Store-bought caramel sauce is made with corn syrup, when it’s not made with high fructose corn syrup. Since I don’t buy products made from industrial corn, and I love caramel, I was inspired to make my own. This turns out to be stupidly simple – it literally takes ten minutes. There are a lot of recipes and instructions out there, the simplest and clearest is the one on Simply Recipes.
- 1 cup sugar
- 6 Tbs butter –
- 1/2 cup cream or milk and cream
I just pour out Karen’s milk from an unopened gallon with the cream on top!
Put the sugar in a pan on the stove on medium heat. This really will melt, it’s an amazing process to watch! Whisk it and keep whisking as it burns easily. When it’s melted completely, add the butter. Keep whisking until the butter is melted.
Take the pan off the heated stove and add the cream. Careful with this part as it can boil up and you don’t want that stuff on your skin. Whisk it in.
Now you can pour it on something, or in a bowl for dipping. Put what’s left in a container in the refrigerator to use later. I’m serving it with apples for dipping!