It’s our penultimate recipe for Baked Sunday Mornings! I can’t believe it! I have so much more to say about the whole thing, but I’ll save that for the last post.

This week we kept our ovens off and made Brown Sugar Caramel Sauce. This recipe was a bit perplexing to me, as I always understood that Butterscotch Sauce was made by melting butter, brown sugar and cream together with a bit of vanilla and salt, while Caramel Sauce was made by heating white sugar to a specific temperature and then adding butter, cream and salt. I know that doesn’t sound like much of a difference, but it mostly comes down to the texture, because caramel has that slight chew to it and gets super thick when it’s chilled.

For this sauce, you heat brown sugar, water and corn syrup until it starts to bubble, and boil it for 10 minutes. The recipe doesn’t give a temperature guideline, which was a bit frustrating since you can’t go by colour since the sugar is already brown (of course). I put my candy thermometer in the pot anyway, but after about 8 minutes still wasn’t close to 350°, and started to smell a little burnt, so I pulled it off the heat. Then you mix in cream, vanilla and a pinch of sea salt and let it cool.

Now I’m not sure if it’s because I pulled it off the heat too quickly, but this sauce didn’t thicken up for me or have any of that chew-factor I associate with caramel. It’s definitely more on the butterscotch side of things in both flavour and texture. It was still delicious spooned over some vanilla bean gelato I had in the freezer!

You can find the recipe here!

More Baked Sunday Mornings here!