Now I have to dedicate this post to my sister Karmel. Some people call her "Karmel sauce"...or "Hips", but that is another story. : ) I guess I should also dedicate this to my sister, Mimi. Both sisters are not coffee drinkers, but when they go to Starbucks they always get the Caramel Frappacino...a nasty way too sweet drink in my opinion...but to each their own. I tried to make our own Caramel Fraps at home, I liked them, but Mims was not satisfied. We did however agree on the Caramel sauce being a winner. I originally made this sauce to accompany a cake I had made for my Grandfather's birthday. I thought that it wasn't sweet enough for his crazy sweet tooth so I made this sauce to pour over it. This sauce is great on Ice cream, drinks, cakes, as a fruit dip, or just straight up plain out of the jar. I like this sauce for two reasons, 1) It has salt, and I love salt; and 2) It has no corn syrup. Wow, is that like Christmas or what?
Since I am in such a giving mood I will share even more with you...some more good songs. All three of my sister's have very different taste in music. Kirsten likes folksy bohemian music. Growing up she loved the Gypsy Kings and Shakira. Now she like Victoria Vox...at least I think she does. Karmel has always been into Jack Johnson, and Pop music. Mimzer is the most into music and is always finding new artists for us all to listen to. She likes Christina Perri, and Death Cab for Cutie.
So check out these songs, make this sauce, and call it a day.
Jack Johnson, Upside Down
Christina Perri, Arms and Priscilla Ahn, Dream
ps. do not be afraid of making caramel. You will burn a few batches before you get it right, no worries. If it smells burnt, it is burnt. Just start over. Just be confident and vigilant and it will happen. Read over the entire recipe before starting just so you know where you are heading.
Salted Caramel Sauce
adapted slightly from Ina Garten
- 1 1/2 cups granulated sugar
- 1/3 cup water
- 1 1/4 cups heavy cream
- 1 teaspoon vanilla
- 1/2 tsp sea salt