Caramel Sauce

It’s that time of year again, a magical month full of contradictions. Outside our windows the world is icy cold, covered in a white dusting determined to keep us tucked away in our little homes. Inside, however, we are warm and glowing: the fire burns bright, the lights are twinkling, and we blush with the rosy glow of holiday cheer. It is a perfect winter wonderland, and we revel in the majesty.
But, well, it’s not always that romantic, is it? That snow can sure be a nuisance. I really don’t like being cold. And there might have been some muttered curses when those lights stopped working after they were put on the tree. Also, listening to ‘Up On The Housetop’ on repeat for 45 minutes will make a person crazy, even if it keeps the little ones quiet. And who bought them a toy dog that barks Christmas songs continuously? I could use some of Santa’s elves to stop by and make this day look better. Or else, smearing caramel sauce on everything might work, too.

Caramel Sauce 

1 1/4 cup [250 g] granulated sugar

1/3 cup [80 g] water

2 tablespoons light corn syrup

1/2 teaspoon salt

1/2 cup [120 g] heavy cream

5 tablespoons [70 g] unsalted butter, cut into 5 pieces

1 tablespoon pure vanilla extract

In a large, heavy-bottom saucepan (the caramel will bubble up quite a bit once it starts cooking, so it’s important to have a deep pan), combine the sugar, water, corn syrup, and salt, stirring very gently to combine while trying to avoid getting any sugar crystals on the sides of the pan. Cover the pan and bring to a boil over medium-high heat until the sugar has melted and the mixture is clear, 3 to 5 minutes. Uncover and cook until the mixture has turned a light golden color. Turn the heat down to medium and cook until it turns a deep golden color and registers 340ºF [170ºC] on an instant-read thermometer. Immediately remove the pan from the heat and add the heavy cream. The cream will foam considerably, so be careful pouring it in. Add the butter next, followed by the vanilla, and stir to combine. Set aside to cool. Caramel can be refrigerated in an airtight container for up to 2 weeks.

Salted Caramel: When you take the caramel off the heat, add 1/2 teaspoon fleur de sel. Stir to combine.

  • Reply
    Wednesday, October 6, 2021 at 2:40 pm

    How long does this stay good after making?

  • Reply
    Julie Marie
    Wednesday, December 21, 2011 at 7:41 pm

    I like the crinkled paper background!

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