I’ve always been terrified of making caramel and too lazy to finally know how to make it and stop being afraid of it.
I’ve had too few successful experiences. The bad ones have been followed by a horrible clean-the-mess episode. When caramel goes wrong, you have to recover from disappointment while recovering your saucepan from a crystallized and possibly burnt caramel.
I loved this recipe because it couldn’t get any simpler. Butter, half-and-half and sugar all at once in the same saucepan for a few minutes and… Voilà!
The result is a decadent caramel sauce for pancakes, cinnamon rolls and cakes.
This recipe is from the one and only: Ree Drummond, aka The Pioneer Woman.
Salted Caramel Express:
Recipe from Food Network
- 1 packed cup brown sugar
- 1/2 cup half-and-half
- 4 tablespoons butter
- Pinch salt
- 1 tablespoon vanilla extract
- Mix sugar, half-and-half, butter and salt in a saucepan.
- Cook at medium temperature in the stove whisking for 5-7 minutes until sugar is dissolved and the mixture gets thick.
- Add vanilla and cook for another minute.
- Turn off the heat and whisk a little bit more to let cool.
- Pour the caramel into a glass jar.
Serving : 15 grams
Total Fat (g): 2.4
Carbohydrates (g): 7.4
Protein (g): 0.3