I am absolutely thrilled to have finally found a recipe for making smooth and creamy, buttery sweet caramel sauce. When I've made caramel sauce in the past, it has turned hard and crystallized after a bit of time in the refrigerator. This sauce is quite thin when it finishes cooking on the stove and thickens as it cools. Straight from the refrigerator, it is still soft and scoop-able. The sauce warms easily and is pourable when it is room temperature. I served the caramel warm, drizzled over fresh peaches and vanilla ice cream. It was heavenly!
Homemade Caramel Sauce
recipe adapted from Fifteen Spatulas and Mel's Kitchen Cafe
Yield: about 1 1/2 cups
1 cup sugar
1/2 cup butter
1/2 cup heavy cream
1 teaspoon vanilla
pinch of kosher salt
In a heavy saucepan, combine the sugar and the water. Stir to combine and then cook over medium heat until the sugar dissolves; about 4-5 minutes. There is no need to stir, simply swirl the pan over the burner occasionally as the sugar dissolves.
Raise the heat to medium high and cook the sauce, swirling the pan occasionally, until it is amber colored; about 7-8 minutes. Add the butter, be prepared for it to bubble and sputter, lightly stir or swirl to melt, do not scrape the sides of the pan or splash sauce up the sides of the pan. (This will cause crystallization, if you scrape the uncooked sugars back into the sauce.)
Once the butter is melted, remove from the heat and add the vanilla, heavy cream and salt. It will bubble again, but will calm quickly. Stir to combine (again, not scraping sides of the pan) and then let cool before transferring to a jar and refrigerating for storage. Enjoy!
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