Velvety sauce of wonder,
So easy to make.
That's right. I love caramel enough to write a haiku. It wasn't a very good haiku, but you get the point! I think it is one of my favorite sweets to make (after pie of course!)
I have said that cooking is the closest thing I will ever get to magic. While it is all chemistry, the transformation of simple ingredients into new textures, tastes, and smells is just fascinating to me.
Caramel sauce is so fun because you get to watch the magic happen right before your eyes. The sugar melts, it browns, the cream bubbles, the butter becomes glossy, and the vanilla and salt elevate the potent flavor of this potion for happiness!
Try putting this magic on apple slices, oatmeal, s'mores, animal crackers, ice cream, cakes, really anything. I'd be willing to bet it even taste great on a pork chop. Why not? Get experimental!
I love good old fashioned vanilla ice cream with caramel sauce and chocolate chips. Have a little more fun and pop that baby in a blender with some milk for a milkshake! Mmm...
Makes 2 1/2 to 3 cups
2 c sugar
1/2 c water
1 c heavy cream, warmed
5 T butter, room temp, cut into chunks
1 tsp vanilla
1 tsp salt
Combine sugar and water in large saucepan over medium-low heat. Swirl the pan occasionally until the mixture is completely clear. Raise heat to high. DO NOT STIR. Wet a pastry brush to clean sugar crystals off the sides of the pan if needed. Bring syrup to a boil until dark amber.
Remove from heat and slowly mix in heavy cream. Return caramel to burner on low heat to loosen any lumps. Remove from heat and stir in butter, vanilla, and salt. Transfer to a bowl to cool.