Homemade Caramel Sauce

Caramel is one of my most favorite substances on the face of the Earth.  And probably the Universe.  Yes, I’m willing to make such a claim; I love caramel that much.  It may rival my love for our bunny.  But that’s like comparing apples and oranges.  Plus, I have room in my heart for both.

I wish I had learned to make this sauce sooner.  It’s so simple, and the end result is absolutely delicious.  I added caramel to all my other, slightly lesser favorites, like drizzling it on cookies, ice cream and pie.  (Chocolate pumpkin pie + caramel sauce drizzle = amazing!)

It’s stored in the fridge, and becomes spreadable when cool, so naturally I put it on pancakes and cinnamon raisin toast.  Best breakfast ever. Oh my goodness, I just had a great idea.  A peanut butter and caramel sauce sandwich.  Please excuse me while I go whip up another batch.

Homemade Caramel Sauce

Adapted from Baker’s Royale

Makes about 1 ½ cups (I had already used some in a recipe before putting it in this jar)

1 cup granulated sugar

4 tablespoons water

4 tablespoons unsalted butter

10 tablespoons of heavy cream

½ teaspoons of kosher salt

 Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush (or heatproof spatula) to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a deep amber color, approximately 5-7 minutes, add the butter and cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Add salt and stir to combine.  Take off heat and allow to cool for 3-5 minutes.  Transfer to a glass container.  Store in fridge.



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