Caramel Sauce Success

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Last week we tried to make caramel sauce and it was a complete disaster! It was so bad it went right into the garbage, yes it was that bad!

I needed the caramel sauce for a my Toffee Cheesecake.  I did buy a container of caramel sauce at the store, just in case, but I just could not bring my self to use it.  I mean, I put all that time and effort into making a homemade cheesecake, why would I go the easy route and use mediocre caramel sauce?  That would be like getting a brand new car only to bring it home and paint it with a roller brush, not gunna happen!

I am determined to find something, at this point, at least edible!

As with everything there are a million recipes all claiming to be the best!  Baking is very personal, it all comes down to personal taste preference and memories.  You could have 10 people each with a very different idea of what a chocolate cake, butter tart or anything should taste like.  Most often if it isn’t like the ones they had growing up, perhaps family recipes, it just wont cut it.   I am very much one of those people, I will admit.  I think things should taste and be done a certain way or I don’t like it.  Dessert is something you should take time to enjoy.  If I am going to indulge I want to truly enjoy it. If it’s just ok, I will probably pass.

As much as we like to stick to what we know, it is good to be daring and try new things, you just may find a new favourite!

I found this caramel recipe on the Food Network, by Ree Drummond of The Pioneer Woman.  She has some great recipes.

Caramel Sauce

1 cup brown sugar, packed
1/2 cup cream
4 tbsp butter
pinch of salt

Directions

1. Combine brown sugar, cream, butter and salt in a saucepan over medium-low heat. (I miss read the instructions and only but cream and sugar in)

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2. Cook while whisking gently for 5 to 7 minutes, until it gets thicker.

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(I now reread the instructions to find out when to add butter and salt, only to find out I was supposed to add it all at the same time! I quickly threw it in and hoped for the best)

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*2, continued.  Still on step #2, the butter may have cooled it down, or just takes longer on each stove, but I am up to about 20 minutes of warming and string to get it thicker

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3. Turn off the heat, cool slightly and pour the sauce into a jar.

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Refrigerate until cold.

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The next day….

 

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Oh my goodness – Look at that!

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Creamy, smooth and thick!

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OH. MY.GOODNESS!  This is fabulous!

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THIS is delicious! It is so smooth, very creamy and delightfully sweet! I will never buy caramel again, this is my new go to caramel sauce.  I made it to drizzle on the Toffee Cheesecake I made, but seriously it is good enough to eat with a spoon!  I kept going to the fridge to ‘stir’ the sauce, just so I could lick the spoon.

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The possibilities are endless for this sauce.  It would be fantastic just over ice cream, on a brownie an apple crisp, dipping apples or heck as I said, just have a spoon of it!

Thank you Ree for such a wonderful recipe!

 

 

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