Buttercream Caramel Sauce
This caramel sauce is different than your average caramel.
It has a creamier taste, and it doesn’t get hard like a regular caramel.
It is delicious as a dip for your apples,
or as a topping on your cheese cake, ice cream, or other favorite dessert.
Here is what you will need:
2 cups White Sugar
3/4 cups Light Corn Syrup
1/8 teaspoon Salt
1/4 cup Butter
2 cups Heavy Cream
1 teaspoon Vanilla
In a heavy sauce pan, on medium high, combine sugar, corn syrup, salt, butter, and 1 cup of cream. Stir constantly until mixture comes to a full boil. Gradually add remaining cream, so boiling doesn’t stop. Continue stirring until sauce reaches 215 degrees.
If you don’t have a candy thermometer, this will take about 5 to 7 minutes.
The color of your mixture will turn a light brown and begin to thicken.
Remove from heat.
Stir in vanilla extract.
Pour sauce into several small wide mouth jars.
Store in refrigerator until ready to use.
You can warm sauce up before using or use it cold. It is good either way!
Recipe makes about 1 quart.