We all know that a food blog isn't really any good without pictures. But I've made this sauce at least 4 times in the last 3 weeks and it never sticks around long enough for me to get a picture of it. I will try to work on that this week. In the meantime, I couldn't keep this recipe to myself.
Are you a burner of caramel?
I have made homemade caramel sauce using the dry method and burned it every time on my electric stove. This caramel sauce uses the wet method and I have NEVER managed to burned this. What I'm saying is- You can do this. I promise. It only takes about 10 minutes or so to make and it tastes SO much better than store-bought sauces. It's also so versatile. I have used this on trifles, ice cream, cakes, cupcakes. It's no wonder it never lasts.
This caramel is thin and pourable when warm, but turns into a soft solid in the fridge. To return it to pouring consistency you can just pop your jar of caramel in the microwave. This is awesome over ice cream because when the hot caramel hits the cold ice cream it turns a little chewy.
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Are you a burner of caramel?
I have made homemade caramel sauce using the dry method and burned it every time on my electric stove. This caramel sauce uses the wet method and I have NEVER managed to burned this. What I'm saying is- You can do this. I promise. It only takes about 10 minutes or so to make and it tastes SO much better than store-bought sauces. It's also so versatile. I have used this on trifles, ice cream, cakes, cupcakes. It's no wonder it never lasts.
This caramel is thin and pourable when warm, but turns into a soft solid in the fridge. To return it to pouring consistency you can just pop your jar of caramel in the microwave. This is awesome over ice cream because when the hot caramel hits the cold ice cream it turns a little chewy.
Heaven!