Caramel Recipe
Remember when I mentioned I had a friend who came over for a cooking marathon? No? Well, do you remember these homemade marshmallows? Now do you remember? I really wasn’t exaggerating when I said he came over and we had some cooking fun. If there’s anything that’s more fun to make than marshmallows, it’s caramel sauce. This was a family recipe (his) and there really is no competition when it comes to family recipes. It was hands-down fantastic.
Homemade candy is a blast to make and since it’s homemade, I just remind myself that it’s healthy and that I can eat as much as I want. I mean, it’s free of di-mono-glyceride-polysorbates eh? Unfortunately, I’m only half kidding. Yes, it is homemade and free of unpronounceable names. But no, it’s not free of butter. The best things never are. And so, enjoy this special treat and pat yourself on the back for accomplishing two things: actually making homemade candy (way to go!) and exercising self-control. The latter was a work-in-progress for me.
How do YOU enjoy caramel sauce?
P.S. Hope everyone has a great Halloween! I almost forgot what day it was today – we are not big on the holiday and so it’s one that tends to get pushed to the back of my mind. But I’m always curious what everyone else does. Do you stay at home like any other day? Host a party? Costumes anyone?
How the stuff is made…
First you combine a few ingredients in a medium saucepan.
Then you mix them all together and attach a candy thermometer to the side.
Wait….mixture is boiling
Then you add in extra cream.
And voila, c’est fini.
Caramel with apples anyone?
CARAMEL SAUCE RECIPE AND INGREDIENTS
*A Howe family recipe
2 c sugar
1 1/2 c white karo syrup
1/2 c butter
2 c cream, divided
1 tsp vanilla
dash of sea salt
Combine the sugar, karo syrup, butter and 1 c cream in a medium saucepan. Clip a candy thermometer to the side. Boil until it reaches the soft ball stage, about 235F.
Add remaining 1 c cream* and reboil until it reaches the soft ball stage again, this time to 245F. Remove from heat and add vanilla*. Add a dash of sea salt and fold in.
Pour the caramel mixture into a glass pan or bowl and allow to cool.
The caramel in this recipe is meant for eating with apples or drizzling on ice cream and desserts. It is not quite hard enough for caramel candies. If you like your caramel a bit softer, just heat slightly and use as needed.
*(be careful in these two parts – the mixture will splatter a bit as you add the cream and vanilla)
