Salted Caramel Sauce and Hot Fudge Sauce

My family has requested homemade ice cream several times lately. With the hottest summer days upon us, it’s a nice treat! The line at Dairy Queen is even a bit longer these days.

You are missing a treat if you have never made homemade ice cream. Until a few years ago, my mom, uncle, aunt, and their families would still often gather to make homemade ice cream. Over the years, I can remember several homemade flavors, such as butter pecan, Milky Way, and banana. My family loves peach ice cream, and I love to make them happy. However, I have not been able to taste peaches since I had covid a few years ago. So, vanilla is the flavor that will please all of us.

I like to have hot fudge and caramel topping for those wanting to add something. And if it’s homemade ice cream, only homemade toppings will do!

They are both simple to make, although the caramel requires more attention. Below are a few tips for caramel sauce, but please, do not let them stop you from trying it. It is worth the extra attention!

Tips for making homemade caramel sauce:
1. Have your ingredients measured and near the stove before you start.
2. Use a much larger pot than you think you need. When you add the cream and the vanilla, your mixture will bubble up violently.
3. Cook your caramel in a good quality, heavy pot.
4. Do not stir the mixture. The sugar will melt rather quickly. After it melts, you can swirl the pan gently as it boils.
5. Don’t leave the pan. Your caramel can go from the perfect medium amber color to burnt caramel in a few.

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Salted Caramel Sauce

Author Amye Melton

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy whipping cream
• 1 tablespoon vanilla extract
• 1 teaspoon kosher salt

Instructions

• Add sugar and water to a medium to large saucepan, do not stir.
• Heat over low heat until the sugar melts.Increase the heat to medium-high and allow the mixture to boil for 5 to 10 minutes, gently swirling the pan occasionally, until the mixture turns a medium amber caramel color.
• At this point turn the heat to low and remove the pan from the burner.Slowly add the cream, vanilla, and Fleur de Sel and stand back. The mixture will bubble.
• Return the saucepan to the burner and whisk the mixture until smooth. Continue to cook over low heat for 1 to 2 minutes.
• Pour into a heat proof container and allow to cool at room temperature for several hours. The caramel will thicken as it cools.