Caramel Dessert Sauce

Caramel Dessert Sauce
Photo by Scott Phillips


  • 8 oz. (16 Tbs.) unsalted butter, cut into pieces, at room temperature
  • 1 cup water
  • 2 cups heavy cream
  • 4 cups sugar
  • ¼ cup light corn syrup

In a large, heavy-based saucepan, combine the sugar and water. Set over medium heat, stirring until the sugar dissolves. Increase the heat to high and cook, swirling the pan for even color, until the mixture turns a very deep amber. Take the pan from the heat and carefully add the butter, cream, ...

View full recipe at Fine Cooking


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