Caramel Sauce
You won’t find any caramel sauce like this at your local market. Letting the sugar cook until it reaches a deep amber color gives this sauce an incredibly rich flavor that really holds up in your shake. Adding a few tablespoons of dark rum will only intensify the flavor, but if you are serving it to kids or alcohol isn’t your thing, leave it out . . . the sauce will still be amazing.
Recipe information
Yield
Makes about 1 cup
Ingredients
Preparation
Step 1
Combine the sugar and 1/4 cup water in a medium saucepan and bring to a boil over high heat, swirling the pot occasionally (do not stir) to even out the color. Cook until deep amber in color, 10 to 12 minutes.
Step 2
While the caramel is cooking, pour the heavy cream into a small saucepan and bring to a simmer over medium heat. Remove from the heat and keep warm.
Step 3
When the caramel has reached a deep amber color, slowly whisk in the heavy cream. Be careful; the hot mixture will bubble. Whisk until smooth. Remove from the heat and stir in the rum, if using, and the vanilla extract. The sauce can be cooled, covered, and refrigerated for up to 1 week. Reheat over low heat or in the microwave. Serve warm.
