Recipe of the Day
Homemade caramel sauce is just so much more superior to store bought sauce you really can't beat it. However, I always found it a bit unnerving to make until now. Thanks to Elizabeth Poett and her recipe for Caramel Sauce I now will never go back to store bought caramel sauce again.
- 1/3 cup water
- 1 1/2 cups sugar
- 3/4 cup heavy cream
- 1/2 cup unsalted butter (1 stick), cut into pieces
- 1/2 tsp vanilla pure extract
- 1/2 tsp salt
Combine the sugar and 1/3 cup of water in a small sauce pan. Cook over medium heat, stirring constantly. Once the mixture starts to bubble, stop stirring and begin to swirl mixture, in the pan, occasionally. Watch carefully for the mixture to turn color, about 10 minutes after it begins to bubble. When the liquid is the color of honey, carefully add the butter pieces. Stir with a wooden spoon until the butter is completely melted. Remove from the heat and slowly stir in the cream. Once the cream is fully incorporated, stir in the vanilla and salt. Cool for 10 minutes before transferring to a serving vessel.HAPPY EATING!!
This can be served with our Peach Buckle dessert TAP HERE for recipe