My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, December 17, 2010

Homemade Caramel Sauce

This sauce can be made in about 15 minutes or less. Who doesn't love Caramel Sauce? A jar of this makes a great gift or serve as a topping for pound cake or ice cream. I just might have a surprise coming up that involves this fabulous sauce.

Homemade Caramel Sauce
Yield 1 3/4 cups
print recipe

1 1/4 cups sugar
1/3 cup water
3/4 cup whipping cream
1/3 cup butter, cut into pieces
1/2 teaspoon vanilla extract

Combine sugar and water in a large heavy saucepan; cook over medium-low heat, stirring often, until sugar dissolves. Increase heat to medium-high, and boil gently,without stirring, until syrup turns a deep amber color, occasionally brushing down sides of pan with a wet pastry brush and swirling pan (about 8 minutes). (Swirling the pan, instead of stirring, promotes more even cooking.) Gradually add cream (sauce will bubble vigorously). Add butter; stirring gently until smooth. Remove from heat, and stir in vanilla.


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