A simple recipe for a favourite dessert topping, this Caramel sauce is perfect. It’s a fail safe basic recipe used by top chefs and culinary students across the globe. The trick to this is, trust the process. Don’t rush. It comes together with minimal effort and maximum reward.
1/2 cup heavy cream (whipping cream not pre-whipped.)
2 tbsp unsalted butter
3/4 tsp maldon salt
Instructions
In a small sauce pan, combine the sugar and the water. (add the granulated sugar then make a little well. Add the water. Do NOT stir.)
Allow the sugar to melt and boil. Once it turns an amber color, then move to next step.
Heat the cream in the microwave for 30 seconds. Then using a wooden spoon, add to the melted sugar and stir constantly while adding. The reaction will be to bubble, rise, and froth. Do not get worried. Just keep stirring and in about 30 seconds remove from heat and keep stirring. You should have a nice loose caramel sauce.
Now add your butter and mix until melted in. Toss in the salt. Give it a stir.
Done.
See. Easy as that.
Now store it in the fridge for up to 10 days and enjoy over pie, ice cream, or cakes.
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