Description
If I could only have one dessert sauce this—without a doubt—would be it. Caramel sauce is the most complex tasting sauce I know and it goes with every flavor in the pastry kitchen: apples, nuts, berries, stone fruit, chocolate, coffee, and pineapple. It is a staple in my kitchen. I use it to dress up store-bought ice cream, serve it alongside cake, and layer it into parfaits. Frankly, no commercial caramel sauce compares to one that's homemade. There are a few good specialty ones out there, but they are expensive. Making it at home is inexpensive—sugar, water, and cream. That's it. It keeps for weeks in the fridge and can be reheated in the microwave or double boiler.
