Sugar Sauce with Cream and Butter

Introduction

You cook the sugar syrup until the bubbles grow to about ½-¾ inch, then finish it with 2 cups of heavy whipping cream and butter for a smooth caramel-style sauce. It works as a dessert sauce, a bread dip, or a make-ahead component for other sweets, and the large batch gives you enough to store for later.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 40

Ingredients

• 2 cups water
• 4 cups white granulated sugar
• 2 Tbsp corn syrup (optional)
• 1 pinch salt
• 2 cups heavy whipping cream
• ½ cup (1 stick) unsalted butter, chopped into 1-inch cubes

Instructions

1. Dissolve the water, sugar and corn syrup in a saucepan over medium-high heat until fully dissolved.
2. Stop stirring and let the solution boil over medium heat. Check on the solution every 5 minutes. You will see the bubbles slow down and get larger. When the bubbles begin to reach ½-¾ inch in size, start monitoring the solution carefully.
3. When the solution begins to turn amber, get your cream and butter and watch it constantly.
4. When the solution has turned a shade of caramel that you like (darker is deeper and will start to take on a little bitterness), step back and add the cream at arms length, stirring constantly and scraping the sides of the pan.
5. Add the butter and stir until incorporated. Pour the sauce into a serving dish for immediate serving with bread, drizzled on ice cream, as a garnish or for use in other desserts.
6. If you desire, follow standard canning procedures and distribute into canning jars. Allow to cool until the buttons are depressed. Any jars with buttons that are not depressed should be refrigerated and consumed first. To reheat the caramel sauce, microwave the jars (without covers) for 10-30 seconds depending how soft and hot you want it.

Variations

• Skip the 2 Tbsp corn syrup if you want a more straightforward sugar-and-cream sauce. The texture will still be rich, but the sauce is a bit more prone to crystallizing.
• Use salted butter instead of unsalted butter and leave out the pinch of salt. You get a sharper salty finish that works well over ice cream.
• Cook the sugar to a lighter amber before adding the cream if you want a sweeter, milder sauce. Take it to a darker amber for a deeper flavor with a slight bitter edge.
• Stir in the seeds from 1 vanilla bean with the butter at the end. That gives the sauce a softer, rounder finish without changing the texture.

Tips for Success

• Use a large, heavy saucepan so the hot sugar has room to foam up when you add the cream.
• Stop stirring once the sugar has dissolved, as directed, or you increase the chance of crystallization.
• Measure the heavy whipping cream and cube the butter before the sugar starts to color. Once the syrup turns amber, the timing gets tight.
• Watch the bubble size in step two, not just the color. Larger, slower bubbles tell you the water has cooked off and the sugar is getting close.
• Scrape the sides of the pan while adding the cream so any darker caramel on the edges gets incorporated instead of burning.

Storage and Reheating

Store the cooled sauce in a clean jar or other airtight container in the refrigerator for up to 2 weeks. Freeze it in a freezer-safe container with some headspace for up to 3 months.

Reheat in the microwave in 10-20 second bursts, stirring between each burst, or warm it in a small saucepan over low heat until loosened. If the sauce seems too thick straight from the fridge, gentle heat will bring it back to a pourable consistency.

FAQ

Do I need the corn syrup?

No. It is optional, but it helps reduce crystallization and keeps the finished sauce smoother.

Why did the sauce seize or turn lumpy when I added the cream?

The temperature shock can make the caramel tighten up for a moment. Keep stirring, then return it to low heat if needed until it smooths out.

How dark should the caramel be before I add the cream?

Medium amber gives you a sweeter, more balanced sauce. Dark amber gives you more bitterness and a stronger caramel flavor.

Can you use it straight from the refrigerator?

You can, but it will be much thicker when cold. Warm it briefly if you want a smooth drizzle rather than a spoonable sauce.