How to Make Caramel Sauce WITHOUT a thermometer or any special equipment. Takes just 15 minutes and is SO much better than store-bought. Follow the video to see exactly how it's made.
Recipe byTessa Arias
1cup(200 grams) granulated sugar
5tablespoons(71 grams) unsalted butter
1/2cupplus 1 tablespoon heavy cream
1teaspoonFleur de Sel or flaky sea salt (optional)
In a medium dry saucepan, cook the sugar over medium heat, swirling the pan occasionally, until the sugar melts and begins to turn a deep golden color, about 5 to 6 minutes. Turn off the heat and whisk in the butter until melted. Whisking constantly, gradually add the cream. Whisk until the mixture is smooth.
The caramel may seize. If clumps of sugar form, continue heating on low heat until they melt back into a smooth sauce. Remove from heat and pour through a fine strainer into a heatproof container. Stir in the salt if using. Let cool until warm and thick. Use or store in an airtight container in the fridge for up to 2 weeks. Let come to room temperature or warm in the microwave before using.