Homemade Caramel Sauce
INGREDIENTS
- 1 cup granulated sugar
- 1/3 cup water
- 3/4 cup heavy cream
- 2 tbsp salted butter*
- 1 tsp vanilla extract optional
INSTRUCTIONS
1. Add the sugar to a heavy bottomed
saucepan, then shake it so it lies in an even, flat layer.
2. Add the water to fully moisten the
sugar.
3. Place the pot over medium heat and cook
until the sugar dissolves and turns clear, a few minutes.
4. Raise the heat to medium high, and cook
the caramel until it turns amber colored**, about 10 minutes.
5. Turn the heat off and immediately add
the heavy cream. It's okay if the caramel seizes up.
6. Add the butter and stir everything
together until the caramel smooths out. If it's still clumpy, turn the heat
back on to medium, and gently stir for a few minutes until it's smooth. When
finished cooking, add vanilla extract, if desired.
7. Let the caramel sauce cool to room
temperature, then transfer to a jar and refrigerate.
8. The caramel can be stored in the
refrigerator for 1 month, or in the freezer for 3 months.
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