Caramel Sauce Recipe

Growing up caramel wasn’t really my thing.  (Unless you count those Werther’s candies they used to make that were a soft caramel with a layer of milk chocolate in the middle…. Actually, let’s not even get into a discussion of the candy I ate when I was a kid).

Caramel, yes I like caramel.  Only, when it is done right that is.  Well, right according to me.  And when I say right I mean I want a strong, rich, smooth caramel.  No sugar crystals, artificial flavors or any of that nonsense is allowed to invade my caramel.

I have tried loads of homemade caramels and sauces and have found both my favorite caramels and sauce, this being my favorite sauce.

Not that the other ones weren’t tasty, but this one, it’s perfect.  You can burn/brown the sugar to your liking and then it has lots of heavy cream to keep it runny.  That way every time you wanna sneak a little sauce, no microwaving is required.

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Caramel Sauce

Author Tammy Blankenship

Ingredients

• 1 cup sugar
• 2 tablespoons water
• 1 tablespoon light corn syrup
• 1 cup heavy cream at room temperature
• 1 tablespoon butter
• 1 teaspoon vanilla

Instructions

1. Put the sugar, water and corn syrup into a medium saucepan.
2. Cook over medium high heat, swirling the pan, but not stirring until the caramel turns an amber color. (If you get sugar crystals on the edge of your pan, use a pastry brush with water and wipe it off.)
3. Lower the heat and carefully add cream and butter, standing away from pan to avoid splattering.
4. When bubbling calms, stir sauce till smooth. This might take a few minutes depending on the temperature of your cream. If the cooked sugar separates from the cream, just continue to stir over low heat until the mixture is smooth.
5. Add vanilla.
6. Pour into heatproof jar.
7. Cool to warm or room temperature before serving.
8. *Be careful to not let the cream get to dark or your sauce will taste burnt. The smell is usually a good indicator of this, if it smells burnt, it is.
9. **I like to pour my sauce through a fine mesh strainer when pouring it into a storage glass in case I was not careful enough and any sugar crystals formed.