Homemade Caramel Sauce

Tuesday, December 13, 2016

Making homemade caramel sauce may seem like a daunting task, but with just a few stock pantry items and about 15 minutes, you can create a delicious and rich sauce that is great on ice cream, pastries, cheesecake, brownies, cookies, cake, apples...I think you get the idea!

Homemade Caramel Sauce
{yield: 1 ⅓ to 1 ½ cups}

1 cup sugar
¼ tsp. Kosher salt
2 tbsp. cold water
6 tbsp. unsalted butter, melted
½ cup heaving whipping cream
2 tsp. vanilla extract or ¼ tsp. butter-rum or butterscotch flavor

To make the caramel sauce, start by adding the sugar, salt and water into a deep, heavy bottom saucepan.  I used a 2-quart saucepan as the mixture will bubble up during the process.  Stir to combine over medium-high heat until the syrup starts to bubble.

As the mixture comes to a boil, reduce the heat to medium and watch it carefully!  No one likes a burnt caramel.  The syrup will begin to turn a golden color around the edges.  Swirl the pot around to keep the syrup moving and to prevent the edges from burning before the center changes color.  Stirring the syrup occasionally towards the center of the pot will help with this. 

After a couple of minutes, the syrup will begin to get darker in color.  As soon as it reaches a rich amber color, remove it from the heat and stir in the melted butter.  Once the butter has been mixed in, stir in the heavy whipping cream.  If the sauce starts to get lumpy, don't worry...just keep stirring until the mixture smooths out.  Lastly, add the vanilla extract or other flavoring of your choice.

Once the sauce is completely smooth, allow it to cool slightly in the pan before pouring into a glass or ceramic container.  I find mason jars are perfect for this and easy to store.  Once the caramel has cooled to room temperature, store in the refrigerator until ready to use.  Enjoy!

Recipe from King Arthur Flour

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