Homemade Caramel Sauce
Serves: About 1.5 cups of caramel sauce
- 1 and ½ cups sugar
- 1 and ½ Tablespoons light corn syrup
- ½ cup water
- ¾ cup heavy cream, heated until warm
- 3 Tablespoons unsalted butter, softened
- ¾ teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 1 teaspoon vanilla bean paste (optional)
- In a large, heavy bottomed saucepan,
- In a heavy saucepan (at least 5 cup capacity), stir together sugar, water and corn syrup.
- Place candy thermometer over the side of the pan.
- Over medium high heat, stir constantly until the sugar dissolves and mixture comes to a boil.
- Allow to continue to boil, undisturbed, until syrup reaches 350 degrees and turns a deep, amber brown. This will take about 10 minutes.
- Immediately remove from heat.
- Carefully add heavy cream. BE CAREFUL, as the mixture will violently bubble and boil. Using a heat-proof spatula, stir mixture carefully until it begins to settle.
- Add butter and salt, and stir until butter is melted and completely combined.
- Allow to cool for 3-5 minutes, then stir in vanilla bean paste and vanilla extract.
- Serve warm, and enjoy!
- Hot, boiling sugar can be very dangerous. Please keep children away from the stovetop while preparing caramel sauce, and do not taste-test with your fingers.
- Be sure your pan is big enough to hold at least 8 cups of liquid, and do not put your face or hands above the pot after adding the heavy cream.
- Allow the caramel to cool in a safe place until the temperature is safely reduced.
Recipe by Lemon Sugar at http://lemon-sugar.com/2013/10/homemade-caramel-sauce.html/