Caramel Topping ~This is a great recipe and easy to make as long as you pay attention to the stirring and heating of your ingredients. I was very afraid to try making a caramel sauce due to all the horror stories I read about it turning hard and granularly. It took me a few tries to get a result and constancy that I was looking for but I kept trying. By carefully following the directions however once I decided I was going to succeed my mindset got me through. It was a lot thicker than I wanted for a sauce, but for a topping it was just right. This topping goes great with my Baked Caramel Apple Pancakes!
- 3/4 cup heavy whipping cream
- 1/2 cup 3 1/2 ounces granulated sugar
- 2 tablespoons water
- 1 teaspoon honey
- 4 tablespoons 2 ounces, 1/2 stick unsalted butter, softened
- 1/2 teaspoon pure vanilla extract
- Bring the cream to a boil in a 1-quart saucepan over medium heat.
- Cook the sugar, water, and honey in a 3-quart heavy-duty saucepan over high heat until the mixture comes to a boil. Brush around the inside of the pan with a damp pastry brush at the point where the sugar syrup meets the sides of the pan. Do this twice during the cooking process to prevent the sugar from crystallizing.
- Cook the mixture over high heat, without stirring, until it turns amber colored, 6–8 minutes. Lower the heat to medium and slowly add the hot cream to the sugar mixture while stirring constantly. The cream will bubble and foam. Continue stirring to make sure there are no lumps. Remove the saucepan from the heat and stir in the butter until it is completely melted. Then stir in the vanilla.
- Transfer the caramel sauce to a bowl, cover tightly with plastic wrap, cool slightly, and serve warm.
- Store caramel sauce in a covered container in the refrigerator for up to 2 weeks.
- Cautiously warm in a microwave oven or in the top of a double boiler until fluid before using.