Now really, Anne, you and I should be visiting DAA (Dessert Addicts Anonymous) on a weekly basis due to the deliciousness of your blog. I tweaked the recipe a bit to go along with a somewhat limited pantry content, and it was simply delicious. This sauce would make a delightful gift, bottles in a pretty jar with ribbon and a retro tag! Don't forget to check out Anne's version for the original recipe!
CARAMEL SAUCE ( lightly adapted from From My Sweetheart)
2 cups brown sugar
1/2 cup water
1 1/2 cups heavy cream
1 tsp vanilla essence
2 tbsp butter
large pinch of salt
Add the water and sugar to a medium saucepan, and stir to combine. Place over a low heat until the sugar dissolves, refrain from stirring. Increase the temperature to a medium heat and boil for about 5 minutes until the sauce turns a golden brown. Using a swirling motion, move the saucepan around to stir the sauce. Be sure to keep a close eye on the sauce as it can easily burn at this point. Remove from heat and slowly add cream and vanilla essence. At this point the caramel will solidify--then add the butter and the salt. Return to the stove on a low heat, stirring continually until the ingredients are well incorporated the sauce becomes a smooth caramel. Cool for at least four hours, then bottle and refrigerate. Sauce will become thicker on cooling and refrigeration.
Makes approximately 3 cups of delicious caramel.
oh my this looks amazing! perhaps one to try for easter!~ yummo!
ReplyDeletethanks sarah...definitely delicious!
DeleteMy very first SRC post was a caramel sauce. There is nothing better than homemade. Great SRC pick!
ReplyDeleteLouise...You have such a lovely blog! I am so glad I found you through SRC! And I look forward to visiting you often! I'm glad you liked the caramel sauce. It's a staple in my pantry! I can't help it...it's so versatile! But you are right....let me know when the first DAA meeting starts....I'll be right there with you! Hope you have a wonderful week! : )
ReplyDeleteI've never made caramel sauce with brown sugar before...I'll definitely have to try it next time! Lovely post for SRC! :-)
ReplyDeleteI love caramel sauce! This looks like a great recipe!
ReplyDeleteI think I want to marry this! Great SRC pick.
ReplyDeleteOMG caramel sauce... I'm not a sweet eater but I love caramel and dark chocolate...I'm practically dying here. Great SRC post.
ReplyDeleteNo, thanks, I don't need a spoon. I would just like the jar...to drink. :) Love.
ReplyDeleteI already found my go-to recipe for chocolate sauce - maybe this will be the go-to for caramel. I will sure have to try!
ReplyDeleteHomemade caramel sauce is one of the best things going. Great SRC pick! One question though... is the vanilla essence the same as vanilla extract?
ReplyDeleteHi Jamie, Yes caramel sauce is one of the most delicious things! vanilla essence is the same as vanilla extract, yes:) thanks for popping by!
DeleteOh yum! I love caramel and this looks good enough to eat straight from the jar!
ReplyDeleteGreat job, Louise...that caramel looks seductively good! I love caramel, especially homemade, over ice cream!
ReplyDeleteMy goodness I could just eat the entire jar, it looks delish!!
ReplyDeleteIf you haven't already, I'd love for you to check out my Group 'A' SRC entry: Broiled Sushi.
Lisa~~
Cook Lisa Cook
thank you everyone! this was certainly the delight of my week!
DeleteI wanted to thank you for this fantastic read!! I definitely loved every
ReplyDeletebit of it. I have you book-marked to check out new things you post…
My blog : Home Design Love
this may be a stupid question but does it need to stay refrigerated? I live out of state from family and would love to ship them some goodies for the holidays but I want it to be able to stay fresh.
ReplyDeleteno questions are stupid:) I think because its cream based its probably best to keep it refrigerated--dairy doesn't go so well out of the fridge for long periods...sorry.
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