Discover the Versatility of Our Decadent Caramel Sauce
This all started because I wanted iced coffee to take to work in the morning. There are times when I am leaving for work at 7 am and its already almost 80 degrees. So, drinking hot coffee is the last thing that sounds appealing to me.
But my favorite Iced coffee? Carmel iced coffee.
When I told my husband it was for making some Carmel, he was all for it. But he was also thinking that it was going to be sauce for ice cream, or brownies. Not iced Coffee.
I was concerned it was going to be difficult to make, being you know sticky. But to my surprise, it all came together rather quick, and cleanup wasn’t even a problem! The only problem with this recipe, is that I don’t buy heavy whipping cream normally.
Ingredients:
- 1 Cup Granulated sugar
- 5 TBSP Butter (unsalted)
- 1/2 cup plus 1 tbsp Heavy Whipping Cream
- 1 Tsp Sea Salt (optional)
Directions:
In a dry, medium-sized stainless steel saucepan, cook the sugar over medium heat, swirling the pan occasionally, until the sugar melts and begins to turn a deep golden color, about 5 to 6 minutes. Turn off the heat and whisk in the butter until melted. Whisking constantly, gradually add the cream. Whisk until the mixture is smooth.
The caramel may seize. If clumps of sugar form, continue heating on low heat until they melt back into a smooth sauce. Remove from heat and pour through a fine mesh strainer into a heatproof container. Stir in the salt (if using). Let cool until warm and thick. Use or store in an airtight container in the fridge for up to 2 weeks. Let come to room temperature or warm in the microwave for 20-30 seconds to bring back to drizzling/dipping consistency
I urge you to try this if you love Carmel at home. it sounds intimidating at first, but it is really very simple as long as you follow the steps
