Photo: Caramel Sauce Recipe
Ingredients
- 2 cups sugar
- 1 cup water
- 3/4 cup heavy cream
- 1 tablespoon orange-flavored liqueur (recommended: Grand Marnier)
Directions
In a saucepan combine sugar and water and bring to a boil over high heat. Lower the heat to medium and simmer until the mixture turns deep amber in color, about 6 to 8 minutes. Watch very carefully as this mixture turns color very quickly.
Carefully add the cream. The mixture will bubble and spit when the cream is added. Remove from the heat, stir, and add the liqueur. Cool slightly.
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By Cooking Cutie11
Rockland County, NY
on July 17, 2010
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I tried making this sauce twice. The first time, I made the mistake of stirring the mixture, which I realized was my error. The second time, I added the sugar and water to the pan and didn't touch it, and the mixture still did not brown. I don't know what I'm missing (except 4 cups of wasted sugar but this didn't work for me. I'm an experienced baker, but I couldn't get this to work. Don't know if I'm doing something wrong, or if the recipe needs more instructions. Either way, I have no caramel sauce.
By ena3m_8208215
Simi Valley, CA
on April 08, 2009
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I'm pretty sure I followed the recipe perfectly, but I must have done something wrong because it didn't turn deep amber, or any shade of brown or gold, and I let it go an extra four minutes past the time in the recipe. Added the cream, and the cream didn't blend. This wasn't caramel sauce.
By kgreen_5157507
Seattle, WA
on March 11, 2006
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I have made this sauce twice now. Both times it turned out perfect. Great over ice cream or pound cake.
Thank you, Wolfgang!
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