As the weather turns cool, it’s beneficial to keep a jar or two of caramel in your pantry. Perhaps it’s just my personal preference, but when added to coffee, drizzled on thick chunks of banana bread or even as a syrup for waffles made with yeast, the caramel sauce makes everything more inviting and autumnal.
Caramel has been given a bad (and not deserved) reputation as being a bit difficult, but this couldn’t be more far than the fact. Caramel is extremely simple and quick to prepare at home, consisting of three ingredients: sugar as well as water and cream. Okay, maybe vanilla and salt, too but it’s not appropriate to count the seasonings.
The truth is that caramel is extremely simple and pure that I’m forced to be honest and dismiss some of the odd ingredients and techniques that may cause you to go wrong. From complex recipe or “tips or tricks” that don’t hit the target Here are five ways to “just say”no” to a sloppy caramel.
My homemade chocolate sauce this caramel sauce made from scratch is the most simple recipe you’ve ever made. It’s pure Heaven!
Yes, you can purchase caramel sauce in the stores However, like most food items, homemade tastes much better and doesn’t contain any unnecessary ingredients. In addition when you consider how long it takes to drive to the store the caramel sauce could be made!
1 Cup Brown Sugar
1 stick Butter (4 Tablespoons)
1/2 cup Half-and-half or Cream (cream can make it thinner)
1 Tablespoon Vanilla
A Pinch Of Salt
Mix all the ingredients in an medium saucepan on medium to medium-high temperature. Cook by whisking it gently throughout 5-7 minutes until the sauce becomes thicker. Switch off the heating. Serve warm or chill until cold.