I first stumbled upon caramel sauce when I failed an attempt at salted caramels a few months back. The caramels never ended up setting up, granted it was my first time using a candy thermometer, and I ended up with this pool of caramel. At first I was bummed that my caramels didn’t turn out, but quickly realized that this caramel soup that remained was amazing! Into a mason jar it went and ended up on ice cream, pies, cookies, in coffee, or just on a spoon, hehe.
I wanted to make something for my family back in Minnesota for Christmas but wasn’t sure what to make that would travel well and also appease a bunch of different people’s tastes. Everyone loves ice cream, so this caramel sauce was the perfect thing! I put it in half pint sized mason jars, glued some ribbon onto the rim of the lid, and made my own label for the top. Seriously, these turned out way cuter than I expected 🙂
The one thing about making candy that makes me so annoyed is that the caramel is SO HOT that you can’t really test it (unless you drop some into some water). I’m all about tasting along the way, otherwise you might make this huge batch of cookies and find out that they’re disgusting because you forgot the sugar (this happened…).
For this recipe, I started out using the candy thermometer, but found after making 3 batches that I didn’t really need it to make a good caramel sauce. You let it brown until it gets to an amber color, and then add in the cream. Taking the candy thermometer out of the equation makes the process seem a lot less intimidating.
So if you’re scrambling last minute for a gift for a holiday party that you’re going to, this is an easy fix! After you make it you can put it in the fridge and go get ready for the party. By the time you’re done it will be cooled enough that you wont burn your hand.
Grab a spoon and dig in!
1. Use a large pan! That way when the caramel bubbles up when you add the liquid it doesnt boil up too high to the point where it might cause a mess.
2. Stir with a silicon spatula that can handle serious heat!
3. Understand that this sugar is 300+ degrees! Be careful!
4. Clean up: When you’re done, put the spatula back in the pot and add a few cups of water. Put the pot back on the stove and bring it to a boil. This will boil away all of the hard caramel thats a nightmare to clean on its own.