Homemade Caramel Sauce

Aaaahhhh! We are running behind! Let’s just say it was good 🙂

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Heehee! I will share more later but we are out the door to another baseball game and most of my afternoon went into baking and making the Mr.’s cake for his 35th Birthday!!!! Love him so much! Some of this caramel sauce went into his cake, can’t wait to eat it later (pictures to come, but for now it’s a surprise)!

Happy Birthday Babe and GO SPARTANS!

Updated 5/18/15 – 

Here is the recipe for the caramel sauce I used. It was adapted from Averie Cooks

Homemade Caramel Sauce

1 cup sugar
1/4 cup water
1 teaspoon of corn syrup
1/2 cup heavy cream

Add sugar and water to sauce pan and bring to a boil over high heat. Stir carefully to minimize sugar mixture on the sides of the pan. Add 1 teaspoon of corn syrup. Continue to boil and stir occasionally slowly for 3 to 5 minutes. As soon as you start seeing the color changing from clear to caramel, watch very carefully. Once it turns to the beautiful color of caramel remove from heat (be careful it can go from perfection to ruined in seconds). Gradually and carefully add the heavy cream. Return to low heat and stir until smooth.

I made this twice … first time was a fail because I didn’t watch it carefully enough (do not make or take any phone calls during this time!)  … the second time was better but I forgot the corn syrup! Oh well, that’s part of this process … learning as I go! The first attempt was a perfect, ooie-gooey caramel, but had that bitter burnt sugar taste. :-p The second went onto the cake just fine and tasted GREAT but crystallized as it cooled so was more of a solid and not ooie-gooey by the time we were able to eat it about 4 hours later.

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the Mr.’s turtle-inspired cake

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