Usually I am a chocolate girl. You will never catch me eating a pumpkin something or apple anything if there is chocolate around. Fruit in dessert is blasphemy to me. Fruit is for salads. Salads are for meal time. So that means you should eat apple pie for dinner, but dessert should be saved for the not so healthy stuff. And this caramel sauce definitely counts as the sweet end to a meal. Drizzled over ice cream, brownies, swirled into banana bread, the possibilities are endless!!!
Salted Caramel Sauce
Yield: about 1 1/4 cups
Prep Time: 2 minutes
Cook Time: 5 to 12 minutes, or until caramel-colored
Total Time: about 15 minutes
1 cup granulated sugar
1/4 cup water
1 teaspoon light-colored corn syrup
1/2 cup whipping or heavy cream
1 tablespoon vanilla extract
1/2 to 1 teaspoon salt, optional and to taste (for a true ‘salted caramel’ sauce, I use 1 teaspoon)
- In a large saucepan (I prefer my dutch oven) add the sugar, water, corn syrup and bring to a boil over high heat, whisking until sugar has dissolved.
- Allow the mixture to boil for 5 to 12 minutes, or as necessary, for it to turn caramel-colored, at which point it will likely be smoking slightly. The stage where caramel turns from the perfect amber color to a burnt smelly mess happens in the blink of an eye, so DO NOT walk away. Do not stir while boiling, but gently swirl the pan if necessary.
- As soon as the sauce has turned caramel-colored, reduce the heat to low.
- Very carefully and slowly, add the cream. Stand back because mixture will bubble up. I also recommend using a oven mitt or wrapping your hand in a towel as the steam created is very hot.
- Add the vanilla and salt, to taste. Stand back because mixture will bubble up again.
- Whisk until sauce is smooth and combined, and let it boil another 1 minute, which helps thicken it up.
- Transfer sauce to glass jar or heat-safe container. Allow sauce to cool uncovered to room temperature; sauce thickens considerably as it cools. Sauce will keep airtight at room temp for at least 1 month.
*Recipe courtesy of Averie Cooks