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Monday, February 27, 2012

Caramel Sauce Recipe

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Image from Savory Sweet Life

A while back I posted about some Apple Nachos and said I was going to try and make some Caramel Sauce.  I finally made some the other day.  It turned out alright but not as pretty as the picture above.  I used her recipe, but I used fat free half and half because I couldn’t find any low-fat or fat free whipping cream.  It still tastes pretty good and is a very light caramel color.  Maddie really likes it and has had 2 apples with some drizzled on top! 

Here is the recipe from Savory Sweet Life, my changes in parentheses. 

 

Simple Caramel Sauce Recipe

Makes 2 cups

INGREDIENTS:
2 cups sugar

1/2 cup water

1/2 cup heavy cream, heated to luke warm in microwave (30 seconds)  (I used fat-free half & half)

2 tablespoons butter

1/4 cup heavy cream, heated to luke warm in microwave (30 seconds)  (I used fat-free half & half)

*optional 2 Tablespoons Rum  
*optional 1/4 corn syrup – for those of you who are concerned your caramel sauce will turn to candy)   (I didn’t use these)

DIRECTIONS:

In a medium sauce pan, add sugar and water (and optional corn syrup).  Cook the ingredients on medium-high heat.  Carefully watch the sugar syrup change colors around the outer edge to an amber-brownish color, or if using a candy thermometer – 350 degrees. Remove from heat immediately and using a wooden spoon or whisk, quickly stir everything to keep the sugar water from burning.  Your simple syrup should be a golden ale brown.  As you continue to stir, pour in 1/2 cup of warm heavy cream and pats of butter.  When the cream makes contact with the sugar water it will start bubbling violently.  Continue to stir until the sugar crystallization dissolves.  Finally, add 1/4 cup of additional warm heavy cream (and rum) until caramel sauce is nice and smooth.  Transfer to a heat proof jar and allow the sauce to cool on the counter slightly covered with plastic wrap for an hour.  Use immediately or seal the jar and store in the refrigerator. Enjoy!

Note: *As caramel sauce cools, it will thicken.  Before serving, re-heat in the microwave for 30 seconds for 1 cup.

 

Here are some pictures of it boiling up and then after it was done.  Still warm so nice and runny. 

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She couldn’t wait and had to have some before it got thicker.  She still loved it!!

1 comment:

Cami said...

Wow..that looks heavenly! :)

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