I was inspired to make Homemade Caramel Sauce when I seen Simply Ming a Chef on PBS and the Create channel, one Saturday morning. He had a guest on and they each cooked a meal. Ming cooked some fish and his guest cooked top sirloin steaks. Dessert was included, Chef Ming made some caramel sauce and topped it over real vanilla ice cream. He also toasted some sesame seeds and topped that over the ice cream as well.
Caramel is made by heating sugar until it melts into a thick, sticky liquid. Adding cream or butter (or both) to the sugar after it liquefies results in caramel sauce. Caramel syrup is simply pure caramel thinned with water. Caramel candies are made by reducing a mixture of sugar, cream, and butter.
The advantages of making your own homemade caramel sauce is store bought caramel sauce will always have added hydrogenated and partially hydrogenated oils and stabilizers. More than likely the sugar used is HFC or high fructose corn syrup.
The health benefits? I was thinking myself about this one. What benefits could caramel sauce have when it is almost 100% sugar. Will it does have a small benefit. By adding the cream, it has 6% of your daily need of Vitamin A. This vitamin plays a major role as an antioxidant against premature aging. Not much, but it is something. It also has 120 calories for every two tablespoons.
So what we need to start, is 1/2 cup of water and pour that into a large sauce pan. Using a large sauce pan is important. We will explain later on why. Put the pot over medium heat and fill a measuring cup with 1/2 cup of water and pour into the pan. The pan should be somewhat warm by the time you pour the water into the pan. Then add 1 cup of white sugar and stir with a whisk until the sugar has dissolved.