Thank you to New Seasons Market for sponsoring this post!
Is there anything more swoon-worthy than a waffle cone dripping with ice cream or a loaded ice cream sundae?
I can totally relate to one of my favorite actresses, Ginger Rogers, when she said: Â “My love for ice cream emerged at an early age – and has never left!”
Author Thornton Wilder put it this way: “My advice to you is not to inquire why or whither, but just enjoy your ice cream while it’s on your plate — that’s my philosophy.”
Musician Del Shannon summed it up like this: “I eat ice cream. Â It’s better than booze.”
I love all flavors of ice cream. Â You name it, I love it. Â Well…unless it’s something totally weird like foie gras ice cream or lobster ice cream. Â (Yes, those really exist.) Â But any downright ghastly flavors aside, I love them all.
And there is only one thing better than eating your favorite ice cream and that’s finding your favorite ice cream on sale for 50% off! Thanks to New Seasons Market, that’s exactly what’s happening and I’ve been stocking up.
In celebration of ice cream, one of the world’s greatest inventions, I’m sharing a delicious caramel sauce with you that pairs beautifully with a variety of ice cream flavors. Â It’s the ice cream topping my kids request the most – it’s easy to make and simply irresistible! Â None of that nasty corn syrup stuff – just pure butter, cane sugar and cream.
And as if you need an excuse to eat it, here are a few more ways to put this luscious caramel sauce to use: Cinnamon rolls, brownies, apple pie, cheesecake, scones, bread pudding, pancakes and fresh apples slices!
Enjoy!
© Liliya Kandrashevich | Dreamstime
Classic Caramel Sauce
Ingredients
- 1 cup cane sugar
- 1/4 cup cold water
- ½ cup heavy cream warmed briefly in the microwave
- 4 tablespoons unsalted butter
- 1 teaspoon quality pure vanilla extract
- Small pinch of salt see Note
Instructions
- In a medium saucepan over medium-high heat, combine the sugar and water, stirring to combine.
- Simmer until the syrup has turned a dark golden color, about 10-12 minutes. A candy thermometer isn't necessary, but it's helpful. For a thick but pourable sauce your candy thermometer should read about 230 degree F. For a little thinner sauce aim for 225 degrees F.
- Once the caramel is ready, whisk in the warm cream and simmer for another couple of minutes. Remove from heat and whisk in the butter, vanilla extract and salt. Serve warm or keep stored in the refrigerator. To reheat it, simply heat it up briefly in the microwave.
Notes
* This caramel sauce can be made in advance and stored in the fridge, covered tightly, for up to 2 weeks.
A special thank you to New Seasons Market for sponsoring this post and to my readers for supporting the brands and businesses that help make The Daring Gourmet possible!
PK says
I attempted this twice; no success. It turned back to sugar before beginning to change color. The first time was on induction cooktop so I switched to my gas stove. Same issue; added more water and simmered for 20 minutes until temp reached 230F; no real color change. I ended up throwing it in the trash. I’ll look for a better recipe.
grayslady says
I have been remiss in not thanking you yet for this recipe. I’ve made it up several times and it is divine! I’ll be making it up again this weekend to go on an apple crisp. Always turns out well.
Kimberly @ The Daring Gourmet says
Thank you, grayslady, I really appreciate the feedback! You know, I’ve never served apple crisp with caramel sauce and the more I think about it the more I realize how remiss I’ve been in not doing so!
Mark Holm says
What’s a valid non-milk substitute for the Cream? My wife is Lactose intolerant, but loves caramel.
Kimberly @ The Daring Gourmet says
Hi Mark, you’ll need to let the sauce simmer longer to thicken up and it may not get quite as thick as with cream, but full-fat coconut milk is probably your best bet.