So what doesn’t caramel go with? You can you use it for desserts, dip an apple in it, pour over ice cream… honestly, I think the options are endless (and delicious)! I love to keep a jar of this in the fridge especially as the holidays come around (it doubles as a wonderful hostess gift) and use it in… well, anything. This is my basic go-to caramel sauce.
There is always a difference on approach when making caramel. You can either do the dry method or wet method (which means boiling water with the sugar). I find that while many feel the dry method is more intense, it’s easier. Caramel sounds scary but this is so quick and fast!
- 2 cups sugar
- 2 tablespoons corn syrup
- 3/4 cup heavy cream
- 4 tablespoons cold butter
- 2 teaspoons vanilla
- 1 tablespoon rum (optional)
- Place sugar and corn syrup in a 4-5 quart kettle and place over medium-high heat.
- Let sugar begin to melt. The sugar will liquefy around the edge of the kettle. Begin to stir constantly to ensure the sugar melts evenly.
- Stir until the sugar is completely melted and dark amber in color.
- Remove from heat.
- Slowly stir in heavy cream in small amounts. The caramel will bubble vigorously, but continue adding cream until it is incorporated and the caramel is smooth.
- Add the vanilla and rum, if using.
- Add in cold butter and stir slowly to bring down the temperature of the caramel. Stir until completely smooth.
- Pour into an airtight jar and store in the refrigerator.
- Caramel will harden when it's in the refrigerator. To use, bring to room temperature or heat slowly in the microwave.