Homemade Caramel Sauce

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Goodness, Sweetness!!! Amber never tasted this good!

I have received a few emails requesting a Caramel Sauce recipe

that can be used for desserts and especially for ice cream. I use this sauce for making my homemade caramel sauce which I use to drizzle over any dessert to transform it from really good to succulent.

This sauce is perfect for ice cream, and ice cream desserts such as a Banana Split. You can also use it in making Banoffee Pie (recipe on this link). Or to drizzle over cupcakes, bakes, loaves, baked fruits… I even use it as a caramel topping for my Chocolate Fudge Pie (recipe here), which you are going to love..
A must have recipe for all the sweetness lovers 🙂

Ingredients

  • 1/2 cup brown sugar
  • 2 tbsp raw honey
  • 1/3 cup double cream
  • 1/4 cup water
  • 1 tbsp butter
  • 1 tsp vanilla
  • 1 tbsp cornstarch
  • 1/4 tsp Salt

In a medium sized heavy saucepan combine the brown sugar and cornstarch.

Add 1/4 cup water and mix, add the cream, the honey and the butter then cook over medium heat, stirring continuously until the mixture boils and is bubbly.

Continue to cook, stirring for 2 minutes extra. Remove from heat and cool slightly.

You can store in jars and refrigerate.

Tips 

  • Generally speaking all sugar and candy making is best carried out in a copper pot. Copper is one of the best heat conductors out there and known to produce fabulous results. It is also light coloured on the inside which is favourable.
  • Use a heavy saucepan, because sugar tends to burn fast and heavy saucepans have better heat distribution qualities and usually no hot spots. This means they won’t overheat in any one spot causing the sugar to burn, rather the all the components get the same amount of heat therefore cooking at the same time and speed.
  • Speaking of pans, do go for a pan that is lightly coloured on the inside so that you can see how dark your sugar gets. It is hard to tell the shade in a dark pan.
  • This sauce can be served warm or cold.
  • This sauce keeps well for up to 2 weeks in the fridge in an airtight container.
  • Caramel pairs very well with chocolate, banana, pears, pecans… Try it with a pears and chocolate loaf.
  • It also pairs well with gamy meats! It does try it with goose (along with apples see my recipe here. All you need to do is is cook some caramel sauce with the drippings in the making of your gravy and pour over the slices in your plate!!! try it, you will love it.)

Goodness, Sweetness!!! Just typing this recipe makes me want to go make some and devour it with with a pear and chocolate loaf!!!

Are you the Chocolate Fudge type or the Caramel Sauce one, would love to hear your thoughts? Have a very sweet day 🙂

 

Relative links

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