This week I learned a new skill and what better time to do it than in the dead of winter! I was intimidated by making a caramel sauce with just 2 ingredients. I had seen other people do it and so this week I decided to give it a try. Since it is two ingredients that automatically means that you have to melt dry granulated sugar down until it dissolves and turns a beautiful golden color. Once you have achieved this you add the cream, and the result is SO good!
Below I will share the process I used! My top tip…. don’t use too high of heat! This will burn quickly, and you need to have patience as the sugar slowly melts and turns a golden hue. I encourage you to try it! It is delicious on ice cream, and I have a recipe coming soon on TheFarmChicken that will be using this delicious method of caramel sauce making!
Caramel Sauce Recipe: 2 ingredients
1 cup granulated sugar
1 cup heavy whipping cream
Salt (optional for if you want a salted caramel sauce)
In a large heavy bottom saucepan add the granulated sugar to the bottom of the pan. Turn the heat to a low-medium heat. Instead of stirring the sugar simply swirl the pan occasionally to keep the sugar moving and from burning.
You want to keep the sugar from crystalizing to the sides of the pan and swirling the pan helps it from getting on the sides of the pan.
If it seems like you have chunks of melting sugar that aren’t incorporating well use a wooden spoon to gently stir the sugar to help the chunks to dissolve.
Once the sugar is fully dissolved and turned a nice golden amber color remove it from the heat. (The deeper the color the more flavorful…to a point. You don’t want to burn the sugar though because this will result in a bitter caramel.)
Slowly add the cream as you are whisking the sauce. Whisk until a smooth sauce is made.
You can put this in a mason jar and store in the fridge. It will thicken up more as it cools.
Thank you for reading! Have a great week! You can find all things sourdough and more recipes on thefarmchicken.com.
Mariah Nienhuis | TheFarmChicken
