Sunday, November 3, 2013

Homemade Caramel Sauce

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
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!

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

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