I spent a wonderful weekend on the 2nd of October celebrating my Uncle Joe’s 91st birthday in Richmond, VA! What a special day! Great weather, great family, great barbecue and a beautiful birthday cake made with a homemade caramel sauce from a dear friend of the family, Sue. I’ve been privileged to receive some great goodies from Sue, like snack mixes, lemon bars, peanut butter brownie bites, raspberry chocolate loaf cake…you name it…she makes it! But OOOOHHHH this caramel sauce…
I couldn’t get enough of this silky, smooth sauce that Sue made for this cake, and when she brought some extra over to my cousin’s house, we all went nuts over it! I had to ask if she would mind sharing the recipe, and she graciously left me a little slip of paper in a bag with some homemade snacks on my car door before I made the journey home from Richmond, VA to Harleysville, PA!
And what a recipe it is! Four simple ingredients, and a tad of elbow grease stirring that sugar, and you have the most amazing caramel sauce I’ve ever tasted! You start with putting one cup of sugar in a saucepan on the stovetop,
Turn your burner on low-med heat, and begin stirring with a heat resistant spatula or whisk. It will take 16 minutes or so before you begin to see the sugar break down, get clumpy and light yellow in color,
The sugar will suddenly become liquid. Once that happens, you can remove from the heat, and add in the butter, stirring constantly. Placing the pot back on the stovetop, you add the heavy cream in slow stream, stirring as you add the cream.
It turns into a gorgeous caramel color with a thick, velvety texture! Sprinkle in some Mauldin or sea salt and you will want to take a bath in this sauce!
I am drizzling it on EVERYTHING in sight! It takes just a little bit of elbow grease to stir the pot as the sugar clumps up, starts to melt and gets translucent, but once that happens, the rest goes SOOOOO easy! Adding the butter, heavy cream and salt and voila!
So until next time…..
Let’s get Cookin’
Homemade Caramel Sauce
- Medium size sauce pot
- 1 cup sugar
- 6 tbsp butter (cut in 6 individual tablespoon sizes)
- ½ cup heavy cream
- ¼ tsp Mauldin, Sea or Kosher salt
- Put sugar in saucepan.
- Turn on low - medium heat and begin to stir with a wooden spoon or heat resistant spatula.
- Stir constantly as the sugar begins to form clumps, melts and becomes translucent.
- Once the sugar is all melted, remove from heat.
- Add the butter one tablespoon at a time, stirring after each addition. The sugar will start to turn a caramel color before you know it!
- Return to heat and slowly pour in the heavy cream while stirring constantly.
- Bring to a boil (stirring constantly) and boil for 1 minute.
- Sprinkle in salt and stir.
- Remove from heat and let cool. Pour into glass bowl or jar with lid.
- Drizzle on ice cream, cakes, pies, or over anything you want!