Sunday, August 25, 2013

Caramel Sauce

Caramel Sauce over pears and toasted walnuts
My husband made this wonderful caramel sauce to serve over fresh pears and toasted walnuts.  It's sweet and perfect.  It was also delicious over chocolate ice cream... and the couple of spoonfuls that I ate plain (shhhh).  It's pretty thin while it is hot then thickens up more as it cools, but who can wait that long?  The photo was taken before the sauce thickened, it turns a beautiful medium brown color. 

This is another winner from the Food Network with lots of happy reviews and five stars.  WIN!

Caramel Sauce

1 packed cup brown sugar
1/2 cup half-and-half
4 tablespoons butter
Pinch salt
1 tablespoon vanilla extract

Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat.
Cook while whisking gently for 5 to 7 minutes, until it gets thicker.
Add the vanilla and cook another minute.
Turn off the heat, cool slightly and pour the sauce into a jar.
Store covered in the refrigerator.  Stir before using.

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