Caramel Sauce
Photo: No machine-readable author provided. Rainer Zenz assumed (based on copyright claims)., CC BY-SA 3.0
This caramel sauce keeps for months in a jar, which makes a big batch worth the effort. The texture comes from a 1:1 ratio of fat to liquid, met here with heavy cream and butter, and you decide how dark to take the sugar, trading sweetness for a deeper, slightly bitter edge. Sealed in clean canning jars it lasts 3 months without refrigeration, or up to 6 months in the fridge.
Instructions
Put the water, sugar and corn syrup in a saucepan over medium-high heat and stir until the sugar has fully dissolved.
Stop stirring and let the syrup boil over medium heat, checking it every 5 minutes. The bubbles will slow down and grow larger, and once they reach about ½ to ¾ inch across, start watching the pan closely.
When the syrup begins to turn amber, get the cream and butter ready and do not look away from the pan.
Let the syrup darken to a caramel color you like. A deeper shade tastes a little bitter. Then stand back at arm's length and pour in the cream, stirring constantly and scraping the sides of the pan.
Add the butter and stir until it has melted in completely. Serve the sauce right away with bread, over ice cream, as a garnish, or in other desserts.
To store it, follow standard canning procedures and fill canning jars. Leave them to cool until the lid buttons are pressed down, and refrigerate and use first any jar whose button stays up.
To reheat, microwave an uncovered jar for 10 to 30 seconds, depending on how soft and hot you want the sauce.
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