Enjoy this on basically anything! Ice cream, fruit, CARDBOARD..any way you like it you won’t be disappointed!
There aren’t many things I enjoy more than caramel. Caramel is a fantastically scrumptious mixture of butter and sugar and yum-yummy-yumminess. For Christmas I used to slave over the stove to make caramels. They took for. ev. er. to make, but they were insanely addicting. In recent years I have forgone that process because I have bad memories that involve stirring for hours upon hours, while calluses formed on the bottoms of my feet and carpel tunnel formed in my wrists. I do miss eating those ooey gooey caramels, but I have discovered another form that can be made in a fraction of the time. And it is just as good!
I gave a jar of this caramel sauce to my sister and she loved it, too. Her favorite thing to do with it was spread it on toast. I loved it as a fruit dip. This is some seriously good stuff, people.
In a medium saucepan, combine:
1 stick unsalted butter
1/2 cup heavy whipping cream
1 cup light brown sugar
2 tablespoons light corn syrup
Bring to a boil, stirring constantly. Reduce heat to medium and continue boiling for 3 additional minutes. Remove from the heat and stir in 1 teaspoon of vanilla.
See? Isn’t that easy? Callus-free carameling, people!
Transfer the caramel sauce to a pint-size glass jar (or 2 half-pint jars) and seal it with a lid. Let cool. Store the sealed jar in the refrigerator or at room temperature. Before use, microwave in 30-second intervals, stirring after each interval.
The caramel will separate a bit when it settles, but a few quick stirs will mix it up easily.
Enjoy this on basically anything! Ice cream, fruit, CARDBOARD..
- 1 stick salted butter
- 1/2 cup heavy whipping cream
- 1 cup light brown sugar
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla
- In a medium saucepan, combine butter, heavy whipping cream, brown sugar and corn syrup. Bring to a boil, stirring constantly.
- Reduce heat to medium and continue boiling for 3 additional minutes. Remove from heat and stir in vanilla. Transfer caramel sauce to a glass jar and seal with a lid. Let cool. Store sealed in refrigerator or at room temperature. Microwave in 30-second intervals, stirring after each interval, before serving.