Caramel Sauce

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!
Save Recipe
  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 12 servings
Share This Recipe

Ingredients

1 cup sugar

1/4 cup Water

8 tablespoons unsalted butter (1 stick), preferably 82% fat European butter

1/2 cup heavy cream

Directions

  1. 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.
  2. 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.

Gluten-Free Garlic Shrimp Pasta with Spicy Tomato Sauce
PREMIUM
Roast Chicken Breasts with Chinese Butter Sauce
PREMIUM
17m Intermediate 100%
CLASS
Grilled Strawberry Kebabs with Lemon-Mint Sauce
PREMIUM
18m Easy 97%
CLASS
Vegetarian Pot Stickers
PREMIUM
32m Easy 100%
CLASS