Ever since I read this post about homemade caramel sauce, I've been obsessed with the idea of making some. Even though I bake a lot and am a decent cook, I avoid candy making, because of some sort of candy-thermometer-fear. Well, despite the fact that homemade caramel sauce involves melting sugar, it doesn't use a thermometer. In fact, the melted sugar can apparently also melt thermometers!
So - tonight I did it!
I melted sugar, which isn't pretty at first
but smoothes out quickly.
Once it's dark and smells a little like burnt sugar (but not too burnt!) you add butter, which makes it foam up,
before you remove it from the heat and add the cream, which makes it foam up even more. I was a little bit busy stirring, so I didn't get a picture of that step.
The entire process took about 15 minutes!
The final product is very yummy -- I'll try to remember to take a picture of it when I put it to use!