One of my goals for this year is to do things the more 'homemade' way. Make my own sauces/syrups, breads and doughs, spices, baby food, etc. Not only is it a lot healthier than buying pre-made (with all those preservatives), it's also very gratifying. Like this caramel sauce for example.. the first time I made it.. I burned it. Burnt caramel doesn't taste all that good, if you didn't know. But this time, it is DELICIOUS. And it felt so good to have accomplished it. :)
When you go to make this, make sure you have the time.. and no screaming babies around to interrupt you. That's how I burned mine the first time. ;) So I tried it again when Clara went down for a nap. You have to keep a close eye on it, and constantly stir it. But the results are fabulous. I really just wanted to eat it by the spoonful, but I practiced some self-control and didn't. :) You can do many things with this sauce.. dip apples in it, drizzle it over some cake (cheesecake!), or over some ice cream (vanilla bean is my favorite), stir it into a frosting for some yummy caramel buttercream, or stir some in your coffee (post on that coming soon)...
Creamy Caramel Sauce
recipe from Cook Like a Champion
- 1 cup sugar
- 1 1/4 cups heavy cream
- 1/4 tsp. coarse salt
- 1/2 tsp. pure vanilla extract
Carefully whisk in half the cream, which will bubble and steam quite violently. Stir until the cream is thoroughly combined, then whisk in remaining cream. Stir in the salt and vanilla. If any sugar has hardened (more than likely, there will be a big, hard chunk in it), place the saucepan over low heat and whisk constantly until smooth (might take a while, be patient).
The sauce can be stored for up to 2 weeks in the refrigerator. It can be rewarmed in the microwave or in a saucepan set over low heat. Add additional cream if the sauce is too thick.
Makes 1 1/2 cups.