously (and dangerously), so don't use a… read more

Our easy caramel sauce recipe calls for covering the caramel as it cooks, to allow water condensing on the lid to wash away any sugar crystals that cling to the sides of the pan. When the cream mixture is added, the hot sugar syrup will bubble vigorously (and dangerously), so don't use a smaller saucepan.

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Makes about 1 1/2 cups

If you make the caramel sauce ahead, reheat it in the microwave or a small saucepan over low heat until warm and fluid. When the hot cream mixture is added in step 3, the hot sugar syrup will bubble vigorously (and dangerously), so don't use a smaller saucepan.

Ingredients

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