Caramel Sauce
Ingredients
Method 1: Classic Caramel Sauce
Method 2: Quick Bourbon Butterscotch
Instructions
Method 1: Classic Caramel Sauce
- 1
In small saucepan, heat cream and 2 Tbsp water until steaming hot. Remove from heat and set aside.
- 2
Place the 1/2 cup water in a 2-quart saucepan. Pour sugar and salt in a thin stream in center of pan to form a low mound.
- 3
Uncover and continue to cook without stirring until syrup begins to color slightly. Swirl pan gently if syrup is coloring unevenly.
- 4
Holding pan at a distance, carefully pour in the heated cream/water mixture. Expect some steam. Over low heat, stir to blend, simmering for only 1 or 2 minutes.
- 5
Remove from heat. Stir in vanilla. Let cool until slightly thickened (about 220°F).
- 6
Serve warm, or store chilled in tightly sealed bottle in refrigerator for up to a week.
Method 2: Quick Bourbon Butterscotch
- 1
Put sugar and butter in heavy saucepan over medium heat. Stir constantly 3 to 4 minutes until butter is melted and mixture is smooth.
- 2
Gradually stir in cream. Bring to a boil, stirring constantly.
- 3
Boil 3 minutes.
- 4
Remove from heat and stir in bourbon.
- 5
Cool 20 minutes before serving.
💡 Cook's Notes
See also: Caramel Sauce #1 for a foolproof method.
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