Caramel Sauce

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  • Yield: 2¼ cups
  • Serving: 8-10
  • Prep time: 0 m
  • Cook time: 20 m
  • Ready in: 20 m
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Serve this over ice cream, cheesecake or your choice. This recipe comes from Chef Patrick O’Connell from the Inn at Little Washington.

Ingredients

Nutrients

Calories
1242.6
Calories from Fat
720 g
Total Fat
80 g
Saturated Fat
50.3 g
Cholesterol
253.4 mg
Sodium
403.3 mg
Total Carbohydrate
136.3 g
Dietary Fiber
0 g
Sugars
133.2 g
Protein
2.6 g

Step by step method

  • Step 1

    In a large saucepan, caramelize the sugar and water.

  • Step 2

    Remove from heat.

  • Step 3

    Heat the cream and slowly whisk into the caramel.

  • Step 4

    Be careful of rising steam.

  • Step 5

    Whisk in small pieces of softened butter.

  • Step 6

    Cool.

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