I’m just gonna say it: I’m a caramel sauce girl.
While I love chocolate to death, there’s just something about that creamy burnt sugar that I just can’t live without. I love it on ice cream, cake, apples, cupcakes and fingers. Most definitely fingers.
….and let me just ask you this one question.
Have you ever tried a piece of bacon with warm homemade caramel sauce drizzled on it?
That’s what I thought. Now follow me to victory!
We’re going to make homemade caramel sauce today step by step. I figure it’s a good skill to have when, say, Thanksgiving is a few days away. It’s the perfect finishing touch to any holiday dessert and, yes, is quite good drizzled on crispy bacon as well. There are some great storebought varieties but, like anything, nothing beats homemade!
The star of the show here today is cream.
Hello, lovely. We meet again!
All caramel sauce really is is just boiled sugar and water with cream. So to start, measure out a cup of sugar and two tablespoons of water and put it in heavy saucepot over medium high heat.
And please watch out. This stuff WILL burn the living daylights out of you. I speak from experience.
While the sugar and water are boiling, gently wipe the sides of the pot with a wet pastry brush so they don’t burn:
And don’t stir this. Just let it go. You may shake the pot gently (with a hot pad!) but no stirring is allowed.
Again—please watch out for boiling sugar water! This is serious business.
After a few minutes of simmering, the sugar water will begin to change color, going from a pale pale gold to a golden brown. I like a more “robust” caramel sauce, myself, so I keep cooking until the color is nice and rich and deep…like so:
Be careful not to let this burn! Now turn off the heat and slowly pour in a cup of cream.
As you add the cream, the caramel will bubble up! No worries, my friend, you are doing the right thing.
This is a really good idea.
Whisk the caramel and let it cool. It will thicken up, don’t worry!
Your next job is to drown whatever baked good you currently have on hand. I chose a cinnamon toast muffin.
And that, my friends, is what true love looks like. When it comes to caramel sauce, the more the merrier.
And don’t forget the bacon.
Homemade Caramel Sauce
makes about 2 cups
1 cup sugar
2 T water
1 cup cream
Bring the sugar and water to a boil in a heavy saucepot, wiping down the sides of the pot with a wet pastry brush. Continue to boil for about five minutes, or until the mixture turns a deep golden color.
When that happens, immediately turn off the heat and slowly add the cream, whisking well to combine.
Let sauce cool and thicken up. Drown baked goods and bacon.