Caramel Sauce

servings
Makes 2 cups
prep time
15 minutes
cook time
30 minutes
Glass jar filled with caramel sauce, a spoon inside, and scattered salt and brown sugar around the jar.

Creamy caramel sauce stored in a glass jar, accentuated with sea salt crystals.

Recipe from The Founding Farmers Cookbook by Nevin Martell, Andrews McMeel Publishing 2013

Ingredients

  • •1 cup heavy cream
  • •1⅔ cups granulated sugar
  • •½ cup water

Preparation

  1. Place the cream in a medium saucepan and bring to a boil over medium heat. Decrease the heat to very low to keep warm.

    Place the sugar and water in a medium heavy-bottomed saucepan and place the pan over medium heat. Do not stir. Let cook until the sugar melts and the mixture turns a golden amber color. Remove the pan from the heat and stir in the heavy cream until well mixed. Let cool.

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About the author

Debra Tillar has been an archaeologist, a teacher, and a freelance travel and food writer. Her short stories are included in several recent and upcoming anthologies and literary journals. Debra spends most of her time writing, creating art, and traveling the world (she has visited all seven continents). She grew up in New York City and now lives on the Seacoast of New Hampshire.

Debra Tillar

Debra Tillar

Debra writes science fiction and creates art from natural objects.

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