In the fall and winter, caramel sauce goes on everything from baked oatmeal, to pancakes, to yogurt parfaits. This stores in the fridge really well. Make a big batch and use it all of fall!
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Prep Time:
5 Minutes
Cook Time:
20 Minutes
Total Time:
23 Minutes
Servings: Makes about 4 Cups
Ingredients:
- 1 Cup Sugar
- 1/2 Cup Water
- 1 1/4 Cup Heavy Cream
- 1 1/2 tsp Cinnamon
Instructions:
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Gently stir together water and sugar in a medium saucepan without getting sugar on the sides of the pan. A stainless pan is preferred so that you can see the color of the caramel darken. Cook over medium high heat without stirring until it reaches a deep amber color. Should take about 5 minutes.
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Once amber color is achieved, take the pot off of the heat and add heavy cream. It will boil up and then seem to solidify into one chunk. Put it back on the heat and keep cooking on medium heat. Trust the process, it will smooth out as you continue to stir it.
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Once smooth, add in the cinnamon. Cook until sauce thickens. The bubble will begin to be larger and the will pop more slowly. You may want to test the consistency by pouring a drop onto a chilled plate or using a a candy thermometer. A thick, rich caramel sauce that still pours at room temperature should be cooked to 230-235 degrees F. Pour into a storage container --we prefer a mason jar and lid. Store in the fridge for at least two weeks. Enjoy!
