Caramel Sauce - Dulce De Leche


Perfect caramel sauce recipe - 2 ingredient


200 gr granulated suagr
125 ml heavy cream


1. Sprinkle the granulated sugar in a heavy medium saucepan over low heat. Gently shake the saucepan to distribute the sugar evenly over the bottom of the pan. 

2. Allow the sugar to melt, watching closely and moving the pan over the burner to ensure the heat is equally distributed and the sugar melts evenly. Do not stir the sugar at this point, as doing so will cause the sugar to crystallize. Once all the sugar has melted, continue to cook the sugar syrup without stirring for about 2 minutes, or until it becomes golden brown, swirling the pan occasionally. Remove from heat.

3. Heat the heavy cream in a small saucepan for about 2 minutes until you see bubbles.

4. Place the sugar back to the heat over low heat. Pour the heated heavy cream into the sugar. The mixture will bubble vigorously when the cream is added, so be sure your saucepan is large enough to contain the caramel mixture. Simmer over medium heat for about 1 minute or until the caramel melts and the sauce thickens slightly. Remove from heat. Allow to cool.

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