How To: Make Homemade Caramel Sauce
I have always been a caramel lover but was intimidated bymaking it at home for so long. It’sfairly inexpensive to purchase at the grocery store and let’s face it: pickingup a bottle is a heck of a lot less trouble.
However, (did you know I was going to say that?) makingcaramel is fun! I love watching theindividual ingredients of this recipe turn into the rich, sweet, creamy caramelgoodness that it becomes. The process isfairly simple when you get the hang of it. I found that the trick is this: pay attention. Pay full attention. Don’t multi-task. Gasp! Is she for real? Yes, I’m beingcompletely serious here. I might knowabout this from experience…just saying. Anyway, shut Tweet Deck down, turnyour phone on silent and turn on some classical music so that you canconcentrate here!
Like I said, it’s nothing to be intimidated by as long asyou have all of the ingredients ready ahead of time and you are making carameland only caramel at any given time.
Here’s the process:
-place the sugar in a heavy-bottomed sauce pan and add thewater. Stir quickly and then heat to aboil with out stirring
-allow the mixture to boil over medium-high heat for 7-8minutes; the color will go through a couple of stages before reaching thisgolden amber colo
-when it reaches this stage, remove from the heat, begin stirring immediately and gently add the heavy cream; stir until combined andadd the salt and vanilla
-transfer the mixture to aheat-safe bowl and allow to cool;refrigerate to store
1/4 cup sugar
2 Tbs. cup water
1/4 cup heavy cream
1/2 tsp. coarse sea salt (I use Maldon but any will do)
1/2 tsp. pure vanilla extract or other flavoring (you could also use spiced rum, bourbon, etc.)
Add the sugar to a heavy-bottomed sauce pan and add thewater. Stir just to combine and bring to a boil over medium-high heat withoutstirring. Allow the mixture to boiluntil it turns to a dark amber color. This will take 7-8 minutes.
Immediately remove the pan from the heat and beginstirring. Gently and slowly add theheavy cream. It will bubble up so becareful. Continue to stir until themixture thickens and is fully incorporated. Stir in the salt and vanilla and pour into a heat-safe bowl. Set aside or refrigerate for later use. This recipes makes about 3/4 cup.
Adapted from Savory Sweet Life
The recipe for these is coming soon, stay tuned!