Homemade Chewy Caramel Sauce

We all know that a food blog isn't really any good without pictures.  But I've made this sauce at least 4 times in the last 3 weeks and it never sticks around long enough for me to get a picture of it.  I will try to work on that this week.  In the meantime, I couldn't keep this recipe to myself.

Are you a burner of caramel? 

I have made homemade caramel sauce using the dry method and burned it every time on my electric stove.  This caramel sauce uses the wet method and I have NEVER managed to burned this.  What I'm saying is- You can do this. I promise. It only takes about 10 minutes or so to make and it tastes SO much better than store-bought sauces.  It's also so versatile.  I have used this on trifles, ice cream, cakes, cupcakes.  It's no wonder it never lasts.

This caramel is thin and pourable when warm, but turns into a soft solid in the fridge.  To return it to pouring consistency you can just pop your jar of caramel in the microwave.  This is awesome over ice cream because when the hot caramel hits the cold ice cream it turns a little chewy. 

Heaven!

Chewy Caramel Sauce

Recipe adapted from Mel's Kitchen Cafe

-1 cup sugar
-1/4 cup water
-1-2 Tablespoons corn syrup (2 for a thicker chewier sauce, 1for a thinner sauce)
-1/2 cup heavy cream, warmed
-4 Tbsp butter, cubed (optional- raise this to 8 Tbsp)
-1/4 tsp salt, scant
-1 tsp vanilla

Place sugar, water, and corn syrup in a small saucepan and stir until well combined. STOP stirring and bring the mixture to a boil over medium-high heat, swirling the pan occasionally instead of stirring. Continue boiling until the mixture begins to turn yellow.

As soon as the mixture starts to yellow, watch it closely; this is when you need to pay close attention so it doesn't burn!  It will need to reach a dark amber color to be a true caramel (otherwise it will just taste like melted sugar and not caramel), but this happens very quickly so don't turn your back. 

As soon as the mixture has reached a dark amber color, quickly remove from heat.  (If you just turn the heat off, your caramel will burn.)  Very carefully add the heavy cream in a slow stream, while stirring constantly.  It will bubble up and spit and sputter, so wear an oven mit!

Once well combined, add the butter, salt, and vanilla and stir until sauce is smooth and completely combined. Store in an airtight container (mason jar works well) in the refrigerator until ready to use.

To heat up, remove lid/ring and microwave about 1 minute for a full jar, or 30 seconds for a half jar.  This should keep for at least a week in the fridge, longer if you use ultra-pasteurized heavy cream.

*For Caramel Rum Sauce- Add 1 Tbsp dark rum with the heavy cream.  If you want to use rum extract, use 1 tsp and add it with the vanilla.