Caramel Velvet Sauce


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.


Makes about 2 cups

Recipe from


Nutritional 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


1 1/3 cups sugar
2 cups whipping cream


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.

Nutritional analysis per tablespoon.


August 1998
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