November 12, 2017 | More from desert, Ice Cream | Tags: canton mi food, Caramel, Caramel Sauce, cooking, cooking food, cooking show, delicious recipes, Dessert, easy fast recipe, easy recipe, easy recipes, Fall Recipes, free cookbook, free recipes, Game Day Recipes, how to bake, how to cook, ice cream sauce, Just In The Kitchen, Justine Maldonado, michigan recipe, Thanksgiving desserts

Caramel Sauce

Caramel Sauce

Caramel Sauce

Cook Time 15 minutes
Servings 8

2 1/4 Cups White Sugar
2 Tablespoons Light Corn Syrup
1 to 2 Teaspoons Vanilla, depending on your taste
2 Cups Heavy Whipping cream
4 Tablespoons Butter
1/4 Cup Water

1. In a large, heavy bottomed sauce pan put the sugar and make a well.

2. Add the corn syrup and then add the water and move pan slowly until the sugar looks like sand. Cook over medium heat until the sugar dissolves without stirring ever! Just swirl the pan around or if you see sugar crystals on the side of the pot, take a brush and drip water down the side. Let it bubble away until it turns a deep amber color, about 8 to 10 minutes. Be careful because it can go from amber to burnt in a second

3. Turn the heat off and then add butter, you can stir now. After the butter melts add cream and vanilla. Be careful because it can bubble violently. Once it starts to calm down start whisking until everything comes together. Cool completely before putting in the fridge. This will keep in the refrigerator for a month.