Made From Scratch: Caramel Sauce

During last week's heat wave (in which our air conditioning was not working, so awesome) we were on a bit of an ice cream kick, and we even made a round of homemade vanilla bean ice cream one night when our half-gallon of Breyer's ran out. Thought I typically don't mind eating my ice cream plain, for some reason caramel sauce just sounded like a really good idea. I took a look at the ingredient lists of the caramel sauces for sale at the grocery store, and I was not impressed.

Not one to be daunted, I decided to make some caramel sauce from scratch instead. A quick Internet search led me to the Barefoot Contessa's recipe for caramel sauce, and let me tell you, the final result is good. Like, really good. I followed the recipe to a T, though I found that it took about double the time indicated for the sugar to turn brown in color. Long story short, if you're in the mood to take your ice cream to a whole new level, I highly recommend making your own caramel sauce from scratch. It's just that ridiculously good.