Recipe courtesy of Four and Twenty Blackbirds
Recipe courtesy of Four and Twenty Blackbirds
Watch how to make this recipe.
Caramel Sauce
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 250
- Total Fat
- 17 g
- Saturated Fat
- 11 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 0 g
- Sugar
- 25 g
- Protein
- 0 g
- Cholesterol
- 51 mg
- Sodium
- 8 mg
Emily and Melissa Elsen, the sisters behind famed pie shop Four & Twenty Blackbirds, use this simple caramel sauce as a key ingredient in their Salted Caramel Apple Pie (recipe available in Panna's "How to Make Pies" class). But it tastes just as great with ice cream, waffles—or even a spoon!
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 250
- Total Fat
- 17 g
- Saturated Fat
- 11 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 0 g
- Sugar
- 25 g
- Protein
- 0 g
- Cholesterol
- 51 mg
- Sodium
- 8 mg
Ingredients
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Directions
- Whisk sugar and water together in a medium saucepan, and cook over medium-low heat until the sugar is just dissolved. Add the butter and bring to a slow boil. Continue stirring over medium heat until the mixture turns a deep, golden brown color, almost copper.
- Turn off heat; immediately but slowly add the heavy cream (use caution, as the mixture may bubble up rapidly). Whisk the final mixture thoroughly to combine, and set aside to cool. Makes about 2 cups.
Cook’s Note
Caramel Sauce can be made several days in advance. Cool, then store in the refrigerator in an airtight container; bring to room temperature before using.
