Caramel - cooked sugar option 

Doesn't require sweetened condensed milk and doesn't have the tendency to become grainy!

Allow to cool, uncovered, but then store in covered jars in the fridge.

*Makes 3 cups sauce.

Bring to room temp to use for dipping apples. It is very soft at room temp, a caramel sauce. Just serve it on a spoon!
In medium saucepan melt:
14 oz (2 c) granulated sugar
Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.

Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
1 1/2 sticks (12 T) unsalted butter, room temperature cut up into a few pieces

Stir the butter into the caramel until it is completely melted, about 2-3 minutes. A whisk helps if you find the butter is separating from the sugar

Very slowly, stir and drizzle in:
1 c (8 oz) heavy cream

Add: 1 t salt
Srit well with the whisk and boil a few minutes. Taste and boil a little more to make sure all the salt is dissolved.

Remove from heat and stir in:
vanilla to taste

It is a thin sauce now but will thicken as it cools.

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