Creamy Caramel Sauce {recipe}

Life has been pretty slow since the holidays have come and gone (and I'm totally OK with that).  Clara and I have been spending a lot of time at home, just hangin' out.  And I've had more time to work on some different crochet projects and try out some new recipes.

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

In a large, deep saucepan, spread the sugar in an even layer and place over low to medium low heat.  Watch it carefully. Once it starts to liquefy around the edges, gently stir it towards the center.  Continue gently stirring until all of the sugar is melted, but take care not to over stir.  Once the caramel reaches a deep amber color, immediately remove it from the heat (it burns fast).

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.