Saucy...

I’ve already been pretty clear about how much I love caramel. Favorite topping ever, on anything and everything. This caramel sauce is the best ever, really, I mean that.

Right out of the refrigerator, spread on your morning toast, the best. As a dip for crunchy apple slices, the best. Warmed up in the microwave and drizzled over, say, chocolate cake, spice cake or ice cream, the best! I don’t even use a candy thermometer for this one, I just my trusty stainless steel sauce pan so I can see the color of the sugar as it caramelizes. I don’t make it quite as dark as the original recipe suggests, as the first time I made it I found it had a burnt aftertaste.

So trusting my instincts I made it again this time cooking the sugar for a shorter amount of time and ending up with the most luscious, decadent, gorgeous caramel sauce. This keeps for like 3 months in the refrigerator, but really, who are we kidding, this sauce can be drizzled on almost anything so it sure won’t last that long!

CLICK! : The photo at the top of the post will be my entry for Jugalbandi’s CLICK Event, this month’s theme is Metal.

Caramel Sauce
Adapted from Rose Levy Berenbaum via Epicurious

The original recipe is full of useful information about understanding the process of making caramel and pointers for successfully making caramel. Also, the users’ comments on Epicurious are very useful as well so I strongly suggest you click over and read the original recipe if this is your first time making caramel.

1 cup sugar
1 tablespoon corn syrup
1/4 liquid cup water
1/2 liquid cup heavy cream, heated
2 tablespoons unsalted butter, softened
1 teaspoon pure vanilla extract

In a heavy saucepan, stainless if you have one, stir together the sugar, syrup, and water until the sugar is completely moistened. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. You can use a pastry brush dipped in water to remove any sugar that might have crystallized on the sides of the pan. Stop stirring completely and allow it to boil undisturbed until it turns a medium amber color. Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.

Use a wooden spoon to stir the mixture until smooth, scraping up the thicker part that settles on the bottom. If any lumps develop, return the pan to the heat and stir until they dissolve. Stir in the butter. The mixture will be streaky but become uniform after cooling slightly and stirring.

Allow the sauce to cool for 3 minutes. Gently stir in the vanilla extract.

Store at room temperature for up to 3 days or in the refrigerator, at least 3 months.