15 October 2010

Homemade Caramel Sauce

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We finished every batch of caramel we make before I can take a snapshot of it. This picture borrowed from the interwebs pretty much resembles the finished result. YUM!

Use this recipe to create the most amazing caramel sauce. You can use it in ice cream, sundaes, stuff it into cakes, drizzle it over fresh fruit, or just drink it out of a tube! haha jk. I love caramel and the possibilities are endless.

-1 cup sugar
-1/4 cup water
-8 tablespoons unsalted butter, cut into pieces
-1/2 cup heavy cream or milk room temperature
-2 teaspoons vanilla
-pinch of salt (I added a few more pinches, because I like my caramel salted)

Place sugar in a small heavy sauce pan. Pour water evenly over the top. Turn flame to medium-high heat. Hold sauce pan by the handle and swirl occasionally until sugar has dissolved. (Avoid letting sugar burn until completely dissolved.)

Cover pan, turn heat to high, and boil for 2 minutes. Remove lid and continue to boil until syrup turns brown around the edges of the pan. Again grab the handle and swirl syrup occasionally until it turns a deep amber and begins to smoke.

Remove pan from heat. Add butter. Gently whisk, until all butter is mixed in.

Stir in cream or milk.

If sauce become lumpy, set pan over low heat and stir until smooth then turn off heat again.

Stir in vanilla and salt.


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