Wednesday, October 13, 2010

Caramel Sauce

Who doesn't like caramel? I mean, seriously. When have you ever had a conversation with someone and they say "Ugh, I just hate caramel". The answer would be NOT EVER! And if you have heard that, or don't like it. Well by gosh, I am just sorry for you! This stuff is magic.

The story is the same here as with the chocolate syrup, I wanted a nice caramel sauce that had no high fructose corn syrup. I looked for the past few days, everything I saw had it in it, so why not make my own. It isn't hard, and I had some evaporated milk I needed to use. I found this awesome recipe, just modified it a bit after reading the reviews, and It was on like donkey kong my friends.

Caramel Sauce

1 C plus 2 TB unsalted butter
1 1/2 C light brown sugar
pinch of salt
2 TB water
1/2 C evaporated milk
1 TB pure vanilla extract

In a saucepan on medium heat, add the butter, brown sugar,salt, and water. Cook until butter is melted, and begins to boil. Boil for 5 minutes. Be careful while doing so, it bubble up at you. Show it who's boss!

Remove from heat, add in the vanilla and let cool to room temp. Use as desired. I will be using it for some tasty caramel macchiatos, why not add a drizzle over some ice cream, or use it in chocolate toffee sticky cakes. However you use it, there's no doubt that it will be fantastic!


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