I decided I would try making my own caramel sauce. I found this great recipe for Caramel Sauce from My Baking Addiction. It really is quite easy to make, but you must watch the syrup closely as it starts turning a dark amber. It will burn on you quickly. I burnt my first batch. On my first batch I relied on my candy thermometer and when it reached the Caramel Stage I could smell the sugar burning. The second time around, I still used the candy thermometer but primarily I watched for the syrup to turn a dark amber. The watching/candy thermometer technique worked better for me than just the candy thermometer method. Also, use at least a 2-quart saucepan because when you add the cream to the mixture, it does boil furiously.
Once the sauce has cooled you have a slightly salty, sweet, heavenly sauce that is great on, ice cream, brownies, frozen yogurt, and yes, just eating it out of the jar. Enjoy:)
Homemade Caramel Sauce
From My Baking Addiction
1 cup sugar
1 tablespoon corn syrup
1/4 liquid cup water
1/2 liquid cup heavy cream, heated until warm
2 tablespoons unsalted butter, softened
1/2 teaspoon fine grain sea salt
1 teaspoon pure vanilla extract
1. In a heavy saucepan (at least 5 cup capacity), stir together the sugar, syrup, and water until the sugar is completely moistened. Place your candy thermometer into the pot taking care that the tip is immersed into the sugar mixture.
|Sugar, Water, and Corn Syrup|
2. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and allow it to boil undisturbed until it turns a deep amber (like the color of Bass Ale). If using a thermometer, start paying close attention at about 340 degrees. Once the syrup is a deep amber immediately remove it from the heat. Slowly and carefully pour the warm cream into the caramel. It will bubble up furiously.
|Bubbly Syrup Mixture|
|Beginning to Turn Amber|
|Cream Added to Syrup|
3. Use a high-temperature heat-resistant rubber spatula or wooden spoon to stir the mixture until smooth, scraping up the thicker part that settles on the bottom. If any lumps develop, return the pan to the heat and stir until they dissolve. Stir in the butter and salt. The mixture will be streaky but become uniform after cooling slightly and stirring.
4. Allow the sauce to cool for 3 minutes. Gently stir in the vanilla extract.
Makes 1 cup.
Notes: Keep at room temperature for up to 3 days; refrigerated, about 3 weeks. To reheat, simply place in a microwave safe container and heat for about 45-60 seconds. Stir well.