Caramel Sauce

caramel sauce #1Simply put, there is nothing on the planet as good as a homemade caramel. This sauce, like the homemade candy, is rich, thick, and can accept no substitutions. It’s a perfect topping for the Rocky Road Bars, and possibly countless dessert recipes, but use your imagination and have fun with it.


Caramel Sauce
From “In Season”, by Greg Atkinson
Makes about 1 1/2 cups.


1 c sugar

1 c heavy cream

1/8 t salt

1 t vanilla

caramel sauce #2

  1. In a deep, dry saucepan over medium-high heat, stire sugar until slightly browned and melted.
  2. Add cream all at once.  Cream will immediately boil up and threaten to spill over, and melted sugar will harden into a mass.
  3. Stir and cook 3 – 5 minutes, or until sugar has melted again into the boiling cream.  Some lumps will remain;  these should be strained out.
  4. Transfer caramel sauce to a clean dry canning jar or a small pitcher, then stir in salt and vanilla.
  5. Serve over Rocky Road Bars, vanilla ice cream, or as a dip for sliced apples.  Enjoy!

This Caramel Sauce will keep in the refrigerator for up to a week, or frozen for up to 6 months.

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