Ratio: 1 Cup Sugar:1 Cup Heavy Cream
1 Cup Sugar
1/4 Cup Water
1 Cup Heavy Cream
Salt flakes (optional)
DirectionsIn a pot add the sugar and add water to make sure all of the sugar is coated.
Note: This will help to guarantee the sugar will cook evenly. Caramel is simply cooked sugar. When you add the water, make sure to keep the sugar from hitting the side of the pan as well. These two techniques will help burning sugar and ruining the caramel sauce.
Turn the heat on medium/medium high and do not stir the pot – just keep a watchful eye on it.
After the water evaporates and the sugar starts to turn a caramel brown color – still do not stir, the caramel sauce should be a medium dark brown before adding in the cream.
Add in the cream. This will make the hot sugar seize up and you will think you did something wrong but you didn’t! Now stir! Keep it over medium heat and stir continuously until it all melts together.
Please be aware that caramel sauce is cooked sugar and it will stick burn your skin when hot.
Here is a fun video so you can watch the process. It took me a close to 20 minutes start to finish.
There you have it! Caramel sauce.
Make a lot and save it for later. It keeps in the fridge in a tightly sealed container.
To reuse, just simply reheat in a water bath on the stove (don’t worry you can do this more than once if you don’t finish it all in one or two sittings.)