“COME ON OVER HERE WITH THAT SUGAR STICKY SWEET STUFF.” Sugarland.
I always think that it’s a smart idea to develop a repertoire of good, simple, basic recipes. They are always there to fall back on in a pinch, stand in for something else, and be the basis or sidekicks for other great recipes. A fantastic caramel sauce is one of those basic necessities. I especially love to warm this in the fall and dip slices of fruit in it! I love to bake this in apple or pear pies. And of course, it’s great drizzled over ice cream! I’ve even put this delicious caramel sauce into frostings! However you choose to use it….it’s one of the simplest things to make and keep on hand…..
…..I ADORE this sugar sticky sweet stuff!
Yields: approximately 3 cups
Level of Difficulty: easy
- 2 cups of granulated sugar
- 1/2 cup of water
- 1 1/2 cups of heavy cream
- 2 teaspoons of pure vanilla extract
- 2 Tablespoons of unsalted butter
- 2 big pinches Fleur de Sel, or other good quality sea salt
In a medium heavy bottom saucepan, mix the water and sugar. Cook over low heat for 5-10 minutes until the sugar dissolves, but do not stir! Increase the heat to medium and boil, uncovered for about 5-7 minutes, until the sugar turns a warm, chestnut brown. (Sounds like a hair color!) Swirl the pan to stir the sugar. But watch carefully at this point because it can go from caramel to burnt sugar very quickly! Take the pan off of the heat and slowly and carefully add the cream and vanilla. The cream will bubble and splatter and the caramel will solidify. Add the butter and salt. Simmer over low heat, stirring constantly until the caramel is well mixed and the sauce is smooth. Cool at least 4 hours. The caramel will thicken as it cools and will keep for up to 2 weeks, refrigerated.
Enjoy and come back and tell me how you used this sugar, sticky, sweet stuff!