All-Purpose Caramel Sauce

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There are countless caramel sauce recipes out there, but they are not all created equally. A classic and more traditional caramel sauce, like my Caramel Sauce Cockaigne, there is one ingredient that this recipe does not have.  I'll give you a minute to test your caramel sauce knowledge...

Ok a minute is up.  Did you think you have the right answer?  Well, If you said butter, then you are correct! You see, even though you can use more traditional caramel sauces on just about anything, there is one little hiccup.  When you use them on ice cream, the sauce has a tendency to harden up due the butter used.  A bowl of ice cream with bits of chewy caramel is still delicious, but with the exclusion of butter and the inclusion of corn syrup, you have a silky smooth caramel sauce to really use on ANYTHING. I would just stay away from the "shoe leather" route. Not good eatin'. 

So, this is the perfect caramel sauce to use on top of ice cream, but what if you put it in a super-easy ice cream recipe?? Stay tuned for something sweet!

In the meantime, check out some of my other caramel sauces.
Printable Recipe

All-Purpose Caramel Sauce
makes 2 cups

1 3/4 cups (12 1/4-ounces) granulated sugar
1/2 cup water
1/4 light corn syrup
1 cup heavy whipping cream
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt

Bring water, sugar and corn syrup to a boil in a large heavy-bottomed saucepan over high heat. Cook, without stirring, until the mixture is straw-colored , 6-8 minutes. Reduce the heat to low and continue to cook, swirling occasionally, until mixture is amber colored and registers between 360° F and 370° F (you should see a slight wisp of smoke to know that it is done), about 2-5 minutes longer.

Slide the pan off heat and quickly, but carefully, add the cream, vanilla and salt (mixture will bubble, foam and steam).  Continue to stir until mixture is completely smooth.  (Sauce can be refrigerated for up to 2 weeks.  Reheat on the stove-top or microwave until warm and smooth).  Enjoy!

Source: Barely Adapted from cooksillustrated.com


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