This is the good stuff.
The HOMEMADE stuff. Don’t get me wrong, I love the caramel in a jar – it’s tasty and easy, but after making this goodness, I don’t know if I will ever go back unless I feel like being lazy. Which happens every now and then.
Homemade caramel sauce is where it’s at my friends. It took me 4 times to get it right! 4th time’s a charm right? ha.
It was well worth the wait though, and I learned a TON throughout the three screw ups. You have to whisk/stir constantly. You have to watch your heat – it can’t get too hot! You have to slowly pour in the cream. And finally, listen to your intuition. When you think it’s done, it probably is. I tend to wait just long enough to take something off the heat and then it screws it up. When it doubt, take it off the heat.
I wanted to make homemade caramel sauce because I’ve really been into chocolate ice cream lately. Just chocolate. Nothing on it. Then I started craving caramel so there you have it. #caramelcraving
So I enjoyed a bowl of chocolate ice cream with homemade caramel sauce on it. So yum.
Then the next night I wanted to add some crunch to my caramel chocolate ice cream. And then….there it was glowing in my pantry…. A bag of salted caramel brownie brittle. I grabbed it and crumbled the super crunchy brittle on top and dug in.
Then I did THIS. Oh yes my friends. I made a stackable homemade caramel salted caramel brownie brittle dessert thing. Then I made another….and another…
It was the best day of my life.
Don’t forget you can save your favorite Stuck on Sweet recipes to your ZipList personal recipe box by clicking on the button on all my recipes
- 1 cup granulated sugar
- 4 tablespoons unsalted butter
- ½ cup heavy whipping cream
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- In a large sauce pan, add granulated sugar and place over medium heat. Whisk constantly until sugar starts to clump (normal) and then melt and turn a dark amber color. Careful not to burn. If the pan seems too hot, lower the heat.
- Whisk in butter until melted, about 1-2 minutes. The mixture will bubble which is normal.
- Slowly Whisk in heavy whipping cream. The mixture will bubble up again, let boil for 1 minute then take off the heat.
- Whisk in vanilla and salt.
- Pour into a jar and let cool.
- Caramel can be stored in a sealed container in the refrigerator up to 2 weeks. Warm caramel up in the microwave for about 20 seconds when ready to use.