I have never, ever been able to make homemade caramel. You know how there are just some things that just aren’t meant to be? Well I had come to terms with the fact that I just wasn’t meant to ever be able to make caramel. That is: until now. With the holiday planning nearly in full swing and our abundance of apples, I decided to give it just one more try. I’m so glad that I did. This has to be the best caramel I’ve ever had. It was so simple and ended up being so wonderful. Give it a shot, and if you do – let me know what you think! Stay tuned tomorrow, I’ve got a fun recipe for you using this caramel!
Basic Homemade Caramel
This Basic Homemade Caramel has so many uses! It's hard not to just enjoy a spoonful!
- 2 c. packed light brown sugar
- 1 3/4 c. heavy cream
- 3/4 c. brown rice syrup or dark corn syrup
- 2 tbsp. unsalted butter
- 2 tsp. kosher salt
- Prepare an ice water bath by filling a bowl halfway with ice and water.
- Combine ingredients in a medium saucepan and bring to a boil over medium-high heat. Cook until the mixture registers 250°F on a candy thermometer, approx. 10-20 minutes (could be longer).
- Immediately dip the bottom of the saucepan in the ice water bath and let it chill until the bubbles have subsided, about 1 minute. Stir until stiff caramel from the bottom is incorporated into the warm caramel on top. Remove from the water bath.
[My 2 Cents]
Last thing, I attempted making caramel apples with this recipe and I didn't have success. The caramel oozed and dripped right off the apple. No matter what I did. I refrigerated the apple after dipping it, I froze the apple after dipping it, and I even let the caramel cool considerably before dipping it to see if that would help and nothing worked. My apples were home grown and not sprayed with any sort of wax. They were washed and dried. Not sure why the trouble, but just a heads up in the even you attempt as well!
Adapted from CHOW
About Brown Rice Syrup: I don’t buy corn syrup anymore and found a great alternative: Brown Rice Syrup. “Brown rice syrup, also known as rice syrup or rice malt, is a sweetener derived by culturing cooked rice with enzymes to break down the starches, then straining off the liquid and reducing it by cooking until the desired consistency is reached.” Wikipedia. I found my jar at my local health food store and much prefer using it in recipes rather than corn syrup.
Also, I’ve learned that the temperature of the caramel is very important. You will need a candy thermometer. You don’t want to go based on time alone, because at the recommended time, my caramel wasn’t ready. I stirred and stirred until the recommended temperature was reached.