Rich Caramel Sauce

This caramel sauce recipe is a perfect topper for so many sweet treats.

It is quite easy to make and has just three ingredients.

Sounds yummy!

Ingredients

• 1 1/2 cups (375 mL) granulated sugar
• 3/4 cup (175 mL) whipping (35%) cream, at room temperature
• 2 teaspoons (10 mL) vanilla extract

Method

Tips:

• 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.

Did You Know?…

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.

Click here to find the full review of George’s cookbook on the site.

George’s favorite way to use this sauce is “to ice a cake, then drizzle this sauce on top.” Sounds good to me!

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Look here for another wonderful dessert sauce, as perfect as this caramel sauce for topping cakes and bread puddings – lemon sauce.