Homemade Caramel Sauce

Apples are pretty much a staple in our house. I'm not supposed to eat them (allergic) but I do anyways and just suffer the consequences (hives). The other day Eric mentioned that we should buy caramel for the apples next time we go shopping. Silly boy. I could just make him some then and there.

Ingredients:
1 cup granulated sugar
6 tablespoons butter, chopped into pieces and room temperature
1/2 cup heavy cream, room temperature

Directions:
Pour the sugar into a heavy bottom saucepan and heat over medium-high heat. Stir with a wooden spoon as the sugar begins to melt. Once it reaches a boil, stop stirring. Occasionally swirl the pan, being careful not to splash any of the liquid--sugar boils hotter than water.

*If you're worried about burning the sugar, you can add 1/2 cup water to the pan at the same time you add the sugar. This helps cook the sugar evenly, however it takes much longer because the water has to evaporate before the sugar can caramelize.

As soon as the liquid turns a dark amber color, stir in the butter. Caramel can burn in an stant so if you're new to making caramel, I recommend using a candy thermometer. When it reaches 350 degrees, add the butter. Beware that the mixture will bubble and foam.

Once the butter is incorporated, remove the pan from the heat and slowly pour in the cream, continuously stirring. Again, when you add the cream, the mixture will bubble so be careful. Contine to stir until the caramel is smooth. Allow the sauce to cool in the pan for a couple moments then transfer to a glass jar. Let the caramel cool to room temperature then refrigerate.

*Just a note. If your ingredients aren't room temperature, you risk making your caramel sauce seize (harden up) when you add cold cream to hot sugar. I've seen it happen enough times on the TV show Chopped  to always make sure my ingredients are room temperature.

If you want, when you add a 1/2 teaspoon of vanilla extract or any other extract at the same time you add the cream. Love salted caramel? Add 1 tablespoon of flaky sea salt after the cream is incorporated. 

So far, Eric hasn't put any caramel on his apples. I have, however, caught him with a spoon in the caramel jar.

Enjoy!

~Krissy

More Caramel Recipes:
Sea Salt Caramels
Pumpkin Caramels
Short-Cut Caramel Sauce

Shortcut Caramel Sauce

Whenever I make caramel, whether its sea salt caramels, pumpkin caramels, or caramel sauce, I have to use a candy thermometer. One day I hope to gain that sixth sense that warns you when the caramel is about to burn. As of yet I do not have. The couple of times I've tried to do caramel without a thermometer, I burnt it.

I wanted to make apple cider cupcakes with a caramel filling and spiced rum frosting. I also wanted to use homemade caramel sauce, but I didn't want to get my candy thermometer out. As much as I love caramel, I mind it a little nerve-wracking to watch the degrees go up one by one on the thermometer, positive the moment I look away, it will burn. I know you can make caramel with condensed milk in the microwave, but I'm not a huge fan of condensed milk. I'm not totally sure why. But I found another short-cut caramel recipe you can make in the microwave that doesn't call for condensed milk! I still think caramel made on the stove top tastes better, but this is pretty damn good and damn easy.

Ingredients:
1 cup sugar
2 tablespoons corn syrup
2 tablespoons water
1/8 teaspoon lemon juice
1/2 cup heavy cream, warmed
1 tablespoon unsalted butter, softened
1/2 teaspoon vanilla

Directions:
In a medium glass bowl, mix the sugar, corn syrup, and lemon juice together. Microwave the caramel until it just barely has an amber color, 5-8 minutes. If you microwave it for too long, you can burn the sugar. Allow the caramel to sit for about 5 minutes. As it does, you'll see the caramel continue to darken. I microwaved mine for 5 minutes, waited 5 minutes, and got this result:

Next time I may try to microwave it for longer to see if I can get a more intense color and flavor. Keep in mind that all microwaves cook differently.

While waiting for the caramel to darken, heat the whipping cream and vanilla extract in a small sauce pan. You don't need to bring it to a boil, just warm it so it doesn't cause the caramel to seize up.

Add the cream to the caramel a few tablespoons at a time. Beware that the sauce will bubble as you do this. Stir.

Once the cream is incorporated, stir in the butter until its melted and well combined. Allow to cool, pour into jar, and store in the fridge.

Like I said, so easy.

Enjoy!

~Krissy

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