Another totally easy recipe to make. All it takes are the ingredients and some patience . . . and your family with think you are a GOD.
Yeah, it's that good.
Homemade Caramel Sauce
½ cup water
1 ¼ cup sugar
½ tsp. kosher salt
1 cup heavy cream
1 tsp. vanilla extract
In medium-sized sauce pan, combine water, sugar and salt over medium heat. Stir to dissolve sugar. Slightly increase heat, simmer and swirl mixture until color resembles the color of honey, about 6 minutes. When sugar mixture turns medium amber, add cream and reduce heat to medium-low. Stir constantly until mixture is 225 F on digital candy thermometer, or about 3 minutes. Stir in vanilla extract and transfer to heat safe container.
Tips & Tricks:
· The hard part of making caramel (or any sugar based candy: brittle, toffee, hard caramels) is waiting for the color to change. . . and as soon as you think you can walk away . . .
It. Will. Burn.
· Ignore the crap about using a wet pastry brush to wash down sides of pan. Which is why I left that part off the instructions. Just stir or swirl to heat the sugar droplets into mixture again.
· I placed my first batch of sauce in a candy squirt bottle. It didn’t have a meltdown.
· With my second batch, I used a Kerr jelly jar with a fresh lid to heat seal. It sealed with a pop when the caramel cooled down enough.
· It will thicken as it cools.
· Store it in the fridge for up to a month.
· It is freaking delish on ice cream, pies, cakes, or a finger. . . just saying.