I love caramel. I love it in a way that advertisers tell us that we should love chocolate. Nope, it's all about caramel for me. A friend once sent me a box of chocolates...all caramel-filled chocolates. Guess who is always invited to test kitchen dinners? He is!
I figured it was high time that I learn to actually make caramel and it was really much easier than I thought it would be. And less messy...I can be messy in the kitchen when sugar is involved.
- 1/4 cup water
- 1 cup granulated sugar
- 2/3 cup heavy whipping cream
- 3 tablespoons unsalted butter, divided into 3-4 pieces
- 1 teaspoon vanilla extract
- 1 teaspoon Jack's Blend
In a heavy bottomed pan that is a bit larger than you think you will need, stir together water and sugar over medium heat. Keep stirring until sugar has dissolved and the mixture begins to gently bubble.
Change heat to high, bring sugar mixture to a boil, and stop stirring. Allow the mixture to boil until it turns an amber color, approximately 5-10 minutes.
Remove from heat and gently whisk in cream. The mixture will bubble up and increase in volume as you do this, so make sure to do this very carefully. Then, mix in the butter, vanilla, and salt one at a time. Pour the caramel sauce into a dish and allow to cool completely, then cover tightly and store in the refrigerator. The caramel sauce will thicken up some once it's cooled and refrigerated.
Note: Store any excess in the fridge. Should keep up to 2 weeks.