I’ve always been too scared to make a caramel sauce. The idea of juggling and reading a candy thermometer, while keeping an eye on a scalding liquid sugar was not my idea of fun. But I’ve always wanted to try it. So while sitting around on a weeknight after work and looking through food blogs waiting to break my fast, I came across this video from Bon Appetit. The lady made it look so simple. And… added bonus… there was no candy thermometer in sight. It was more about checking to see if the color was the right shade of amber.
The video (link below) made it seem like no big deal, and I had all the ingredients already, so why not? Plus there were still 40ish minutes to go before sunset, and I needed something to occupy myself. I measured out all my ingredients ahead of time because I knew how easily this could turn into a huge disaster. The water and sugar came together. Honestly, even though the recipe (and video) say not to touch the mixture as it cooks, I stirred it a few times. And the world didn’t end. Go figure. As soon as I started seeing that amber color come through, I got ready.
Plop went my chunks of butter, and the liquid sugar foamed up around them. As soon as that melted away, I poured in the cream and again saw it foam up. But my goodness the smell of caramel was fantastic! Honestly, I’m not even exaggerating when I say it looked like liquid gold. I let it cool the took a taste. Pretty darn good for my first try! I put it in the fridge to cool down some more, and to use in another project I had lined up for the weekend.
Now I know there are a million and one ways to make caramel sauce, and even more variations in flavors. But this is just me sharing one incredibly simple method for you to try at home. What I like is that it was so simple to make, but can be used in so many ways – topping on ice cream or apples, in a cake or frosting, or eating just by the spoonful Also, be sure to like me on Facebook and follow me in Instagram to see how I ended up using the sauce in another recipe. Post coming up at the end of the week!
- 1 cup sugar
- 3 tablespoons water
- 1/4 cup (1/2 stick) unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon kosher salt
- Whisk sugar and water in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Cook, without stirring, until mixture begins to caramelize in spots. Using a heatproof spatula, stir mixture to ensure even caramelization. Cook, stirring occasionally, until mixture is the color of honey, 10-12 minutes. Reduce heat to medium-low and continue to cook, stirring occasionally, until caramel is a deep amber color, about 5 minutes longer.
- Remove caramel from heat; carefully whisk in butter (mixture will bubble vigorously), then cream and salt. Let cool slightly in pan, then pour into a small bowl.
Check out the video from Bon Appetit – http://www.bonappetit.com/blogsandforums/blogs/badaily/2013/01/how-to-make-caramel-sauce.html