I love caramel sauce. It’s just the best. Drizzle it on apple pie, put it on ice cream, throw it on top of brownies, just to name a few great yummy ways to eat caramel sauce!
This recipe may look daunting but I promise you it isn’t! I tried my candy thermometer (given by my good friend) and the temperature gauge didn’t even go high enough! It’s easy to watch and take off when it starts to turn dark amber. So easy!
- 2 cup sugar
- 1/2 cup water
- 2 Tbs light corn syrup
- 1 cup heavy cream, warmred
- 4 Tbs unsalted butter, softened
- 1 tsp vanilla
- 1/2 tsp salt
- In LARGE saucepan (yes it must be large or it will bubble over and create a HUGE mess!)
- stir together the sugar, 1/2 cup water, and the corn syrup. This sounds crazy, but take a pastry brush and dip in water and brush all sugar crystals that are on the sides of the pan down into the mixture. Heat to boiling on medium high, DO NOT STIR! Takes about 3-4 minutes to bring to a boil. Continue to boil until mixture turns dark amber brown - maybe 12 minutes. On a candy thermometer, this is about 320-340 degrees.
- Remove the pan from the heat and VERY quickly add the 1 cup warmed heavy cream. The mixture will bubble all over creation (hence using a LARGE sauce pan!) Add the 4 Tbs softened unsalted butter as well. Whisk until smooth.
- Cool slightly, Stir in vanilla extract and salt.
- Pour into small glass containers, cool completely.
- Seal well.
- Will keep 1 month at room temp or 2 months refrigerated.
- Reheat in microwave before using!
As always – enjoy!