Caramel Sauce

Instructions

1. In a pot, pour in the sugar and water and bring to a boil without stirring to make a syrup.
2. While the sugar dissolves, warm the heavy cream until just before bubbles start to rise.
3. Once the edges of the syrup turn light brown, lower the heat.
4. When the whole syrup turns a pale caramel color, turn off the heat.
5. Pour the warmed heavy cream into the still-hot syrup a little at a time, stirring it in with the residual heat.

Tips

• Take the syrup off the heat as soon as it’s entirely light brown — the darker it gets, the more bitter it tastes.
• The cream can splatter when added to the hot syrup, so pour it in carefully.
• Great drizzled over drinks, or served with cake, cookies, waffles, or pancakes.

Caramel Sauce
Equipment: pot
Ingredients (1 batch)

- heavy cream 250ml
- sugar 150g
- water 100ml, cold

Instructions
1. In a pot, pour in the sugar and water and bring to a boil without stirring to make a syrup.
2. While the sugar dissolves, warm the heavy cream until just before bubbles start to rise.
3. Once the edges of the syrup turn light brown, lower the heat.
4. When the whole syrup turns a pale caramel color, turn off the heat.
5. Pour the warmed heavy cream into the still-hot syrup a little at a time, stirring it in with the residual heat.

https://hong-recipe.pages.dev/en/recipes/caramel-sauce/