Took out the top picture. It was just too…ick.
After three attempts with one recipe that failed (the graininess…it was so hard to get out) I finally decided to quit using the recipe that I was attempting, and move on to another one. That was when I stumbled upon this recipe on Epicurious.
It was perfect! I simply doubled the recipe (to use in some brownies) and added about a tablespoon of vanilla. The flavor is almost buttery, even though there isn’t any butter at all. All I can say is ‘Mmmmm’. This one is hard to resist…I just want to take a spoonful.
3/4 cup sugar
1/2 cup water
1/4 cup light corn syrup
3/4 cup whipping cream
Combine sugar, 1/2 cup water, and corn syrup in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until mixture turns a deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Remove from heat. Carefully add cream (you may want to stand back — mixture will bubble vigorously). Stir sauce over low heat until any caramel bits dissolve and sauce is smooth. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat just until pourable, then let caramel sauce cool to room temperature.)
For a quick reference of the progress, I took a series of pictures. For some reason, my camera does better when photographing something big…