I don’t know what it is about caramel, but I would almost do anything for caramel. After my last caramel fiasco I haven’t tried to make it since. One of my long time friends sent me a package that consisted solely of caramel and its something I think about all the time. Talk about true friendship! I gobbled it up before J even was able to have any and I pretty much ate the last piece, that I saved for him, right in front of him.

Unfortunately I have fufilld my cravings with, shamefully, McDonald’s caramel sundaes because I have been so scared to try again due the rock solid sheet I made last time. Maybe I could make a stained glass window with all the failed attempts. I then remembered a recipe, posted right on my blog, in the comment section, from the very person who sent me the caramel. It was time to get over this hump and get back in the kitchen.

Ingredients

• 1/2 C butter
• 3/4 C Cornsyrup
• 2 C Heavy Cream
• 1 C Sugar (White)

Add all ingredients to a large pot with tall sides (I use a stock pot), bring to a boil at medium heat stirring constantly!!!! Keep string as it boils (20-30 min.) until your candy thermometer reads 240 degrees exactly (for chewy eating caramels). On the thermometer it will usually say when to stop (about 15 degrees less) for caramel sauce, and if you boil it past 240 it will be brittle snap-able caramel. Pour into a well-greased dish (I use a 8by8 for single batch), and allow to harden at room temp. When ready to cut, place bottom of dish into hot water to release the caramel, invert onto a cutting board, and cut into desired pieces, I do small squares. Wrap in wax paper to store in fridge or freezer.
So for decorative caramel pour into a greased cookie sheet so it will be thinner, then snap apart, and sauce can be stored in a large container in the fridge, and then scooped into a bowl and heated slightly before use!

Well, not only has my dear friend impressed me by sending me magnificent caramel, but she did it again with her no fail recipe.  I can see that a candy thermometer is actually important for newbie candy makers like myself. I unfortunately broke mine, which seems to be a normal occurrence in my kitchen, but I am definitely getting a new thermometer so I can continue to make this yummy sauce!