A creamy caramel sauce for drizzling over ice cream or chocolate cake. If you don’t want to add alcohol, replace it with a teaspoon of vanilla extract.
Ingredients
- 400 g (2 cups) sugar
- 120 mls (½ cup) water
- ½ teapoon lemon juice
- 240 mls (1 cup) heavy cream
- 2 tablespoons butter, cut into pieces
- 2 tablespoons bourbon or rum or Armagnac
Instructions
- Combine sugar, water and ½ teaspoon lemon juice in a heavy bottomed saucepan. Place over medium high heat and bring it up to a boil. Do not stir; this will cause the sugar to crystallize (and it also would be messy). Just pick up the pan and give it a little swirl from time to time.
- As the sugar starts to brown, keep an eye on it. You want a medium amber color. If you are unsure, test your caramel by putting a little dab on a white plate, but be quick as light amber can go to dark amber very quickly. (The darker the caramel the stronger the flavor. A dark amber caramel would be great for a crème caramel, but too assertive for this buttery sauce.)
- When the caramel is ready, pull it off the heat and slowly add the cream, be careful it might bubble up and splatter. Put it back on the stove over low heat and stir it until it is smooth and any bits that might have stuck to the bottom of the pan have dissolved. Still working over low heat, stir in the butter, then the bourbon or other alcohol.
- The caramel sauce will thicken as it cools.
3.1
https://www.charlottepuckette.com/recipes/desserts/spiked-caramel-sauce/
