I love Fall! Fall screams comfort food. What better comfort that caramel? Caramel is like the “Cherry on Top” of any Fall favorite. Let’s face it, caramel makes any dessert better. The only problem I have is keeping it in stock. We eat it on apples, ice cream, cookies and brownies. I decided to try to make it for myself so I will never be out again. I learned a lot experimenting with the many, many batches I made. The amount of sugar you use will determine how thick your caramel will be. Less sugar will result in a caramel candy. Today we are making a caramel sauce for pouring onto our wonderful Fall desserts.
Before you make this, I have a tip for you. Use a bigger pot then you need. Bigger is better for this recipe. The sugar will bubble up when you add the butter and whipping cream and it will make a huge mess and you could get burned! So use caution and a big pot.
Begin by putting the sugar into a large pot over medium high heat. Stir constantly with a whisk . The sugar will start to clump up and that’s a good thing. That is exactly what you want. Then, it will start to turn into a liquid and all that big ball of sugar in middle of your whisk will dissolve also. Keep stirring!
- Once it starts bubbling, it will start to smoke a little. When you see an amber color and smoke, remove it from the heat.
- Add the butter while continuing to stir.
- It will bubble a LOT! Stir, stir, stir until the butter melts!
- Then, add the cream and stir, stir, stir and it will bubble again.
- Pour into cute little jars and let it come to room temperature before you keep it in the refrigerator.