A Homemade Caramel Sauce Recipe!

Here is a very yummy, no-fuss recipe for Homemade Caramel Sauce. It only requires a few simple ingredients that you probably already have on hand right now.

One of the ingredients in this month’s box is Callebaut Caramel. It’s a favorite of ours because it tastes amazing, it’s so easy to use and the quality of this caramel is one of the best we’ve come across.

It’s good… Really Good!

What to do however when the caramel is all gone and you’d like to recreate our German Chocolate Cake? We’ve got you covered! Here is a very yummy, no-fuss recipe for Homemade Caramel Sauce. It only requires a few simple ingredients that you probably already have on hand right now. So try out this recipe today. It’s great on everything from fresh fruit and ice cream to cakes and cookies!


Homemade Caramel Sauce

PREP TIME:

15 minutes

COOK TIME:

25 minutes

TOTAL TIME:

40 minutes

YIELD:

12 muffins


Ingredients

  • 1 cup granulated sugar (250g)
  • ¼ cup water (60g)
  • ⅓ cup salted butter, cold (80g)
  • ½ cup 35% cream (120g)
  • 1 teaspoon pure vanilla extract (5g)

Directions

  1. Over medium-low heat, pour all the water in a pot and add all the sugar. Do not stir, you may swirl the pot gently to help the sugar dissolve but do not do so with a whisk or spoon at this point.
  2. Cook until syrup begins to turn a pale amber color (about 4-5 minutes). It’s important to watch it carefully because syrup cooks quickly.
  3. When it’s amber colored, remove from heat and add all the cold butter.
  4. Whisk until the butter is melted and incorporated in the sauce.
    Next add the whipping cream and vanilla extract. Place back on low heat and continue whisking until all the ingredients combine to form a nice caramel sauce.
  5. When sauce is smooth and incorporated, remove from heat and allow it to cool down and thicken.
  6. Enjoy! 

Double Chocolate Zucchini Muffins

Enjoy these moist, decadent muffins with a tall glass of cold milk. Loaded with goodness, they are almost completely guilt-free!

Enjoy these moist, decadent muffins with a tall glass of cold milk. Loaded with goodness, they are almost completely guilt-free!


PREP TIME:

15 minutes

COOK TIME:

25 minutes

TOTAL TIME:

40 minutes

YIELD:

12 muffins


Ingredients:

  • 2 cups all purpose flour (260g)
  • ½ cup whole-wheat flour (65g)
  • ⅔ cup unsweetened cocoa powder (80g)
  • 4 teaspoons baking powder (20g)
  • 1 teaspoon baking soda (5g)
  • ½ teaspoons salt (3g)
  • 1 cup buttermilk (250g)
  • 1 cup sugar (250g)
  • ¼ cup butter, melted (60g)
  • ¼ cup vegetable oil (60g)
  • 2 eggs, large
  • 1 teaspoon vanilla extract (5g)
  • 1¼-cup zucchini, shredded (300g)
  • 1-cup semi sweet, chocolate chunks (150g)

Directions:

  1. Preheat the oven to 425 degrees. Coat a muffin tin with cooking spray or use muffin liners and spray lightly with cooking spray.
  2. Combine the flour, cocoa powder, baking soda, baking powder and salt in a large mixing bowl. Whisk until well combined and set aside. 
  3. In a separate bowl, whisk together the buttermilk, eggs, oil, melted butter, sugar and vanilla extract. Then add in the shredded zucchini and whisk until thoroughly combined.
  4. Add the wet ingredients to the dry ingredients and toss in the chocolate chunks. Stir batter gently until no more traces of dry flour are visible. Do not over-mix, as that will cause the muffin to be tough.
  5. Spoon the batter evenly into the muffin tin. The muffin cups should be filled to the brim.
  6. Place into the oven and immediately bake for 5 minutes at 425 degrees. After 5 minutes, reduce heat to 350 degrees and bake for an additional 20 minutes or until a tester inserted into the center comes out clean. Remove from the oven and let them cool for a few minutes before placing them on a cooling rack to continue cooling.