Caramel Sauce
This homemade sauce I had to make because I needed it to make the Samoa Brownies! Very easy with ingredients we had in our pantry. My only warning is you need to watch it very carefully when waiting for amber color --it changes over VERY QUICKLY ! And yes that is my camera phone reflecting in sauce!
1 cup granulated sugar
1/3 cup water
3/4 cup heavy cream
2 tbsp salted butter*
1 tsp vanilla extract
Add the sugar to a heavy bottomed saucepan, then shake it so it lies in an even, flat layer.
Add the water to fully moisten the sugar.
Place the pot over medium heat and cook until the sugar dissolves and turns clear, a few minutes.
Raise the heat to medium high, and cook the caramel until it turns amber colored**, about 10 minutes. WATCH CAREFULLY!!
Turn the heat off and immediately add the heavy cream. It's okay if the caramel seizes up.
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.
Let the caramel sauce cool to room temperature, then transfer to a jar and refrigerate.
The caramel can be stored in the refrigerator for 1 month, or in the freezer for 3 months.
1 cup granulated sugar
1/3 cup water
3/4 cup heavy cream
2 tbsp salted butter*
1 tsp vanilla extract
Add the sugar to a heavy bottomed saucepan, then shake it so it lies in an even, flat layer.
Add the water to fully moisten the sugar.
Place the pot over medium heat and cook until the sugar dissolves and turns clear, a few minutes.
Raise the heat to medium high, and cook the caramel until it turns amber colored**, about 10 minutes. WATCH CAREFULLY!!
Turn the heat off and immediately add the heavy cream. It's okay if the caramel seizes up.
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.
Let the caramel sauce cool to room temperature, then transfer to a jar and refrigerate.
The caramel can be stored in the refrigerator for 1 month, or in the freezer for 3 months.
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