Thursday, September 2, 2010

The Best Caramel Sauce Ever.

I finally found a squeeze bottle for the caramel sauce I wanted to make to put on, well, everything. And despite the heat wave this week I've felt like cooking and baking. So tonight ignoring the sticky, hot weather I cooked up some sticky, hot caramel. I make it sound like I slaved over a hot stove all night. When really this recipe takes 5 or 6 minutes from start to finish. So easy, and so perfect. I can't imagine why caramel sauce recipes exist that are more difficult because I'm telling you, you cannot improve upon this recipe. I promise. Recipe courtesy of I rarely buy frozen waffles but bought some tonight on a whim. I drizzled the caramel sauce all over them for a snack. I can't wait to get some vanilla ice-cream. So so so good. So good.

1/2 cup butter (no substitutions),
1 cup brown sugar,
2/3 cup heavy whipping cream, unwhipped,
1 teaspoon vanilla extract,

    1. 1In a small saucepan melt butter.
  1. 2Add the brown sugar; whisk until combined and thickened (about 2 minutes).
  2. 3Whisk in the whipping cream, until thoroughly blended (2 more minutes).
  3. 4Mix in vanilla (if using) until combined.
  4. 5NOTE: this sauce will thicken up more when refrigerated.


Bryan Raydio said...

that looks delicious. when i was in Halifax i went to the Coastal Cafe and had an Elvis. it was two waffles sandwiched together with bacon, bananas, and peanut butter in the middle. there was maple syrup drizzled over the top and it was scrumptious. i feel this caramel sauce would also go well with it.