Saturday, November 17, 2012

A Caramel Sauce I can Make

Now you know my true confessions of my unsuccessful attempts at making Ina's caramel sauce.

I'm sorely disappointed in myself!

But I didn't stop trying . . .

I just stopped trying her recipe!

I went for something a little more simple.

Not so simple as to use condensed milk . . .

but sort of a cheaters way of making caramel sauce!

I searched the web and found different recipes . . . read the mixed reviews and finally decided to
try a combination of 3 recipes!

And I was successful!

It tasted delicious on my favorite apple!

It also tasted delicious directly off of the spoon.

It took three spoonfuls to know I liked it.

Sometimes I'm a slow learner!

Caramel Sauce

4 TBSP butter
1 cup brown sugar
1/2 cup heavy whipping cream
1 TBSP vanilla

In a sauce pan, over medium heat, melt the butter and brown sugar together, until the sugar is dissolved.

Add in the heavy whipping cream.  It will sizzle and bubble -- but don't worry.  Keep stirring and everything will be fine!  Cook over medium heat, for 2-3 minutes, to thicken slightly and incorporate ingredients.

Remove from heat and stir in vanilla.

Allow to cool slightly before pouring into a jar or container.

I stored our in the refrigerator. 

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