Sure, you can buy it. But a homemade caramel sauce is just so good and satisfying. (Plus! No special equipment needed.)
When you make caramel by yourself, you can taste the simplicity and purity. Plus: Caramel lasts a long time in the fridge, so you can even make it now for Shavuos.
First, combine the sugar and water in a saucepan and cook. The sugar will quickly dissolve and become liquified. Don’t stir during this stage!
Let it come to a boil…keep an eye on the pot. Since we’re making this without a thermometer, you’re going to pay close attention to the color.
First it’ll get lightly golden…don’t move away, things will happen quickly.
And that’s it. You have caramel!
Caramel will thicken in the fridge, but that’s ok. Just bring to room temperature (or warm it) to loosen it up again.
Homemade Caramel Sauce
Ingredients
- 1 cup sugar
- 2 Tbsp water
- 2 Tbsp corn syrup
- ½ cup heavy cream
- 2 tbsp butter
- ½ tsp salt
Instructions
- In a saucepan over medium-high heat, combine sugar, water, and corn syrup. Bring to a boil and let cook until mixture turns golden (do not stir during this time). Watch carefully, it might seem like it’s taking a long time, but then it will get dark quickly. Don’t let it burn!
- In a second small saucepan, warm the heavy cream, butter, and salt.
- Once the sugar mixture is deep golden brown, remove from heat source and stir in the warm heavy cream mixture.
- Keep in an airtight container in the refrigerator. Rewarm when ready to serve!
You should now use some caramel to finish and serve our Dairy Caramel Apple Galette!
|