Red Wine Caramel Sauce
Elevate homemade caramel sauce with the addition of red wine! Full-bodied, robust, and sweet this sauce is perfect for desserts! Serve over ice cream, on top of brownies, or just off a spoon!
Servings: 8 servings
- 1 ½ cups dry red wine
- 2 cups sugar
- ½ cup water
- ¼ cup heavy cream at room temperature
- 2 tablespoon unsalted butter at room temperature
In a small sauce pot, boil the red wine over medium-high heat until reduced to ½ cup. This will take about 15 minutes. Swirl pan occasionally to avoid burning. Remove from heat and set aside.
In a large sauce pot, stir together the granulated sugar and water. Place over medium heat and cook, WITHOUT STIRRING, until sugar has dissolved, and mixture begins to boil.
Boil sugar until it reaches 350 degrees on an instant read thermometer, or is a deep amber color, about 9 minutes. If desired, swirl the pan to avoid scorching.
Immediately remove the caramel from the heat and CAREFULLY stir in the wine. There will be an abundance of very hot steam, so be careful as you could burn your hands! Put an oven mitt over the hand holding your whisk, if desired.
Caramel will seize upon the addition of the wine, keep stirring, it will smooth out. Once smooth, stir in the heavy cream and butter.
Pour caramel into glass jars and allow to cool to room temperature before covering and refrigerating for up to two weeks.
Serving: 2tablespoon | Calories: 282kcal | Carbohydrates: 51g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 4mg | Potassium: 7mg | Sugar: 50g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg