Caramel Sauce
Caramel sauce made from just sugar and water, with no butter or cream involved. Because the sugar is melted dry and browned before any liquid goes in, the flavor is deep and slightly bitter rather than milky. The recipe makes a thin, pourable syrup that suits ice cream, baked fruit or soaked cakes, and it teaches the basic skill of watching sugar until it turns golden.
Instructions
Put the sugar in a saucepan over low heat. Let it melt slowly, stirring constantly so it colors evenly.
Keep going until the melted sugar turns golden brown. Take care not to walk away, because sugar changes quickly once it starts to color.
Stir in the boiling water carefully, since the hot caramel will spit and steam. Pour it in gradually while stirring.
Cook the sauce for 3 minutes, then take the pan off the heat.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
