Sweetest Hobby

The origins of caramel are unclear, but evidence suggests that the confection began to be enjoyed in Europe after the Middle Ages. In the mid-1800s in the United States, this simple candy recipe was enhanced with the addition of milk, turning it into the treat we adore today. Get ready to add a touch of sweetness with this homemade caramel sauce!

Ingredients:

• 270g Sugar 
• 90 ml Water
• 7.5 ml Lemon juice
• 210 ml Heavy cream, hot
• 22.5g Unsalted butter cut in pieces (room temperature)
• ¼ tsp Vanilla extract 
• ¼ tsp Salt 

Instructions: 

1. In a heavy-bottomed saucepan, combine the sugar and water and lemon juice. Gently stir to combine the ingredients.
2. Place the saucepan over medium heat and cook, without stirring, until the mixture turns golden and caramelized (approximately 10-12 minutes).
3. Once the mixture reaches the desired color, remove the saucepan from heat and gradually add the hot heavy cream to the caramel mixture while stirring continuously to combine. Return to the heat and bring to a full boil.
4. Remove from the heat. Add the unsalted butter pieces and stir until completely melted.
5. Finally, add the vanilla extract, salt, and mix well.
6. Allow the caramel sauce to cool slightly before using. It can be stored in an airtight container in the refrigerator.

From my kitchen to yours,

Ana Raquel