Caramel Sauce………..

I am very much looking forward to fall and winter. This summer has been just awful……so sweaty, yucky hot. Horrible. I want to cook the things that you cook in the cooler months…..chili, soups, stew, pumpkin bread…..which I just happened to bake Sunday. (tomorrows post) Even though it wasn’t that cool outside, there was a breeze!!! That was good enough for me. Ha! I just had to make the pumpkin bread!!
The other thing that I like making in the cooler months, are caramel apples. Although, they are good any time of the year. To make it easier to eat, I make the caramel sauce and then cut up my apple into slices, for easy dipping. Buttery, rich, creamy, sweet, gooey, sticky caramel. M-m-m-m-m-m. This stuff is just so decadent. You will LOVE, LOVE….you will moan and smile and want to just slurp up every last drop. I use it for apples and pears, on ice cream, in my coffee, on pound cake, on pretzels and brownies……..and just scooped with a spoon, right out of the jar. It makes great gifts too. Just sprinkle a little salt on top and it is the best salted caramel. I don’t like things that are overly sweet….and this stuff is on the sweet side…..but once in a while ya just gotta indulge.

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Caramel Sauce/Dip

1 cup granulated sugar
¼ cup water
1 tblsp corn syrup
3/4 cup heavy cream
1 tsp vanilla, rum, bourbon, whatever….optional
2 tblsp butter
¼ tsp kosher or sea salt, optional

In a large pan, add the sugar, water, corn syrup and bring to boil over medium high heat. Gently whisk till sugar looks dissolved. Allow to boil for about 5 minutes +/- until it turns amber colored. Watch it and don’t let it burn. You can gently swirl the pan a couple of times, but try not to let the mixture get on the sides of the pan. You dont want little sugar crystals to form. Once your mixture gets to an amber color, Turn off the heat and add the cream and butter.  Stand back because the mixture will bubble up!! add vanilla. Whisk till sauce is smooth. Transfer to a glass heatproof container like a measuring cup. It makes it easier to pour into cute jars. Let it cool and it will thicken as it cools. Put lids on the jars and it will keep for at least a month. If your mixture gets too thick once cooled, just add a little water or hot cream…and stir. That is it!!! Easy right??

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