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Caramel Velvet Sauce

Yield Makes about 2 cups
Notes: If making ahead, chill airtight up to 1 month. Reheat to soften. The caramel powder mixture (through step 4) is fluffier than sugar, so you get more than you start with.


  • 1 1/3 cups sugar
  • 2 cups whipping cream

Nutrition Information

  • calories 76
  • caloriesfromfat 54 %
  • protein 0.3 g
  • fat 4.6 g
  • satfat 2.9 g
  • carbohydrate 8.7 g
  • fiber 0.0 g
  • sodium 5.2 mg
  • cholesterol 17 mg

How to Make It

  1. Line a 10- by 15-inch pan with foil.

  2. In a 10- to 12-inch nonstick frying pan over medium-high heat, shake sugar often until melted and amber-colored, 8 to 10 minutes.

  3. Pour melted sugar onto foil. Let stand until hard, about 30 minutes. Peel off foil and break caramel into chunks.

  4. With motor running, drop chunks into a food processor and whirl into a fine powder. Or whirl chunks in batches in a blender.

  5. In a 6- to 8-quart pan, bring cream and caramel powder to a rolling boil, stirring (powder lumps, then melts). Serve warm or cool.

  6. Nutritional analysis per tablespoon.