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| Start with a heavy pan |
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| Organic Sugar in the pan |
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| As Sugar breaksdown it will look crumbly ... this is normal to the process of caramelizing |
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| See how it is starting to liquify but yet still has clumps ... keep cooking, be patient |
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| Sugar has completely liquified and caramelized |
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| Adding Butter will make it bubble up bigtime ... make sure not to burn it ... adjust heat if necessary |
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| Adding the Milk will make it bubble up even more ... turn down heat to low |
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| Remove from pan and transfer to a heat resistent container |
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| After cooling for a couple minutes, whisk it really good to get a smooothe consistency |
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| There ya go ... Homemade Caramel Sauce ... NO HFCS or other gunk in it ... all natural |
Caramel Sauce
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!
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| 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 |
