Two Easy Caramel Sauces

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Simple 10-Minute Caramel Sauce

I am indebted to Mel’s Kitchen Cafe for this recipe.  I have made small changes, but she deserves the credit on this one.

1 stick (8 Tbsp) butter
1 1/2 cups packed light brown sugar
1/4 teaspoon salt
1 cup heavy whipping cream
1 tablespoon vanilla bean paste

Combine butter, sugar, salt and cream in a heavy-bottomed saucepan over low heat.  Stir gently, then increase the heat to medium and bring the mixture to a boil.

Boil for 10 minutes without stirring. Watch closely for signs of scorching and lower heat if necessary.

Remove from heat and carefully stir in the vanilla bean paste.  Avoid mixing too vigorously or scraping the sides as this may cause the sauce to crystallize.

Use immediately or let the sauce cool a bit before pouring into a container to refrigerate. Keeps in the refrigerator for several weeks.

 

Easiest-Ever “Cheater” Caramel Sauce

Caramel (premade)
Heavy whipping cream.

The caramel I use for this is here.  You know when you’ve bought a huge bag full of those tiny squares in the bulk food section and then unwrapped them for what seemed like hours so you could melt them down?  This is the same idea, BUT it’s infinitely better tasting and comes in a block, so you can easily slice off as much as you need without the hours of small-motor skill practice.  It LOOKS like this may be the same product (based on the description and reviews) for less, but the title says it’s a “chocolate caramel sauce,” which is confusing and may be something different.  I haven’t used that second link personally before, but I can vouch for Amazon’s return service if it is, by chance, the wrong thing.

Anyhow…This caramel makes the most delicious sauce for apples and pretty much anything else.  It’s truly worth the price tag for special events and splurges.

To make the sauce, simply melt the caramel in your crock pot for about an hour or so.  Alternately, you can do this in a double boiler or in your microwave on LOW for VERY SHORT increments.  If you microwave it for too long or at too high a temp, it may crystallize or harden, so take care with this method.

Stir in enough cream to thin the sauce to the desired consistency.  I use around two cups if I’m melting the whole five-pound block.  Continue stirring until the sauce is well blended.  Enjoy!

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