the best carmel sauce
Today was cool – finally, temps have been 10 to 15 degrees above average all fall – and D was BORED! It rained in the night so working in the garden was out…What to do? What to do?
“Irish, will you make a pie crust? And I’ll do another apple pie.”
When he’s in cooking mood, who am I to argue? “Sure. One pie crust comin’ right up.”
Only thing is, we used up the very last drop of D’s BEST EVER carmel sauce with the last pie. So… today he made a new batch. And trust me when I tell you this stuff is Pure Gold. Bettern’ anything you can buy anywhere. Hands down.
Here’s his recipe.
Best Ever Carmel Sauce
Gather the ingredients, measured and ready to use because the process goes HOT and fast, with no time to stop and fiddle with ’em later.
Heat the sugar and water in a medium-sized, heavy sauce pan over low heat, stirring until all the sugar is dissolved.
Increase the heat and boil WITHOUT STIRRING until the mixture is a rich carmel color.
Reduce the heat to very low. CAREFULLY add the cream. The mixture will bubble fiercely.
It’s okay. Stir until it is smooth then add the butter one pat at a time.
Cool slightly then add the vanilla. Keep in a tightly covered glass jar in the refrigerator.
It will last for more than a month…unless of course…you find out how good it is on ice cream or apples or any number of other wonderful bites that benefit from a drizzle of carmel.
Gotta run…He just asked,
“You ready for pie, sweetie?”
“Hey! Absolutely. C ya later.”