Homemade Caramel Sauce

This caramel sauce is so rich and sinful, you won't be able to go back to store-bought after you try it.

Sauce being poured over my Apple Spice cake on Thanksgiving

Homemade Caramel Sauce
1 cup granulated sugar
1/4 cup water
2 tablespoons unsalted butter, softened
1/2 cup heavy cream at room temperature
1 1/2 tablespoons plain Greek-style yogurt at room temperature

Bring sugar and water to a boil in a 10-inch heavy skillet, stirring until sugar has dissolved, then wash down any sugar crystals from side of skillet with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally, until dark amber, 7 to 8 minutes. Cool 2 minutes, then whisk in butter, cream, and yogurt. Transfer to a bowl and chill.

Just bring this to room temperature and then pop into the microwave for about 20 seconds before serving. Most definitely the richest caramel I've ever had.

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