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Caramel Sauce
Homemade caramel sauce may sound intimidating to make but it’s actually super easy and convenient. One Halloween, I made Caramel Apples by melting caramel candy—huge mistake. I then proceeded to purchase caramel sauce and it lacked that buttery, silky, melt-in-your-mouth awesomeness.
Some choose to cut the butter from the recipe, but I find it’s much better (and richer) with butter included. And, as a bonus, you’ve kept a special jar in your nightstand for midnight indulging. Wait, that’s just me, my bad.
Elements
1-1/2 C Organic Granulated Cane Sugar
1/4 C water
1 stick salted butter, cubed
1 C Heavy Cream
1/2 Tsp Mexican or Madagascar Bourbon Vanilla Extract
Directions
In a large saucepan over low heat, add sugar and water; mix well.
Cook over low heat until sugar is completely dissolved, about 5 minutes; do not stir.
Increase heat to medium-high and bring sugar to a rolling boil.
Boil until sugar begins to turn caramel in color, about 10 minutes, and registers 325° to 350° Fahrenheit on a candy thermometer; swirl the pan in lieu of stirring.
Reduce heat to low and very carefully add cubed butter with one hand, while rapidly whisking with the other hand; mixture will rise so please take extra care to avoid burns.
Once butter is well-incorporated, add heavy cream and continue to whisk vigorously.
Pour caramel sauce into sterilized jar(s) or container of choice; mixture will thicken as it cools over the next 4 hours.
Drizzle over ice cream, waffles, popcorn, apples, Frappuccino, desserts and more!
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