City Palate

The Wine and Beer Issue - May June 2017

Classic Caramel Sauce
Nov/Dec 2008

1 c. white sugar
4 T. water
2 T. unsalted butter
1/2 c. heavy cream

In a heavy-bottomed saucepan, cook the sugar and water over medium-high heat until it begins to brown. Shake the pan if hot spots develop and cause uneven colouring. Cook the caramel until it is dark amber, then stand back and cautiously stir in the butter, then the cream. The mixture will boil up -->--&

Sauces, Dressings & Condiments