This has been one of the posts that have caused me to make repeat kitchen experiments. I have been craving caramel sauce to top various confections and the option of buying store bottled stuff is not an option. I have been highly concerned about the additives and preservatives in various processed foods. I’ve heard way too many horror stories lately and if I can make it myself, why not try.
The first time I tried the traditional white sugar, water, vanilla and cream recipe and, you guessed it – BURNT beyond belief. It said to look for a walnut colored mixture of bubbling sugar. Mine was not walnut and by the time it looked walnut or so, can we say the kitchen smelled like cotton candy gone horribly bad. I’m surprised my neighbors didn’t smell it downstairs because I could smell it the next day in the air. It was horribly sickeningly sweet – like when my Aquolina Pink Sugar perfume bottle shattered in the bathroom.
So, back to the kitchen I went as I scoured cookbook after cookbook for the best caramel sauce recipe. It took a bit of research and much Google action but I finally found one that works. Put this simple caramel sauce recipe in your dessert arsenal – it will take your recipes from “good” to “amazing”!