Anyone who knows me knows that one of my major vices is anything caramel.
The holiday season basically mandates me to be in the kitchen baking yummy apple, pumpkin or pecan flavored treats. A few weeks ago, I made an apple crisp and realized what it really needed was some caramel. The next day, I went out to the store and decided to buy the caramel sauce on the shelf. I brought it home, popped the top and well...it was gross. It was just fake tasting so I decided there must be a better way.
I researched and researched the best caramel recipes. Some used a double boiler, some used milk, others cream. So I combined four that I liked and came up with a "lick the spoon good" kind of caramel sauce.
What You Will Need:
-1 cup of sugar
-1 stick of salted butter in thirds
-1/2 cup of heavy cream
-1 tsp of sea salt (optional)
What You Will Do:
1. in a sauce pan, add the sugar on a medium heat.
2. stir continuously. it will begin to clump-keep stirring.
3. once it turns an amber color, stir rapidly for one minute.
4. add the butter little by little. use caution as it will start to bubble.
5. stir for 2-3 minutes until the butter is completely melted.
6. add the heavy cream slowly while still stirring.
7. once the cream is fully incorporated, allow to boil for one minute.
optional: if you want to make it a salted caramel, add the teaspoon of salt now. stir well.
8. remove from heat and pour into a glass container.
9. allow to cool for at least two hours on the counter.
10. place in fridge. this should be good for up to one month but, it probably won't last that long!
this will make one cup of caramel sauce
pro tip: do not try to double or triple this recipe. the sugar will seize before it is fully melted if a higher amount is added.
linking up with:
linking up with: