Yes, you read me right. I know, I used to be afraid of making it too. Turns out that it really couldn’t be easier AND you don’t even need a fancy candy thermometer to pull it off. Once you’ve tasted this buttery, creamy sauce you will want to make it again and again.
There are so many great uses for it too….a yummy lunch box treat for dipping apples, poured atop a scoop of vanilla ice cream for a celebratory dessert, or drizzled over a slice of peach or apple pie.
The key to making your caramel sauce successfully is to be patient. Give the boiling sugar time to convert to a dark amber. This is the point that the sugar has caramelized and gives your sauce it’s color. Add the cream too soon and it will be watery and light. Too late and you’ll have burned sugar. This conversion happens in a matter of minutes, so make sure to not step away from the stove for more than a few seconds when the sugar is bubbling away.Print