Creamy Caramel Dessert Sauce
Creamy Caramel Dessert Sauce
Salsa Dulce para PostresThis simple, creamy caramel sauce is an alternative to Mexico's similar rich sauce called cajeta. There are many versions, some of which include goat's or cow's milk, or which have fruit purées folded in. This recipe is very basic and a quick version to make. Serve warm over ice cream (helado) or other desserts (postres), such as dessert crepes or unfrosted cakes.
Ingrediënten
Makes about 1½ cups
- ½ cup heavy cream
- ½ cup dark brown sugar
- ½ cup sugar
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
Instructies
- Put the cream and both sugars in a medium saucepan and cook slowly over low heat, until completely melted and the mixture comes to a boil, about 5 minutes.
- When completely melted, add the butter, whisking, until thoroughly combined and smooth.
- Remove the pan from the heat.
- Stir in the vanilla.
- Serve warm, or store in a covered container in the refrigerator up to 3 days.
