Seriously. S.e.r.i.o.u.s.l.y. I really don’t want to tell you that you HAVE to make this caramel sauce, because you DON’T have to. But maybe you should. Caramel sauce has been something I have tried and tried and tried to make. I have kinda succeeded, sorta failed, totally flopped and mostly failed my way through making caramel for a few years now. Seriously, I had given up. BUT what made me try just one. more. time (……well, two more times, more on that in a minute…….) was that fact that Aldi did not have a jar of caramel sauce. They had about 10 bijillion hot fudge sauces in the same place were there was SUPPOSED to be hot fudge AND caramel. No caramel. So I was “forced” to buy some heavy whipping cream and try again, cause
I someone “needed” caramel. Thanks Aldi.
So here I am. Me, tho one who thinks if the weather man says it will be 70º I dress for 70º……colder or hotter, I will not change. I wanna believe he is right. The one who thinks if you tell me to boil the sugar for 5-7 minutes that it will take 5-7 minutes and it will be done. Period. The one who is blistfully ignorant to the fact that things may not always go as planned. I guess I am gullible? Is that the right word? I try and tell my self not to be, but self just does not listen. Anyway. Precisely 15 minutes before we were to get the kids to bed, I started. making. caramel. The girl said that in “15 minutes” you will have caramel sauce. I thought it to be true. Well……..
I heated up the sugar. 15 minutes later I was still stirring this dark brown nearly burned sugar…..thinking “those hard chunks of sugar are sure to melt away any second now.” A few minutes later my son comes to me and says it smells like burned marshmallows in the house. To which I simply said “it is the caramel I am making.” The face he gave me said it all. He had his doubts. I thought, “butter will heal this.” Cause butter is butter and it is good. Well, the butter melted. The sugar did not. It was so so hard. No caramel in sight. My pan was ruined. The pan was about to go in the garbage. But then I thought better. I filled it with water and boiled it and boiled it till the hard chunks of sugar melted off. My husband, noting that crazy boiling pot on the stove, asked if it was going to boil over. I mumbled “No, maybe, thanks, just making caramel”……..under my breath. I didn’t look at his face. We got the kids to bed and back at it I went. Cause I had to…….you know?
Round 2. I opted to add a bit of water to the sugar. I was giddy. I was pumped. Pretty sure I jumped up and down and twiddled my fingers together a time or two. BECAUSE. Before my very eyes, caramel was happening!!!! That sugar/water mixture got to a lovely caramel color, I took it off the heat and added the butter. (PS. I was able to save the butter from the above said calamity. As soon as I saw the sugar NOT melting but instead turning into a ball of rock hard, teeth ruining candy, I poured the butter off. To precious to throw away and it was fine. Just fine. Just melted.) Stirred that butter around and added the heavy cream. Well, the caramel went crazy on me at that point. BOILING like mad ~ mind you, it was OFF the heat and on the counter. Oh no, I have ruined it again. I stirred and stirred and…..there it was. Caramel. It looked good. Did it taste good? I wonder. The vanilla and salt went in next. I did not taste yet, surprising myself with my wise choice as to not burn my tongue clear off. Oh……the suspence…….
It cooled a bit. I tasted it. It was caramel. Legit caramel. I put it in my jar and left it there on the counter. To look at a bit. Husband came into kitchen. I happily said, “Look!!!!! Caramel.” Well, he had been the recipient of my crunchy caramel or my rock hard caramel a few to many times and the house still smelled of burnt marshmallows. So I am sure he had his doubts. He said “good” or something simple like that. Then he noticed my lovely burning fall candle, commented on the flavor (Cinnamon Vanilla). I said “thanks, that was from you.” He said “that was nice of me.” (If you know him you can appreciate this whole conversation. He is a very to the point kinda guy.)
I thought about the caramel. I actually dreamed about. Food nerds have dreams about food sometimes. First thing in the morning I opened it up. I looked good. But was it hard? Too hard?? The spoon went right in. It was just the right caramel consistency. It worked. It was yummy.
We had the caramel a day or so later on ice cream. I think the kids expected it to turn to candy when it hit the ice cream. It HAS happened. But noppers. It did not. Success.
Some tips about this caramel making ~
~ Have the heavy whipping cream be room temp, don’t forget this.
~ Have the butter be melted, don’t forget this.
~ Don’t leave the sugar/water mixture, just hang out by it, stirring. Laundry can wait.
~ That is all I can think of. Just learn from my mistakes. If you burn the sugar, no worries, just add water to the nearly ruined saucepan and boil it off.
Are you thinking ~ didn’t she already share a caramel recipe?” Well, yes, thanks for asking. I did. Right here. I have made that one a good number of times, it works half the time. Not sure why. So this is now my new favorite one. :)
PLEASE let me know if you try this or any thoughts you may have concerning caramel or any food.
PS. It’s fall! High fives alllll around! WAHOO!!!!
1 1/2 c. sugar
1/4 c. water
1 stick of BUTTER, melted
3/4 c. heavy whipping cream, room temp
1/2 tsp. salt
1 tsp. vanilla
Mix together the sugar and water, bring to a boil. Boil and stir till a caramel color. (Watch as it will go from caramel color to burned useless sugar in a few seconds flat! This is not a thing to time, as all stove tops cook differently, just watch carefully and use your best judgement. I have burned a batch or two. Sadly. Just stick by it, you will be fine.)
Take off heat, put the butter in the sugar mixture and stir till combined. Then add the heavy whipping cream, it will bubble up on you just be brave and keep stirring till all combined. Add the salt and vanilla. Do not eat right away or you will burn you tongue so very bad. When warm, serve over ice cream. Or store in fridge and heat in microwave till warm. Also very good by itself on a spoon.