Homemade Blueberry Caramel Sauce.
Just thinking of this sauce makes me drool a little.
I made it this past weekend, because… well… I found the recipe and didn’t think I could go on if I didn’t make it.
I decreased the amount of sugar in the recipe because, let’s be honest – we all know that I get enough sugar. Plus, I really wanted to be able to taste the blueberries.
I spooned it over some tart frozen yogurt – incredible!
And I may have drizzled a bit over my yogurt and fruit throughout the week.
It makes the days so much better.
But my favorite use for it?
That would be eating it off the spoon.
1 tablespoon fresh lemon juice
Combine blueberries, 1 tablespoon water and a pinch of sea salt in a saucepan over low heat. Stir and mash until blueberries become a sauce-like consistency, about 5 minutes. Set aside.
In another saucepan combine water, 1/2 tablespoon lemon juice and sugar. Stir over low heat until sugar dissolves, then increase heat and boil without stirring until syrup is golden. Occasionally swirl pan, cooking for about 7-8 minutes.
Remove from heat, stir in blueberry sauce and let stand 5 minutes.
Stir in remaining lemon juice and let cool to room temperature.
Go make this caramel sauce. And then grab a spoon and dig in. It will make you do the happy dance.