Dark Caramel Sauce Recipe
Dark caramel sauce is a rich and creamy topping that can be used for topping any dessert. This is easy to make and perfect for adding sweetness to any dessert! The deep golden color of the sauce adds an extra layer of decadence as well.
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Servings: 4 people
Calories: 400kcal
Equipment
- Medium-sized pot
Ingredients
- 2 cup heavy cream, cold
- 4 cups granulated sugar
- 1 cup cold water
Instructions
- In a large, heavy-bottomed saucepan, combine sugar and water. Stir to moisten the sugar and heat over medium-high without stirring until the syrup starts to color. If needed, use a damp pastry brush to wash down the sides of the pot.
- Monitor the syrup closely; when it reaches a medium amber color, be attentive as the color will deepen rapidly. Within the next minute, the caramel will transform into a rich mahogany brown, with bubbles turning tan and the possibility of wisps of smoke. Immediately remove from heat, swirling the pot to dissipate heat.
- Place the pot on a cool burner and slowly pour in the cream. Expect vigorous bubbling, and allow it to subside before whisking until smooth. If the cream is too cool, it may cause the caramel to seize. In such cases, gently heat the pot over low heat and stir until the sauce liquefies.
- Cool the caramel sauce to room temperature. Store it in an airtight container in the refrigerator for up to 1 month.
- Before use, reheat the sauce in a double boiler or microwave. This versatile dark caramel sauce is perfect for enhancing the flavor of ice cream, cake, serving as a warm dip for tart apple slices, or simply enjoying off a spoon.
Notes
-Make sure to stir the sauce frequently while simmering, as this will help prevent it from burning.
-If you would like a more intense flavor, add a pinch of salt or a teaspoon of vanilla extract when stirring in the cream.
-Prevent crystallization by not stirring the sugar and water too much before boiling and avoiding splashing any liquid onto the edges of the pan while boiling.