The reason why I love caramel sauce is because it’s something that you can use to make almost anything sweeter. I use it on cupcakes, toffee, ice cream, and other desserts and coffee or tea. It’s something that you can make at home and you can make it quickly too. This recipe will show you how to make caramel sauce for Trileçe using regular sugar, butter, heavy cream and a little salt.
How To Make The Caramel Sauce For Trileçe
Step 1: Melt the sugar over low heat in a saucepan until it reaches an amber brown color, watching closely and stirring occasionally with a wooden spoon to roll it around. You don’t want to let burn or let it blacken because then it will taste bitter. If this happens you will have to start over again.
Step 2: Bring heat down to a simmer. Add butter slowly while stirring the mixture continuously. As you mix, you will notice that the sauce will begin to bubble briefly before returning back to a simmer.
Step 3: Slowly add the heavy cream while stirring well. The mixture will rise and bubble in the pan. It may also become clumpy, but don’t worry. Continue stirring until all clumps are gone and you can see that the mixture is smooth again. Once the mixture is smooth and thoroughly mixed, pour the mixture into a heat proof measuring cup to cool. As it cools it will also thicken.
- This recipe may be a little tricky the first few times and I suggest following it closely so as to minimize chances of things going wrong.
- It is very important to use a deep saucepan while making the caramel sauce because it will rise, bubble and splatter as you’re making it. It may sputter and splatter on your hands and your clothes, so you may want to wear gloves and an apron. The deeper the sauce pan you use, the less a problem this is
- Try to use butter that is at room temperature. This will make the mixture react a little less when the butter is added because the temperature difference is less.
- If clumps form, keep stirring, they will melt away eventually.