Caramel Sauce // Rain Country

 Ingredients (this will make about 2.5 cups of caramel sauce):

*1.5 cups cane sugar (I use organic blonde cane sugar)

*8 ounces butter

*3/4 cup heavy whipping cream or even half and half will do

In a heavy bottom pan on medium high heat, melt sugar stirring constantly with a stainless steel serving spoon. I do not recommend using a whisk for this. This process can take 15-20 minutes and be prepared for it to start clumping initially but do not worry as these clumps will also melt and caramelize. (Remember to check my video for more on this in the form of visuals)

It is important that you keep stirring and watch closely, turn down heat some if necessary to prevent burning of the sugar.

Once the sugar is fully melted, add the butter and turn the heat down to medium. Keep stirring as butter melts. During this phase it may seem like the butter and caramel are not going to blend but just keep stirring until it is fully blended. This may take about 5 minutes.

Once it is blended well, remove from heat and wait a few seconds before slowly pouring in the cream so as to not create an explosive reaction. Bubbling up is normal. Keep stirring until it is fully blended and smooth.

Allow caramel to cool down some but not all the way to room temperature as it will keep it easier to pour into your canning jar, which should be at least slightly warmed before doing so. Once it comes down to room temperature, I prefer to store mine in the fridge. Keep in mind, when it is cold, it will be thicker but warmed up again it will pour like syrup if you prefer.


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