Creamy Caramel Sauce

A creamy caramel sauce is a great little thing to have up your sleeve! Or well, the sauce itself might get sticky... but the recipe is good. Real good.

I like caramel a lot, and will gladly eat a sauce like this with nothing but ice cream, but it also works really well with other desserts - brownies in the photo, would be perfect with some mixed berries, or with an apple pie. Leftovers? Just dip your finger.

However you make it, caramel can be scary. It does involve melting sugar and it does get hot. So be careful, and keep the kids away from the stove for this one.

Creamy Caramel Sauce
(printable recipe)

100 g sugar
150 ml heavy cream (35-40% fat content)
pinch of salt

Melt the sugar in a heavy pot, over medium heat. Don't stir it. Wait until the sugar is golden brown, and remove the pan from the heat. Stir in half the cream. It will bubble and sizzle a lot. Stir until all the caramel has melted, and place the pot back over medium heat if you need to. Add the rest of the cream and a pinch of salt. Serve warm or at room temperature. It will keep in the fridge for a few days, and can easily be re-heated.

Recipe in Swedish:
Krämig kolasås