I could live on this caramel sauce. I really could, it is that good. Living on caramel wouldn’t be too good for my waistline, or my blood sugar, or my general well-being, but I would be one happy camper! At least momentarily. I first made this sauce to put on a pumpkin cheesecake (which it tasted great on), but it is also great on apples, on bananas (preferably with ice cream), or off a spoon. A big spoon.
If you’re on a diet, you might want to go elsewhere. Quickly. This isn’t necessarily a healthy recipe. Unless we’re talking about emotional health. Because it will make you happy, very happy.
I got this recipe from a magazine, but I tore it out a long time ago and I don’t know what magazine it is from! I am so sorry. If anyone recognizes it, let me know!
Creamy Caramel Sauce
1 cup sugar
1/4 cup water
2 Tbsp corn syrup
pinch of salt
1/2 cup heavy cream
1 Tbsp dark rum
1/2 stick unsalted butter
1 tsp vanilla extract
1) Boil sugar, water, corn syrup, and salt in a saucepan over medium-high heat, swirling occasionally. Cook until caramel is the color of iced tea, 10 minutes. (Watch it closely. It takes awhile to get going, but once it gets going, it can scorch quickly.)
2) Add cream and rum (watch out for steam!), whisking to combine. Off heat, whisk in butter and vanilla. Transfer sauce to a bowl to cool (and thicken).
Verdict: I think I covered that in the beginning paragraph. I. Could. Live. On. This. Stuff.
Husband’s take: Believe it or not, I did share some of this with hubby and he loved it as well. “Darn good.” He liked how it wasn’t overly sweet. I think the flavor from the rum cuts the sweetness a little.
Changes I would make: None. I kinda like it the way it is. If you don’t like rum, you could leave it out. But please don’t. It really is what brings this caramel sauce from being great to being extraordinary.
Difficulty: Easy. Just watch that sugar and water–don’t let it burn! I find it helpful to have everything measured out and ready before I start making this.
What would you use this caramel on?