|Start with a heavy pan|
|Organic Sugar in the pan|
|As Sugar breaksdown it will look crumbly ... this is normal to the process of caramelizing|
|See how it is starting to liquify but yet still has clumps ... keep cooking, be patient|
|Sugar has completely liquified and caramelized|
|Adding Butter will make it bubble up bigtime ... make sure not to burn it ... adjust heat if necessary|
|Adding the Milk will make it bubble up even more ... turn down heat to low|
|Remove from pan and transfer to a heat resistent container|
|After cooling for a couple minutes, whisk it really good to get a smooothe consistency|
|There ya go ... Homemade Caramel Sauce ... NO HFCS or other gunk in it ... all natural|
1/2 cup Organic Sugar
3 Tblsps Organic Butter
1/2 cup Evaporated Milk (or Organic Heavy Cream)
NOTE: The Evaporated Milk was what I had on hand left over from a recipe. If you want to make it totally Organic (and richer in flavor) then use 1/2 cup Organic Heavy Cream in place of the Evaporated Milk.
Place sugar in a heavy pan (I use cast iron cause it heats up most uniformly). Cook on medium low heat until sugar has completed dissolved and become a liquid and caramelized. It takes a while but be patient.
Add Butter but turn heat down a bit ... it will bubble up like crazy. Stir until Butter is melted.
Next turn heat completely down as low as possible and add Milk ... cook for a couple more minutes stirring constantly.
Remove from pan into a cooler container (make sure it is a heat proof container) ... I used a Pyrex measuring cup. Let stand for a minute or two to cool then whip it with a whisk for about 20-30 seconds.
Sauce will thicken as it cools. You can refrigerate any unused portions and just zap it in the microwave for a few seconds, stir and enjoy again!
|Here's how I used mine but its also great for dipping apples, pears or other fruit in|
or pouring over your favorite ice cream or dessert