Caramel Sauce
This is the best caramel sauce I’ve ever had, and I’ve had a lot. It is creamy, rich and super versatile. I use it on ice cream sundaes, in decadent pies and even just to dunk apple slices into. You’ll never need to buy a jar of caramel sauce at the store again.
2 cups powdered sugar
1 1/4 cups heavy cream
1 Tbsp Rum
1/4 tsp salt
1 Tbsp butter
In a large skillet, evenly pour the powdered sugar. Over medium heat let the sugar start to caramelize. Do not stir until you see it starting to turn an amber color. Once this starts to happen, stir until it’s smooth and a dark amber color. Slowly add 1 cup of the heavy cream and the Rum and salt. Stir vigorously the entire time. The addition of liquids will cause the sugar to seize up and form hard clumps. Don’t worry, just keep stirring and they will reincorporate eventually. Be patient this can take upwards of ten minutes. Add the remaining 1/4 cup of heavy cream once the mixture is smooth. Remove the pan from the heat and stir in the butter.
Ensure you strain the caramel over a fine sieve. This will remove small, hardened bits of sugar. Don’t skip this step. I promise you those little hard bits are not pleasant and can ruin an otherwise delicious sauce. This may sound crazy, but don’t lick the spoon or whisk you’re using. This hot mixture will cause a very bad burn. I know it’s tempting but make sure you wait for it to cool before you give it a taste.
Store in a glass or other microwavable container so you can put it directly into the microwave for reheating. Use immediately or store in an airtight container in the fridge for up to a week. To reheat, place in the microwave and cook for 10 seconds at a time, stirring in between heating until it reaches the desired temperature.