hen the weather starts turning cool, it pays to keep a jar of caramel on hand. Maybe it’s my professional bias, but stirred into coffee, drizzled over thick slabs of banana bread, or as a syrup for yeast-raised waffles, caramel sauce makes everything taste more cozy and autumnal.
Caramel has gained an unfortunate (and undeserved) reputation for being somewhat tricky, but that couldn’t be further from the truth. Caramel is insanely fast and easy to make at home, a three-ingredient affair—nothing more than sugar, water, and cream. Okay, okay, salt and vanilla, too, but it hardly seems fair to count the seasonings.
In fact, caramel is so deliciously pure and simple that I need to take a moment to dismiss some of the wonky ingredients and techniques that can lead you astray. From overcomplicated recipes to “tips and tricks” that simply miss the mark, here are five ways you can “just say no” to fussy caramel.
For an easy go-to caramel sauce, try Ree Drummond’s recipe, perfect for ice cream or pie, from The Pioneer Woman on Food Network.
1 cup Brown Sugar
1/2 stick Butter (4 Tablespoons)
1/2 cup Half-and-half Or Cream (cream Will Make It Thicker)
1 Tablespoon Vanilla
Pinch Of Salt
How to make it :
Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. Serve warm or refrigerate until cold.
If sauce is thin, just continue cooking for a few more minutes