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Caramel Sauce

Reprinted with permission from Terra: Cooking from the Heart of Napa Valley by Hiro Sone and Lissa Doumani. Photography by Kiroaki Ishii and Kaoru Sakuraba. Copyright 2000.
Ten Speed Press, Berkeley, CA.
Adapted by StarChefs


This versatile sauce is great to have on hand for dressing up desserts or drizzling over ice cream. It reheats well and will keep in the refrigerator for 2 to 3 weeks. You can adjust the consistency by adding a tablespoon or so of heavy cream.

Yield: about 1 cup

  • 1 cup heavy cream
  • ¾ cup sugar

In a small saucepan, bring the cream just to a boil, then set aside. Heat a medium saucepan over medium-high heat and sprinkle the sugar evenly over the bottom of the pan. As the sugar starts to melt and brown, shake and move the pan to keep the sugar from burning (this works better than stirring with a spoon). Cook the sugar to a dark golden brown, about 4 minutes. Make sure there are no sugar crystals undissolved, then very gradually add the hot cream in very small batches; take care, as the mixture will spatter and can easily burn you. Cook for 1 minute, stirring occasionally, then remove from the heat and pour into a metal bowl to cool. Keeps for up to 5 days in the refrigerator. Rewarm to use.

 

 

  

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