This caramel sauce recipe is a perfect topper for so many sweet treats.
It is quite easy to make and has just three ingredients.
This dessert sauce recipe comes from a wonderful cookbook called 500 Best Sauces, Salad Dressings, Marinades and More by George Geary.
After getting tired of bottled sauces and dressings that didn’t even taste that good and getting rave reviews on his salad dressings published in a previous cookbook, George decided that his next venture would be to offer a cookbook full of delicious and easy recipes for freshly made sauces, condiments, salad dressings, marinades and rubs.
Great idea! This book is a handy one to have on hand as it has SO many recipes for sauces, dressings and marinades that you will want to use over and over again.
George’s favorite way to use this sauce is “to ice a cake, then drizzle this sauce on top.” Sounds good to me!
Rich Caramel Sauce
- 1 1/2 cups granulated sugar
- 3/4 cup whipping cream, at room temperature (35% cream)
- 2 teaspoons vanilla extract
- In a small heavy saucepan, heat granulated sugar, stirring constantly, over medium heat until sugar is a dark caramel-colored liquid. Remove from heat and while whisking, carefully pour in cream.
- Stir in the vanilla.
- Makes 2 cups.
- When heating, the granulated sugar will change from solid crystals to the consistency of wet sand to light amber liquid to dark liquid.
- Make sure the cream is not chilled or it will splatter and seize the sauce.
Note that the serving size is approximate. You can use as little or as much of this velvety sauce as you choose.