Homemade Caramel Sauce

The other day I had an itch to try my hand at making homemade caramel sauce. I had never attempted this before and to be honest I had never really even thought of how caramel was even made. I guess I never even thought of making it homemade, I always just picked up a jar at the grocery store. So curiosity got the best of me and I decided to read though several recipes, ranging from my Julia Child cookbook to online searches and videos.

Surprisingly there was quite the array of how to made this dreamy sauce. So, I decided I’d just take bits and pieces from several different recipes and this is what I came up with!

Now you have to be really careful to make sure you do not burn the sugar…I had it heating up in the pan and then had a paranoia attack, well kind of! I was nervous that I was going to accidentally burn it so I poured in just enough water to cover the bottom of the pot. By adding the water it just takes a little longer to caramelize (brown) the sugar, but it was well worth it! I love last second improvisations, don’t you?! (p.s. my whisk is my new best friend when it comes to mixing things these days!)

So after the panic attack, I patiently waited for the sugar to caramelize. This is what it looked like:

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Bring the sugar to a boil and wait to caramelize

Once the sugar has turned a deep golden brown, add 5 TBS of butter and mix in

Remove the pot from the burner and slowly pour in 1/2 cup heaving whipping cream

Once the cream is incorporated, it should be a nice thick (but not too thick) consistency!

I poured the final product into a glass Mason jar. But BE CAREFUL!!! it is extremely hot! Do not touch the glass with your bare hands. Let cool and enjoy!

And there you have it! A super delicious buttery tasting caramel syrup! I must say that it was out of this world good! I couldn’t stop eating it! 🙂 (Again, adding inches to my waistline! But this was worth it!)

But every good story has to come to an end…and that’s when you end up with this:

A REALLY ridiculous pan to clean! I ended up letting it soak in soapy water for several hours and then was finally able to clean this bad boy!

Give this recipe a try! It’s so full of rich, creamy goodness! You can add, subtract or even take out the butter. It’s up to you. But the whole clan at my house loved this gooey mess!

*Variation: add a 1/2 tsp of vanilla after you mix in the cream

*Store in refrigerator for up to 2 weeks

Love,

*Spoon Lickin’ Little Sparrow

**be sure to check out this post: http://gatheredinthekitchen.wordpress.com/wp-admin/post.php?post=92&action=edit

Stephanie Bruce

Stephanie—home cook, DIY addict, seasonal decor fanatic, and proud chicken wrangler living in a Victorian house that’s always a project. Whether I’m cooking with garden-fresh ingredients, herding mischievous chickens, or tackling another DIY, I’m here to share the fun (and chaos).