A note about “Toppings”

Sorry I missed you all yesterday. I took a nasty spill on the ice Friday night and smashed my knee. Recuperated with the caramel apple oatmeal yesterday!

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From time to time I’m going to post recipes for some of the toppings that I use in the oatmeal recipes. I make everything from scratch and use as many organic and non-GMO ingredients as possible.

I make caramel sauce fairly regularly and keep it in the frig. I use raw sugar to make it, along with organic cream. Because I make a dark caramel it has a nice full flavor and you only need to use a little to enjoy the flavor.

Basic Caramel Sauce

1 C. Water
3 C. Sugar
2 C. Cream

Method:

  • Combine sugar and water in a heavy bottomed saucepan and heat to boiling.
  • Allow sugar syrup to boil until all water has evaporated and syrup turns a dark amber. Don’t stir it and do not leave the pot unattended.
  • Remove from the heat and VERY SLOWLY whisk in the cream. The sauce will bubble up violently. Don’t let it scare you, just add the cream a tiny bit at a time till you get used to this process and keep whisking.
  • Return to heat, and whisk till completely smooth.
  • Pour into clean, wide-mouth 1/2 pint jars (makes 2 pints).
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