There’s something so soul satisfying about making and eating homemade caramel sauce. It’s great in apple pies, on top of ice cream, or used as a filling for my brownie mini tarts. Yes, making caramel can be a bit intimidating, but it really isn’t that difficult. It just takes a bit of patience. But it’s completely worth it. Trust me.
Recipe: Caramel Sauce
Prep Time: 5 minutes Cook Time: 10-15 minutes
1/2 cup cream
3 tablespoons butter
2/3 cup granulated sugar
1/4 cup light corn syrup
1/4 teaspoon salt
In a medium sized pot, combine sugar and corn syrup. Heat the pot on medium heat. Take a heat resistant or wooden spoon and mix every minute. This will ensure the sugar and syrup combine evenly. Eventually, the mixture will melt. Continue cooking until it turns an amber color. Watch closely because it can go from delicious caramel flavor to burnt in a matter of seconds.
Once it is an amber color, turn the heat to low and add the cream, salt, and butter. The mixture will splatter, so make sure to not stand right over the pot.
Using the spoon, mix the caramel until it incorporates with the cream and butter.
Continue cooking at a low boil for an additional 2 minutes.
If you want the caramel to be used as a filling and thicker in consistency, let it cool for at least 20 minutes. If it thickens and you want to use it as a topping for ice cream, just microwave it for about 30 seconds and it will be perfectly pourable.
To make it salted caramel sauce, add 1/2 teaspoon of sea salt directly to the finished product.