Friday, August 15, 2014

Homemade Caramel Sauce - Gluten Free

I didn't know how much I needed Homemade Caramel Sauce until I made some.  I then found how many things I have been eating that have missed this creamy topping.  It really is the most amazing caramel sauce I have ever had.  The brown sugar and whipping cream slowly simmered on the stove becomes such a rich sauce with a creamy, milky flavor.
Homemade Caramel Sauce - Gluten Free

 I love this gluten free Homemade Caramel Sauce so much I find myself looking for opportunities to drizzle this delicious delight on whatever I can!  Obviously it's awesome on so many desserts, like ice cream, chocolate cake and apple pie, but it's also great drizzled in a cup of hot chocolate, over oatmeal or a dip for apples. Don't forget to use it on my Gluten Free Spiced Apple Butterscotch Cake too! My next post will give you yet another way to use this sweet bit of indulgence in my Slow-Cooker Turtle Pudding (ooh, so exciting, a sneek peak). Why don't you see how many ways you can use this amazing sauce and you too will wonder how you ever got along without it!


1 cup sugar
1/4 cup water
1/2 cup butter
1/2 cup heavy cream
1 teaspoon vanilla extract
pinch of salt

In a heavy saucepan, combine the sugar and the water.  Stir to combine and then cook over medium heat until the sugar dissolves; about 4-5 minutes.  There is no need to stir, simply swirl the pan over the burner occasionally as the sugar dissolves.

Raise the heat to medium high and cook the sauce, swirling the pan occasionally, until it is amber colored; about 7-8 minutes.  Add the butter, be prepared for it to bubble and sputter, lightly stir or swirl to melt, do not scrape the sides of the pan or splash sauce up the sides of the pan (This will cause crystallization, if you scrape the uncooked sugars back into the sauce).

Once the butter is melted, remove from the heat and add the vanilla, heavy cream and salt.  It will bubble again, but will calm quickly.  Stir to combine (again, not scraping sides of the pan) and then let cool before transferring to a jar and refrigerating for storage.  Enjoy!

You haven't heard from me for awhile because we have been taking in some fresh mountain air in Big Bear, California, on a little get away.  I hope you had some time to get away too this summer.  If not, I give you permission to live vicariously through these pics!

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