Sunday, January 29, 2017

Buttery Golden Caramel Sauce

Buttery Golden Caramel Sauce

We both LOVE caramel!
Caramels, Salted caramels, Turtles,
Caramel cupcakes with caramel frosting,
Caramel apples....
You name it. We love anything with caramel!
We have made a few different homemade caramel sauces over the years and they were okay.
BUT when we came across this recipe in Good Housekeeping,
our world changed!
Not exactly changed, but got a whole lot better.
It is golden.
It is buttery.
It is just a touch salty.
It is delicious.
 
Yum!
 
Homemade caramel sauce isn't hard to make, but it can be a little tricky.
Simple ingredients.
Having a candy thermometer is a really good idea too.
Stir the water, corn syrup, and sugar together in a pan .
Brush off any sugar crystals on the side with water and a pastry brush.
Make sure your candy thermometer is on and ready. 
Now comes the "hard" part...letting it boil WITHOUT stirring it. 
Just watch it and wait for it to change colors. 
The recipe said about 9 minutes, but we found it 
took almost double that amount of time.
It will start to slowly turn golden and then...
before you know it!
A dark amber color.
Work fast! Remove from the heat and add the cream and the butter.
 It will bubble up!
 Stir and stir and stir!
 Keep stirring until smooth.
Awwww, look at that. Now add the vanilla and salt.
Stir and cool completely. 
IF you can wait that long!
That's when we grab a spoon and taste it. 
We just can't wait!
 It is that good.
Now comes the fun part. What are we going to put it on?
A brownie.
 How about a brownie with caramel AND whipped cream?
A hot drink...like salted caramel apple cider.
Ice cream! Oh yeah!!
BUTTERY GOLDEN CARAMEL SAUCE
2 cups sugar
1/2 cup water
2 Tbsp light corn syrup
1 cup heavy cream
4 Tbsp butter
1 tsp vanilla 
1/2 tsp salt

In a 4 quart pan stir together the sugar, water, and corn syrup.
Brush any sugar crystals off the side of the pan with water and a pastry brush.
Make sure you attach your candy thermometer. 
Heat on medium high heat until boiling and it reaches 320 - 345 degrees (a dark amber color)
WITHOUT STIRRING.
Once it reaches that color remove from the heat and work fast! 
Add the cream and butter.
Stirring until it is smooth.
Add the vanilla and salt.
Cool completely.
Store at room temp for a month or in the refrigerator for 2 months. 
Let's be serious! 
It won't last that long because you won't be able to resist!
It is that good.
Reheat in microwave if needed.
Buttery Golden Caramel Sauce.
Enjoy!

 Recipe found in the Dececember 2016 issue of Good Housekeeping.

Or bring some to work!


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