Caramel Sauce Revisited

Lately my kids have changed their minds about what they would like to eat on birthday parties. It is no longer elaborate cakes ( these are fine for the family), but when friends are over all they want are ice-cream sundaes. In order to make dreams come true I usually offer the following: several flavours of ice-cream, fruit ( bananas, strawberries, canned sour cherries etc.), whipped cream, chocolate syrup, caramel sauce, several types of sprinkles, mini chocolate chips and small candy. Once I cut up peanut butter cups which the kids really liked.

Recently we had our Lego-League-Wrap-Up party and the kids wanted ice-cream sundaes. That is when I started thinking about my caramel sauce. It is very good on the day I make it, but a day later it has usually crystallized and is grainy.

When you make caramel candy or sauce you have to take several precautions. In the beginning you have to heat it up slowly to make sure all the sugar has dissolved before bringing it to a full boil. If there are any sugar crystals clinging to the side of your pot you dip a pastry brush in water and wipe them off. When the caramel is finished you pour it out, but don’t stir up anything that is still clinging to the pot.

To prevent the sugar from re-crystallizing you can add corn syrup to your caramel candy. Recently I have read that maple syrup works as well. So instead of using 1/2 cup of brown sugar I chose 1/4 cup of brown sugar and 1/4 cup of maple syrup. It was still fine a few days later when my kids finished it and they said it tasted especially good.

Here is the recipe again:

Caramel Sauce:

½ cup white sugar

¼ cup brown sugar

¼ cup maple syrup

½ cup heavy cream

¼ cup butter

Stir all the ingredients in a saucepan, boil for 3 minutes.