Hot Caramel Sauce
This is a really yummy caramel sauce for ice-cream or whatever else you put caramel sauce on. If you have trouble with the sugar hardening before or after you add the cream, just keep heating it and it will soften.
Recipe:
1 cup white sugar
¼ cup water
4 tablespoons salted butter
⅓-⅔ cup heavy whipping cream, depending on how firm you want it (for ice-cream topping use the most amount)
⅓ teaspoon salt
Place sugar and water in saucepan over medium heat. Stir until the sugar begins to dissolve. After it begins to boil, take precautionary measures to wipe the sugar from the sides of the pan and wash your spoon or spatula thoroughly from all sugar crystals. Boil the mixture, without stirring, until it turns the color you want it--usually dark amber but watch it carefully so it won't burn (between 338-350°F). Briskly stir as you slowly pour in the cream and stir and cook for another 2 minutes. Remove from heat and stir in butter and salt. Let cool completely before covering. It will keep for a month in the fridge.
1 cup white sugar
¼ cup water
4 tablespoons salted butter
⅓-⅔ cup heavy whipping cream, depending on how firm you want it (for ice-cream topping use the most amount)
⅓ teaspoon salt
Place sugar and water in saucepan over medium heat. Stir until the sugar begins to dissolve. After it begins to boil, take precautionary measures to wipe the sugar from the sides of the pan and wash your spoon or spatula thoroughly from all sugar crystals. Boil the mixture, without stirring, until it turns the color you want it--usually dark amber but watch it carefully so it won't burn (between 338-350°F). Briskly stir as you slowly pour in the cream and stir and cook for another 2 minutes. Remove from heat and stir in butter and salt. Let cool completely before covering. It will keep for a month in the fridge.
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