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!
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.