It’s been a crazy past couple weeks around here. I’ve got my fingers in a lot of pots at the moment, with articles to type, photos to take, and Oregon house-hunting finally on the horizon! Yes, my friends, we’re finally taking the big leap and going up north for a few days to poke around the Portland metro area. Neither myself nor Jeremy has ever looked for a home before, so if you have any house-hunting tips, please feel free to toss it this way. I kiiiind of have no idea what I’m doing. I mean, I’m vaguely aware of the steps that need to be taken, but any pointers on getting from one step to another would be pretty amazing.
The Best Caramel Sauce
- 1/4 cup water
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar
- ½ cup butter at room temperature
- 1 cup heavy cream at room temperature
- 1 teaspoon vanilla extract
- pinch of salt
- In a small stainless steel saucepan, mix together the water and the granulated sugar over high heat until the mixture comes to a boil. Bring the heat down to medium and continue boiling until the mixture turns a light caramel color, stirring once every two minutes or so. It can take up to 15 minutes for the clear syrup to turn light caramel-colored, but the exact speed will depend upon the heat intensity of your stovetop.
- Once the syrup turns that light amber hue, quickly remove the pot from the heat and immediately stir in the heavy cream, butter, and brown sugar until incorporated. Be careful when adding the ingredients, however, as the mixture will spit and hiss a bit. If the sugar begins to clump up when you're stirring do not worry, just stir as best as you can for about 30 seconds and then place the pot on the stovetop over medium heat until the mixture reaches a boil. Once it is boiling again, stir it until the sugar chunk dissolves and the mixture is smooth.
- When the caramel smoothes out, allow the mixture to simmer for 3-5 minutes more so that it thickens slightly. Remove from the stovetop and stir in the vanilla extract and the salt. Set aside and allow to cool to room temperature. Use immediately, or keep in an airtight container in the refrigerator for up to 1 week. If refrigerated, the caramel will solidify slightly, simply heat it up a bit to get it back to drizzling consistency.