Guest Post: Homemade Caramel Sauce

First off, thank you girls for having me today!  When Brooke asked if I would do a guest post for the day, I was thrilled to share a little bit of me with you. I blog over at Owen's Olivia, which is under some construction right now, so excuse the mess.  I blog about design, fabric, and DIY stuff.  I started my blog in July, and I love it!  I got bored being a stay-at-home mom (not complaining), so I decided to share with people what I do at home.  But in all seriousness, my blog is a modge podge of crafts, interior design, and DIY, which is quite odd since most people only blog about one thing. Brooke and I actually live near each other, and we go to the same church.  So if you want any dirty news on me, just ask Brooke.  Like do I really look like this pretty all the time?  Nope.  Does my home look anything like the awesome interior photos I post on my blog or Pinterest?  Nope.  Do I like to laugh at myself?  Yep.

Brooke was interested in knowing some of my popular posts, and I am thinking this one is going to be near the top because this caramel sauce is to die for!  Goodbye Smucker's!  Some of my popular posts include Reversible Toddler Pants, Olivia's Snack Bags, and my DIY Painted Curtains to name a few. Today, I am sharing with you a caramel recipe that I found via Better Homes & Gardens. It's a great recipe, and I have not made any changes to it.  It's just perfect. Tastes perfect.  Looks perfect.  Cooks perfectly.  Caramel is great this time of year because it reminds me of the fall.  This caramel would be a perfect gift for a friend or family member, open house, get well, welcome baby home present, thank you, or kept hidden in the back of your fridge. :)  Seriously, this stuff will get eaten too quickly! 

*The felt acorns wrapped around the canning jar can be found here.* 

  Homemade Caramel Sauce   

3/4 cup heavy whipping cream

2 TB water 

1/2 cup water 

1 cup sugar

1/4 tsp salt

1 tsp pure vanilla extract

In a small saucepan, heat on low the cream and 2 TB of water.  Do not boil the cream.  Pour the water in a 2 qt pan, and pour the sugar and salt in.  DO NOT STIR IT.  Make sure all the sugar is absorbed into the water though.  Turn the heat on medium.  Cover with lid.  Let water boil, and once all the sugar is dissolved, remove the lid.  Do not stir.  Continue to boil until the sugar syrup turns amber (light golden color).  I use a skewer and a white plate to test the color of the syrup.

This process will take about 12-15 minutes, so do not get distracted and leave the stove.  In the meantime, occasionally stir the cream.  You should see steam rising from the top by the time the syrup is ready.  Take the syrup pan off the heat, and while wearing an oven mitt, slowly add the cream to the syrup and stir.  You will see LOTS of steam, so please wear your mitt!  Return back to heat and stir for 1-2 minutes.  Add 1 tsp of vanilla.  You can serve this after it cools for a little bit, and store it in the refrigerator up to one month.  I like to use this sauce on desserts, in hot chocolate or hot tea, dip apples, marshmallows, or pretzels, or eat it by the spoonful.  **WARNING**  making this might result in this -

Thanks so much for guest posting, Nancy! Everyone else-don't forget to stop by her blog and stay tuned next week for some nursery tutorials!