I wasn’t sure if I should publish this recipe as a post by itself or wait until I can include it in some kind of cake or dessert recipe, but the longer I wait, the less caramel sauce is left in our fridge! I am eating it with almost everything. Dipping strawberry, banana, and apple in it, drizzling it over ice cream or cheesecake, or straight from the jar!
The ironic thing is; growing up, I have always assumed that I don’t like caramel. I considered myself a chocolate girl all the way and I tried to avoid anything caramel, whether it is candy, caramel syrup, caramel flavored coffee, chocolate or anything. Until someone once accidentally got me a McDonalds Caramel Sundae instead of a chocolate one, and surprisingly found myself enjoying it very much! That’s when my love for caramel sauce began
Did this happen to you before? Have you ever assumed that u don’t like a certain type of food, and later on you discovered that you have missed out on a lot? Let us hear about it!
- 1 cup Sugar
- 1/4 cup Water
- 1 stick Butter
- 1/2 cup Heavy Cream
- 2 teaspoon vanilla extract
- pinch of salt
- In a saucepan, mix sugar and water. Stir once at the beginning to combine, cook over medium heat until sugar dissolves (do not stir here, just swirl the pan occasionally until sugar dissolves)
- Increase the heat to medium-high and boil until sugar turns to warm chestnut color (7-10 mins). Be very careful, the mixture is EXTREMELY hot at this point.
- Once the mixture reaches the color desired, add the butter. be ready for some serious bubbling and splattering. lightly stir or swirl the butter to melt (do not scrape the sides of the pan, as this will cause crystallization)
- Once the butter is melted, remove mixture from heat. add heavy cream, vanilla and salt.
- Let mixture cool completely at room temperature, then transfer to a jar and store in the fridge.
Caramel sauce will keep in the fridge for 3-4 weeks.
To reheat, simply place in a microwave safe container for 40-60 seconds and still well.