I think buttery caramel is better than watery caramel. There, I said it. I’m happy to have gotten that off my chest. Since I was a kid, I’ve enjoyed the best caramel in the world. If you’ve ever boiled a can of condensed milk for 2 hours. Then sat there and ate it with a spoon while sipping a glass of milk. Then you know what I’m talking about.
I often see caramel recipes with water and sugar and cringe a little. Yes, they have the caramel texture. But they miss the richness that dairy adds to the caramel flavor. It’s like comparing the difference between American chocolate and European chocolate. I’m sorry. Europeans do it better. At least in my opinion, when it comes to candy.
This recipe came into my mind as an idea when I was making pumpkin scones for my family. It sounded like it could work, and it turned out DELICIOUS. Turns out making delicious and rich caramel is not as hard as it seems. I hope you enjoy this recipe as much as I enjoyed it myself.
Tips:
If you notice that the bottom might burn, you are more than welcome to turn the heat down slightly. This way, your caramel is still thickening, yet still able to stay smooth.
Ingredients
Method
- Place your saucepan onto your burner and turn the heat to medium/high.
- Add your butter and stir. Allow it to melt, then add your brown sugar and stir. Then add milk.
- Mix to make sure that the brown sugar dissolves. Once you see steam coming up from the milk add your powdered sugar and vanilla.
- Mix these in to dissolve and blend, then turn your heat to medium.
- Allow this to cook for 40-45 minutes. Stir every 5 minutes. If you notice slight burning at the bottom, turn your heat a little lower.
- After it's cooked down and thickened, pour it into a glass jar. Allow it to cool for 10 minutes. Then drizzle where you want it.
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