Wednesday, February 16, 2011

Caramel Sauce

I have gone through so many books looking for caramel sauce and found something close to this but I much prefer the palm sugar to regular. You will too. It is so rich and decadent. Try this drizzled over the top of my pumpkin pie recipe just because you can! Yeow!


  • 1 cup sugar of choice (try palm sugar)
  • 1/4 cup water
  • 8 tablespoons unsalted butter, cut into pieces or butter of choice
  • 1/2 cup heavy cream or (coconut creme if milk isn't tollerated)
  • 2 teaspoons GF vanilla
  • pinch of sea salt (I added a few more pinches, because I like my caramel salted)


  1. Place sugar in a small heavy sauce pan. Pour water evenly over the top.
  2. Turn stove top to medium-high heat. Hold sauce pan by the handle and swirl occasionally until sugar has dissolved. (watch carefully it must be completely dissolved.)
  3.  Cover pan, turn heat to high, and boil for 2 minutes.
  4. Remove lid and continue to boil until syrup turns brown around the edges of the pan. Again grab the handle and swirl syrup occasionally until it turns a deep amber and begins to smoke.
  5. Remove pan from heat. Add butter. Gently whisk, until all butter is mixed in.
  6. Stir in cream.
  7. If sauce become lumpy, set pan over low heat and stir until smooth then turn off heat again.
  8. Stir in vanilla and salt.

Pour warm caramel over ice cream or slices of fresh pear or pumpkin pie. Maybe even eat a spoonful just because you made it.

Source: Adapted from The Joy of Cooking by Irma Rombauer, Marion Rombauer Becker and Ethan Becker/ Yummy Supper/Olinda Paul

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