It may not be September until tomorrow but I’m embracing fall right now! Huzzah! My favorite time of the year has arrived. Today’s recipe is Homemade Caramel Dipping Sauce. Be sure you make a batch because you’ll need it for next week’s recipe as well. Caramel – delicious, creamy and often elusive, I am on a mission to learn everything there is to know about making it. I had made caramel twice before this week and I still have some in the fridge from those batches. One was made using the wet method and one with the dry. Both are lovely but the dry method definitely produces a darker caramel and some will find the bittersweet taste not to their liking.
I made four different batches of caramel last night, threw away two, and learned a lot. 1) Don’t stir if you’re using the wet method. Other places said it was fine to stir before it started boiling but mine splashed and crystallized on the sides. It tastes great but the texture is grainy which is not nice. 2) Dry method works but so far in my experience by the time it melts it’s fairly dark already. Not a problem if you like it that way. 3) There is no standard ratio for butter and cream. More research will be needed to decide for myself where I stand. For this recipe I used more cream and less butter for a thinner sauce that stays pour-able straight from the fridge.