Homemade Caramel Sauce

As promised, here is the homemade caramel sauce. This recipe was passed down to me from family members. It is delicious. I will warn you of a few things. One, it can be tricky to make; I will explain more below. Secondly, it is addicting; you will want to eat spoon fulls when you pass your fridge.

We make this to put on a lot of things. The caramel stays well in the fridge. It was the perfect topping for the white chocolate cheesecake I made.

Caramel Sauce

1 1/2 cups of sugar

1/2 cup of water

One stick of butter

One cup of heavy cream

Directions
Stir sugar and water over low to medium heat until all sugar is dissolved. Keep stirring until the liquid ceases feeling grainy to the touch.
Increase heat and boil, WITHOUT stirring until syrup turns amber, occasionally brushing down sides of pot with a pastry brush dipped in water; boil about 10-15 minutes (can be longer depending on how vigorously the syrup is boiled). Once the mixture starts changing color, the process happens quickly.
Wiping down the sides of the pan every minute or two is important to prevent the formation of sugar crystals which can ruin the sauce.
Remove from heat and whisk in butter and *THEN* cream.

 

NOTES
-It is very tricky to the eye when you mix in the butter and cream. Make sure to follow the add-ins exactly how it states above.
-Make sure to use a long handle spoon or whisk when mixing in butter and cream – The mixture will appear as it will boil over, keep mixing – it won’t.
-The mixture will appear gummy and hard, you did not do anything wrong – just keep mixing until everything is combined and melted together.
STORAGE
–If you are making batches for the furture –as soon as everything is mixed, combined and settled, I pour the caramel into a large mason jar. Let it cool before sealing. You can use the caramel as soon as you make it, i suggest to let it cool for a bit in the pot before pouring directly over desired food.
–I store the jar in the fridge ( it will solidify a tiny bit {close to butter consistency}, that is normal). It taste just as good out of the fridge as it does to melt in the microwave.
REHEATING
— Take desired amount out of jar and place in a microwave safe bowl. 10-15 seconds in microwave!
ENJOY !!!
Please fill free to leave any questions about making this. I will be happy to help!
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