Not long ago I got this crazy idea to make some homemade caramel sauce. I love, love caramel. It’s the only topping I’ll put on ice cream and enjoy every single bite of. There really wasn’t a need to make it at home since there are some really tasty caramel sauces on the market, it was just more of a personal challenge. And boy did I fail at it. My first jar tasted horrendous.
But I’m not a quitter and I’d be doing a disservice to myself not to try again.
Round two came out simply magical and I quickly realized it’s all about the timing.
Rather than pour it over ice cream, I was inspired by an “okay” dessert I tried at Quaker Steak & Lube … chocolate cake topped with whipped cream and drizzled with caramel sauce. Why it never dawned on me to eat chocolate cake like this is beyond me. Truth be told, I’ve never been a big fan of chocolate cake. Odd consider I LOVE chocolate.
So if you’re the type that finds chocolate cake with frosting to be too rich for you, try this. Bake up your favorite chocolate fudge cake, add some extra creamy whipped cream and make a jar of this caramel sauce. You can thank me later.
Here’s some VIT’s for You (Very Important Tips)
- Use a flat wooden spoon to move the sugar around the pan until it reaches the chunky, rock candy looking stage. This helps get the sugar off the bottom of the pan and let it all heat evenly.
- Stop moving the sugar when it begins to melt and get your thermometer ready.
- Shut off the heat and move the pan to a heat proof surface a few degrees before it hits 350F.
- Make sure your ingredients are at room temperature.
- Don’t stick your finger in the caramel sauce to taste it until it cools off. okay, maybe that’s just a reminder for me.