Caramel Sauce

I love caramel sauce for dipping sliced apples, drizzling on ice cream and cheese cake. Did you know it pairs well when served as a condiment on dessert platters? Create a platter with a mix of bite size pound cake, salty pretzel sticks, apple slices and all things droppable in caramel sauce.

This is an easy recipe and don’t think the small quantity of cream of tartar will be fine to omit. This little bit of cream of tartar keeps the sugar from crystalizing during the cooking process. The sauce lasts for about a month in the refrigerator and can be frozen for up to 2 months. How do you like to serve this sauce? Leave your thoughts in the comments below.

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This homemade caramel sauce is so addictive you’ll want to add a generous drizzle to everything from cheesecake to pound cake. 

Servings:1 ½ cups

2 cups sugar

¼ teaspoon cream of tartar

1/3 cup water

4 Tablespoons butter, room temperature 

1/2 cup heavy whipping cream, room temperature

2 teaspoon vanilla

1. In a heavy-bottom medium sauce pan, stir sugar and cream of tartar together.  Add water, stirring to dissolve sugar, bring to a full boil. Let boil for 2 minutes and reduce to medium-low. Stirring occasionally, cook until light amber in color, about 10 minutes.  

2. Continue to cook, no longer stirring, but occasionally swirling the pan as the sugar will now quickly brown. Cook until all sugar is medium amber, 5-8 minutes.  

3. Stir in butter 1 Tablespoons at a time until incorporated.  Slowly pour cream and vanilla into sauce, stirring until smooth. Remove pan from heat, let cool and store in an airtight container in the refrigerator.  Warm to liquefy before serving.  

Do Ahead: Caramel sauce can be made and refrigerated 5 days ahead. Warm to liquefy before serving.