• October 18, 2014

    Caramel Sauce

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    Caramel Dip recipe – Foodess.com

    I’m a dessert everyday person.

    Most nights of the week, dessert is an apple sprinkled with cinnamon, or some partially-thawed cherries or berries topped with a dollop of plan yogurt and a swirl of maple syrup.

    I realize I’ve just made some die-hard dessert fans recoil in disgust. You’ll never trust me with the word “dessert” again!

    But that’s only because the rest of the time I am baking gooey, chocolatey things, or things with caramel dripping all over. And it’s about balance!

    Caramel is one of my favourite things in life, and I love whipping up a batch to keep in the fridge for drizzling over my yogurt “dessert” or to dunk apples or pears (or to smother vanilla-bourbon ice cream or an apple-cinnamon cheesecake – you know, whatever happens happens). It satisfies my sweet tooth and my craving for fall comfort food without being too indulgent.

    The caramel firms up in the fridge, so you’ll have to scoop it out and rewarm it for 20 seconds or so to make it dunkable, a bit longer for drizzling.

    Caramel, while not difficult to make, is molten sugar – wayyyy hotter and more burn-y than boiling water. So please take heed to my instructions and use a large saucepan, because it may splatter, and add the cream and butter cautiously.


    • 2 cups granulated sugar
    • 1/2 cup water
    • 1/2 cup cream
    • 3 tbsp unsalted butter
    • 1 tsp vanilla extract
    • 1/4 tsp kosher salt


    1. Whisk sugar with water in a large saucepan over medium heat until sugar dissolves; stop whisking and let mixture boil, swirling the pan occasionally as caramelization begins. Once caramel is an amber colour, remove from heat and carefully whisk in cream – it will sputter, be careful! Whisk in the butter, vanilla and salt. Allow to cool for 10 minutes or so before you taste or touch it.

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