Sweet Caramel Sauce

Caramel Sauce

Oh I love homemade Caramel Sauce.  I got spoiled back in the day when I worked at Atrium.  There was a Pastry Chef, Debbie  and she made some of the best desserts and sweets of anyone person that I have ever known.  She thought nothing of making homemade caramel sauce.  I have adapted her approach and I won't even buy it in the store because I am so dedicated to the real stuff.  I used this Caramel Sauce on many types of desserts and it is really good on ice cream.  Everyone who tries this caramel sauce is smitten with it.  I think you will be too.  This is the Caramel Sauce that I used in my Chocolate Turtle Cupcakes.

Caramel Sauce

Ingredients:

• 1 1/2 Cup Sugar
• 1 1/4 Cup Heavy Cream
• 1/2 Teaspoon Vanilla Extract (sometimes I add 1 Teaspoon Vanilla or sometimes in addition to the Vanilla Extract, I will add the beans from one Vanilla bean, I like to mix it up and do things that intensify the sauces flavor)
• 1/3 Cup Water



This is what color the caramel should be before you add the cream

 Directions:

• Mix Sugar and Water in Saucepan over Medium Heat
• Cook without stirring.
• If sugar crystals build up on side of pan use a silicon brush dipped in cold water and circle the rim of the pan just above the crystallized sugar.  This will ensure that your Caramel Sauce is smooth.
• Watch the caramel carefully as it can easily scorch if the heat is too high.
• Resist the urge to stir.....don't stir the caramel.
• Boil until candy thermometer reaches 350-360 degrees, until it is a toasty brown. 
• Remove from heat
• Add Heavy Cream and Vanilla
• Now you can stir it vigorously until the solidified caramel is smooth and creamy
• Allow to cool 4 hours, it will thicken as it cools
• Store in refrigerator for several weeks (if it lasts that long, people have been known to eat this by the spoonful)

Caramel Sauce