Caramel Sauce

Caramel Sauce

From dacquoise to ice cream, this caramel sauce is a great accent to any sweet treat! How you melt the sugar really makes a big difference!

Ingredients: a small amount in a 20 cm diameter saucepan

Granulated sugar
100 g
Heavy cream
60 g
1.5 g (to taste)


1. Put the granulated sugar in a small pot, and heat while stirring until white smoke comes up.
2. When it has all melted, browned a bit, and white smoke comes out, turn off the heat. (If you let it brown too much, it will become hard candy.)
3. Next, you'll add the heavy cream, but it will bubble, so do it without rushing so as not to let it splatter.
4. Divide the heavy cream into 3 portions and add one portion at a time.
5. Mix until well combined. It's done!
6. It's delicious whether hot or cold! Have it as you like. It'll feel creamy when it's hot and heavier when cold.
7. If it hardens, microwave for a few seconds to warm up.

Story Behind this Recipe

I made this as a filling for dacquoise, but it's also great as-is! This delicious caramel is easy to make, it's actually quite shocking.