Decadent Caramel Sauce
Indulge in the rich flavors of this silky-smooth caramel sauce, perfect for drizzling over your favorite desserts such as vanilla ice cream, velvety cheesecake, or fresh fruit. This delightful recipe is inspired by Chef Patrick O'Connell from the renowned Inn at Little Washington. Its luscious consistency, coupled with a hint of buttery goodness, makes this caramel sauce a true treat for all sweet lovers. Elevate your dessert game and impress your guests with this classic yet sophisticated sauce that can be made in just a few simple steps.
10
Servings
320
Calories
4
Ingredients
Ingredients
Sugar
1 1/2 cups (granulated)
Water
1/2 cup (cold)
Heavy Cream
1 cup (warm)
Butter
1/2 cup (softened, cut into small pieces)
Instructions
1
In a large saucepan over medium heat, combine the sugar and cold water. Stir gently until the sugar dissolves.
2
Once the mixture begins to boil, stop stirring and allow it to simmer until it turns a deep amber color, about 10-15 minutes.
3
Remove the saucepan from the heat immediately to prevent burning.
4
In a separate saucepan, heat the heavy cream until warm but not boiling.
5
Slowly and carefully whisk the warm cream into the caramel mixture. Be cautious of the steam that will rise during this process.
6
Gradually add the softened butter to the caramel, whisking until the butter is completely melted and the sauce is smooth.
7
Allow the sauce to cool slightly before transferring it to a jar or serving dish. It will thicken as it cools.
8
Store any leftover caramel sauce in the refrigerator and gently reheat before serving.
Nutrition Information
18.4g
Fat
38.4g
Carbs
0.4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Caramel Sauce?
Decadent Caramel Sauce is a silky-smooth, rich dessert topping perfect for drizzling over ice cream, cheesecake, or fresh fruit.
Who inspired this caramel sauce recipe?
This recipe is inspired by Chef Patrick O'Connell from the renowned Inn at Little Washington.
What are the primary ingredients in this sauce?
The main ingredients are granulated sugar, cold water, warm heavy cream, and softened butter.
How much sugar do I need?
You will need 1 1/2 cups of granulated sugar.
Can I use tap water for the caramel?
Yes, you use 1/2 cup of cold water to dissolve the sugar.
What type of cream is required?
The recipe calls for 1 cup of heavy cream, which should be warmed before being added.
Does the butter need to be at a specific temperature?
Yes, the 1/2 cup of butter should be softened and cut into small pieces for better incorporation.
How many servings does this recipe yield?
This recipe makes approximately 10 servings.
How many calories are in one serving?
There are 320 calories per serving of this caramel sauce.
What is the fat content per serving?
Each serving contains 18.4g of fat.
How many carbohydrates are in this sauce?
There are 38.4g of carbohydrates per serving.
Is there protein in this caramel sauce?
Yes, there is a small amount of protein, specifically 0.4g per serving.
How long does it take for the sugar mixture to turn amber?
It typically takes about 10-15 minutes of simmering once the mixture begins to boil.
Should I stir the sugar while it is boiling?
No, once the mixture begins to boil, you should stop stirring and allow it to simmer undisturbed.
What color should I look for when cooking the sugar?
You should wait for the mixture to turn a deep amber color before removing it from the heat.
What is the first step in making the sauce?
Combine the sugar and cold water in a large saucepan over medium heat and stir until the sugar dissolves.
When should I add the heavy cream?
The warm heavy cream should be added after the sugar mixture has reached a deep amber color and has been removed from the heat.
Is it dangerous to add cream to the hot sugar?
You should be very careful and whisk the cream in slowly, as a significant amount of hot steam will rise during the process.
When do I add the butter?
Gradually add the softened butter after the cream has been whisked in, continuing to whisk until the sauce is smooth.
Does the sauce thicken immediately?
The sauce will be liquid when hot but will thicken significantly as it cools.
How should the caramel sauce be stored?
Store any leftover sauce in a jar or airtight container in the refrigerator.
How do I serve leftover caramel sauce?
Gently reheat the refrigerated sauce before serving to restore its drizzling consistency.
What can I pair this sauce with?
It is excellent on vanilla ice cream, velvety cheesecake, or various types of fresh fruit.
What heat setting should be used for the sugar?
The sugar and water should be started over medium heat.
Do I need to boil the heavy cream?
No, the cream should be heated until warm but not allowed to reach a boil.
What prevents the caramel from burning?
Removing the saucepan from the heat immediately once it reaches a deep amber color prevents burning.
How many ingredients are in this recipe?
There are 4 main ingredients: sugar, water, heavy cream, and butter.
Is this a buttery sauce?
Yes, the hint of buttery goodness is a key feature of this sophisticated recipe.
Can I make this sauce at home?
Yes, this is a homemade recipe that can be prepared in just a few simple steps.
What is the texture of the finished sauce?
The finished sauce has a luscious and silky-smooth consistency.