This no-fail caramel sauce is an outstanding accompaniment to baked apples. You may never want a baked apple without this sauce again!
- 1 cup sugar -
- 1 Tbsp light corn syrup -
- ¼ cup water -
- ½ cup heavy cream at room temperature -
- 2 Tbsp butter -
- ½ tsp pure maple extract (optional) -
1. Stir together the sugar, corn syrup and water in a heavy saucepan, until the sugar begins to dissolve.
2. Heat the mixture, stirring constantly until the sugar dissolves completely and the syrup is bubbling. At this point, stop stirring. Allow the mixture to boil undisturbed until it reaches 380F on a candy thermometer, or until its color is a deep amber.
3. Remove the pot from the heat and slowly and carefully add the cream, which will bubble furiously. Stir the mixture until it is smooth, scraping up the thick parts at the bottom. If any lumps develop, reheat the mixture until they have dissolved.
4. Add the butter and stir until combined.
5. Add the maple extract, if using.
6. Let the mixture cool for three minutes.
7. To soften before serving, either heat up the caramel in a bowl set on top of a pot of simmering water, or microwave it for one minute.
Note: If reheating the caramel in a pot, heat one teaspoon of butter first and then add the caramel and cook over low heat until it returns to its liquid state.
~Try with Baked Apples with Maple Pecan Streusel