Monday, October 31, 2011

Caramel Sauce

Hi again,

Fall is about candied or caramel apples, apple pie, pumpkin pie, salted caramel mocha, sweet potato pie, and all the warm fall smelling yummy goodness. Recently I've made some caramel sauce to go with some of my desert goodies. I found a great recipe online and decided to take the plunge as the recipe didn't look that hard to make. Plus, I didn't feel like spending since I already had all of the ingredients in my kitchen. I already used it on a desert that I will blog about soon and intend to use it on other deserts this week and next.

If you want to try making your own caramel sauce, try this out. Remember, it may differ in cooking time, so please be patient. My first attempt was a fail, lol. The picture does not do it justice, it's not that dark.

Caramel Sauce Recipe

1 cup of Granulated sugar
½ cup of Water
¾ cup of Heavy Cream, warmed slightly, either in a small saucepan or microwave
2 Tbsp of Unsalted butter at room temperature
¼ tsp of Salt
½ tsp of Vanilla Extract


1) In a large non stick sauce pan combine the sugar and water, cook over medium low heat until the sugar dissolves without stirring ever! Just swirl the pan around. Once the sugar has dissolved, turn the heat to medium high and let it bubble away until it turns a deep amber color, about 8 to 15 minutes. It depends on your stove.

2)  Turn the heat down to low at this point and add the warm heavy cream slowly. Be careful because it will bubble vigorously. Keep whisking until everything is combined and turn the heat off.

3) Add the butter, salt and vanilla and whisk in until the butter melts. Set aside to cool completely.

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