The month of October = pumpkins, apples and…caramel! And since I don’t know anyone that doesn’t love ooey, gooey warm caramel sauce, I figured the least I could do was provide a super tasty, super easy, real food recipe to share with your family and friends. So even though it’s definitely a treat to enjoy in moderation, you can be sure this one’s a winner folks…as evidenced by the pic below of Kate’s daughter, Elise :).
Makes 1 cup
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- 1 cup cane sugar
- 6 T butter
- ½ cup heavy cream
- Before you begin, make sure you have everything ready to go—the cream and the butter next to the pan, ready to put in. If you don't work fast, the sugar will burn. Make sure there are no children near you and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water.
- Heat sugar on moderately high heat in a heavy-bottomed 2 or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon.
- As soon as the sugar comes to a boil, stop stirring.
- When all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter melts.
- Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate.
- Whisk until caramel sauce is smooth.
- Let cool in the pan for a couple minutes, then pour into a glass jar and let sit to cool to room temperature. Remember to use potholders when handling the jar filled with hot caramel sauce.
- Store in the refrigerator for up to 2 weeks. Warm before serving.
- When you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts big.
- *This recipe works best if you are using a thick-bottomed pan. If you find that you end up burning some of the sugar before the rest of it is melted, the next time you attempt it, add ½ cup water to the sugar at the beginning of the process. This will help the sugar to cook more evenly, though it will take longer as the water will need to evaporate before the sugar will caramelize.
- C = 9g P = 0g F = 7g
- 90 calories per serving
- Source: www.simplyrecipes.com
Tracie Fountain http://traciefountain.com/