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Friday, October 3, 2014

Caramel Sauce

If it wasn’t for the fact that apple season comes on the heels of peach season I would still be missing the peaches.  To choose a favourite between the two fruits wouldn’t be an easy task.

My focus now is to enjoy apples in as many recipes as I can for as long as I can before the season is over.  However, unlike the peach, apples keep well in storage under proper conditions and some varieties can be enjoyed for a good part of the year. 

The apple is such a versatile fruit and perfect in sweet as well as savory preparations.   As good as this fruit is when juiced, sauced, baked, dried, candied or crowned with a crumble, nothing beats biting into a crisp, juicy, fresh apple straight off the tree.

Perhaps dipping a few wedges in some sweet, buttery caramel sauce may just be the next best thing!

Caramel Sauce
1 cup packed brown sugar
½ cup corn syrup
¼ cup butter
2 tablespoons water
1 tablespoon vanilla
½ cup whipping cream
  1. In a heavy saucepan bring sugar, corn syrup, butter and water to a boil over medium high heat stirring constantly, boil for 1 minute.
  2. Reduce heat to medium and cook for 5 minutes.
  3. Remove from heat and stir in vanilla.
  4. Let cool slightly then stir in whipping cream (sauce thickens as it cools).
  5. Makes 1 ½ cups.


Notes, Tips and Suggestions
  • This sauce is delicious served over ice cream.
  • Refrigerate sauce once cooled.
  • This is a perfect way to enjoy caramel apples...you won't even miss the stick!

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