What makes this experience go from 'eating an apple' to 'eating an aaappleeeeomgsogood'?
I mean, you still want the fruit to take front stage, but there's something simple you can do to make this 1) unhealthy and 2) absolutely delicious...
Makes you think of apples in that Joey-from-Friends-How-YOUUUU-doin' kinda way.
Making rich homemade caramel sauce is a cinch, even without a candy thermometer. All you need is sugar, water, cream and butter. I added some vanilla extract and salt, which doesn't exactly require much more effort, eh?
Caramel Sauce1 cup sugar
Less than 1/2 cup water (using same scoop for sugar)
1 cup heavy cream (again, using same scoop-- easier cleanup. Yes, I know there's a diff between dry and liquid measuring cups)
3-4 pats of butter
1/2 tsp vanilla extract
1-2 pinches of salt (to taste)Combine sugar and water in a high-sided saucepan on med-high heat. Let boil until a golden amber color without stirring (you can swirl the pan once in a while), about 5-10 minutes. Take off of the heat and slowly stir in the cream. It will bubble up and sometimes solidify a bit, but don't worry and return it to the stove on med-low heat. Add pats of butter, one by one, while stirring. Once everything is combined and the sauce is a caramel brown color, take off heat and stir in vanilla and salt. If the sauce is too thick, add a tiny bit of cream or water. Combine, let cool, and store in a jar or squeeze bottle for up to 2 weeks in the fridge.Making your own caramel sauce gets easier with a few tries, and it's so much cheaper and tastier than store-bought stuff! Top off cakes, pancakes, cheesecakes, fruits, cookies, ice cream, or even a spoon (guilty!).
Cheers,
T
