Would you mind if I just waxed poetic on caramel for a moment? What’s that? You love caramel too? Well I’ll be darned.
Caramel is the baking god’s gift to us simple folk. It is rich and creamy and luscious and just straight up divine! You can make it into candy, or swirl it into brownies. You can drizzle it on ice cream or add a dollop to your morning coffee. It is perfect.
But dang is it a pain to make!! Either it gets burned or bitter or you cook it past the hard ball stage, whatever the heck THAT is. But not this one. There are no thermometers needed, no finicky stages and no burnt to high hell sugar. Problem solved, you’re welcome.
Welcome to Day 8 of my extravaganza. Come on in, take a load off. Grab a spoonful of this caramel sauce and ‘mmmm’ with me. It’s not weird, I promise!
Divine Caramel Sauce
Yields about 2-1/2 cups of sauce
1 cup light corn syrup
1 1/4 cups packed brown sugar
1/4 cup butter or margarine
1 cup whipping (heavy) cream
In 2-quart saucepan, over med-med high heat corn syrup, brown sugar and butter to boiling over low heat, stirring constantly. Boil 5 minutes, stirring occasionally. It will begin to get a bit darker in color. (At this point you can choose to let it go farther for a few more mins to get a nice depth, I would say no more than 8 mins).
Stir in whipping cream; heat to boiling. Remove from heat and let it sit in the pot or heat proof bowl. Allow to cool about 30 minutes. Serve warm. Caramel will be on the thin side when still warm. For thicker sauce: refrigerate overnight, give it a good stir and use as you wish.
Store covered in refrigerator up to 2 months.
Shipping Safe: YES. Put it in a mason jar and close lid tightly, tie it with a pretty ribbon. Wrap really well in bubble wrap or the like and it’s ready to ship to your lovely Aunt.
Make Ahead and Freeze: ? I am not sure if this would freeze well. I wouldn’t see why not, but I haven’t tried for myself. If you do freeze it, please let me know how it works out for you.