October 16, 2013

Buttery Caramel Sauce

For those of you who "like" me on Facebook, you know that recently I messed up a recipe and yet it still turned out well.  This was that recipe.  I suggest you follow the correct instructions below, but on the off chance that you don't, it might still turn out well.

The flavor is out of this world.  I truly love it's classic caramel taste and texture.  Very smooth and delicious on top of apples, or ice cream, or when licked off your finger.

If you let the caramel warm up to room temperature it becomes soft and somewhat pourable.  You might need to microwave it for a couple of seconds to get the consistency you want.  I'll be making this recipe again for sure.  It's my new "go to" caramel recipe. :)

Buttery Caramel Sauce
Modified slightly from HowDoesShe?

  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/3 cup butter
  • 2/3 cup whipping cream
  • 1 tsp vanilla extract
Cooking Directions
  1. In a large saucepan, add the sugars, corn syrup and butter. Cook over medium heat until it comes to a hard boil. 
  2. Remove from heat and let sit about 5 minutes. 
  3. Add heavy cream and vanilla and mix well. 
  4. Let cool slightly before putting into a glass jar and storing in the refrigerator. 

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