Something crazy is happening down here in South Texas. Its the middle of May – and its still nice out! Now I’m not complaining at all but its just a wee bit different from what we are use to this time of year. We are normally in the upper 90’s and spend most of our time inside because its too hot. Totally not the case this year. We have been loving all the outdoor time thanks to the cooler temps. And outdoor play time means lots of running and jumping and that means I have two tired kiddos at the end of the day. Which is ok with me! Earlier bed times mean I get to indulge in things like this homemade caramel sauce after they go to bed without sharing. [Shhh. Don’t tell them.]
Does that make sense? Yall, writing is sometimes hard. The past few days I have had a severe case of writers block. I don’t know what to write. I stare at my computer with the recipe and pictures and I can think of nothing to say. Now is one of those times. [I mean.. I started talking about the weather, went to my kids and bed and then caramel? Really?! Who does that?]
All I can think to write is “Food good, pretty picture, eat!” But that sounds like its written by a caveman. And who wants to read that? [Not me.] I try to tell a story that goes along with my recipes and sometimes I don’t even a good story!
I made this caramel sauce the same day I made the homemade butterscotch, which was the day the kids played so well while I worked. [A day that will go down in infamy!] The caramel sauce came out as good at the butterscotch sauce. [I may have dipped my finger between the two jars a few times. Shhh.] I used sour cream in the sauce and it didn’t get as smooth as I would have liked. But that’s ok, it still tasted good. Other then that, and learning how to add curved text to my photos [you may be seeing that more.] I have nothing to write about. So let’s try this – sauce good, make it, be happy. [Grunt.]
- 1 cup sugar
- 5 tablespoons water
- ½ cup butter, cut into pieces
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 pinch of salt
- Heat the sugar and the water in a saucepan until dissolved, titling the saucepan slightly to help.
- Let the caramel cook for a few minutes until it is a golden honey color.
- Remove from heat.
- Add the chopped butter, salt and vanilla and stir until melted.
- Add the sour cream and stir until smooth.
- Let cool and enjoy!
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