Caramel Sauce

                  With Halloween fast approaching, I thought I would post a recipe for caramel sauce. It will be great for all those apples. You can skip the cream to have just the caramel. But if you would like to have a nice dip for apple slices - adding the cream is the way to go!

                  As you can see, mine is a bit on the darker side. Once the sugar starts to caramelize and turn amber, it cooks fast even if you take it off the heat.

Caramel Sauce


1 cup granulated sugar
4 Tbsp water
2 Tbsp light corn syrup
1/2 cup heavy whipping cream ( let stand in room temperature for 20 min. )
 1/2 tsp salt ( if you want the salted version)

Note:  I went with the directions from Joe Pastry on making caramel sauce.I highly recommend visiting Joe's website for a photo tutorial on making the caramel.

Mix sugar, water and corn syrup in a medium saucepan. Cook on high. Instead of stirring, swirl the pan on the burner. It will bubble up after about a minute. Keep an eye on it. Soon you will see that it starts to turn light amber. Swirl the saucepan. When the caramel reaches desired color, take of the heat and stir in the cream. Add salt if desired. Stir. Let cool before tasting! Pour into a jar.