Sunday, February 14, 2010

Caramel Sauce


Happy Heart Day! Here is an easy recipe to serve over vanilla ice cream for your sweethearts. An extra bonus is to melt some chocolate chips in your microwave and spoon chocolate hearts on parchment paper. Just let your hearts cool, and they will lift right off your paper giving your caramel sundae a little extra love.


1 cup of heavy cream
5 Tbs. unsalted butter, cut into small pieces
1 tsp. kosher salt
1 1/2 cups of sugar
1/4 cup light corn syrup
1/4 cup water


Bring cream, butter, and salt to a boil in a small saucepan, then remove from heat and set aside. Boil sugar, corn syrup, and water in a 3 to 4 quart heavy sauce pan, stirring until sugar dissolves. Gently swirl pan, until mixture is a light golden brown. Stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248˙ on your candy thermometer 10 to 15 minutes. Pour into a mason jar, keep refrigerated. Serve hot over ice cream.




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