Give your ice cream or other desserts an upgrade with this rich, lightly salted caramel sauce.
Sauce | Caramel Sauce
There are two kinds of caramel used in desserts: dry and wet. Dry caramel involves simply cooking down sugar with a little bit of water until it becomes a liquified sugar syrup. This can be spun over desserts to make dramatic, glasslike sculptures.
Wet caramel on the other hand, refers to caramel sauce. A classic sundae staple, this sauce takes a simple bowl of ice cream to the next level, other toppings optional. It’s also great for dipping fruit, topping pastries, or even stirring into your coffee.
This recipe is courtesy of Phoebe Raileanu from Austin’s
. She likes to use our
Stainless Clad Saucier
, since cooking with sugar can be a delicate process and the rounded sides help the sauce cook evenly.
To make a butterscotch sauce, use light brown sugar instead of white and add ½ a vanilla bean with the dairy in Step 3. This makes about 2 cups.
cups granulated sugar (see note above for butterscotch variation)
cup heavy cream
tablespoons unsalted butter, cubed
teaspoon coarse or flaky sea salt (optional but recommended)
Add sugar to
and pour in water. Stir continuously, over medium low heat until the sugar has dissolved.
After about 5 minutes, increase heat to medium-high and cook until the mixture is turning golden, resisting the urge to stir. Cook for about 5 more minutes until the mixture has darkened to a deep amber color.
Remove from heat immediately and add in the heavy cream and butter, stirring vigorously until fully combined. Be careful, the syrup will bubble when you introduce the fat. Stir in the salt, if using.
You can use the sauce now or save for later. If saving, allow to cool completely before transferring to a mason jar. It will keep in the fridge for up to 2 months. Warm before using.
Follow along with Phoebe as she creates caramel and butterscotch sauce in this video below.