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.