Hi!
Just a quick post to share the easiest caramel sauce I have made lately. Caramel makes me think of caramel apples, caramel macchiatos, caramel lattes, caramel apple pie – all things fall and cooler temps. With the hottest days still ahead of us here in Texas, I’ve been drinking a lot of iced coffees with caramel on top. Recently I upgraded my coffee system at home from a Chemex to a semi automatic espresso machine, so I’m trying to make more drinks at home and shop less.
Not only is this great in coffee, but on apples, on cheesecake, with oreos – anything your most gluttonous self would want! If you’d prefer a thicker caramel, use right out of the fridge, but if you’re looking for something you can squeeze out of a bottle or drizzle with a spoon, heat it up until desired consistency is reached!
Caramel Sauce
1 cup white sugar
6 tbsp salted butter, cubed and at room temp
1/2 cup heavy cream, room temp
In a large nonstick saucepan or saute pan, melt the sugar down over medium until it’s a nice amber color. This will take several minutes and you should be constantly stirring once the sugar has melted down. Once all of the sugar has liquified, add in the butter and vigorously stir. The sugar and butter will bubble, but continue to stir until the butter and sugar have combined. Once combined, slowly stream in the heavy cream and whisk it in until everything is combined. Let boil for 1-2 minutes, remove from heat, and let cool. Can be kept in the fridge for up to 3 weeks.
