It won't do to dream of caramel,
to think of cinnamon
and long for you
Car-mel, cara-mel, caramel, however you pronounce it, this must be the thing the angels serve up in Heaven. Dear God, one silky spoonful of this sauce, and you will never, I promise you, never buy the store bought stuff again. I have seen the light and it's golden.
I've had this recipe tucked away in a folder since 2005, when I first sampled it on Martha's Vineyard. Shame on me for waiting 5 years to make it. A big shout-out to Amy Miller, a family friend, and professionally trained pastry chef who specializes in cakes, pastry and all things chocolate. A reliable source tells me that Amy's grandfather was the head chocolatier (I don't know if that's a real word) at Hershey's. Now that's some serious confectionary credibility right there.
I made sundae's for my kids, but this caramel sauce can be served warm or cool on just about anything - use your imagination.
Caramel Sauce (Adapted from Amy Miller's original recipe)
- 1 cup sugar
- 1/2 cup water
- Squeeze of lemon juice
- 1/2 cup salted butter (or unsalted butter with 1/2 tsp. sea salt)
- 3/4 cup heavy cream
- Boil the syrup till it begins to turn golden around the edges.
- Lower the heat a bit, continue boiling to a deep golden color; it will darken rapidly.
- Meanwhile, combine and heat the butter and cream until warm and melted.
- Remove from the heat. Slowly, carefully add butter and cream - it will sputter and spatter up - Beware!
- Return to low heat, stir until completely melted and smooth.
- Cool and serve hot or chilled.