Caramel Sauce

Caramel Sauce

Ready in 15 minutes
14 review(s) averaging 3.5. 57% would make again

Top-ranked recipe named "Caramel Sauce"

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Caramel Sauce... I searched for a "foolproof" caramel sauce. I finally came upon a good one ...one that makes sense to me! This involves you covering the pan so that there will be condensation which in turn "brushes the sugar crystals on the sides of the pan" Really, all it does is to mimic the process that I didn't want to deal with...so, I think this will do for me! For this recipe, I halved the ingredients and forgot to heat the cream and it still came out. So, in my book this is a great recipe. Happy to share it with you!

"I've never made a caramel sauce before and this was incredibly easy and delicious! I've been using it in my iced coffee and it's just like Starbucks. Makes about 1 1/2 cups. "

- Elyse134

Ingredients

Are you making this? 
1.5 cup Sugar
0.5 cup Water
3 tablespoons Butter
1 cup heavy (whipping) cream; heated
0.5 teaspoon vanilla extract; or 2 TBS Irish cream or your own f

Original recipe makes 8

Servings  

Preparation

Place the sugar and water in a medium, heavy saucepan.Bring to a simmer over medium heat, swirling occasionally I just swirl the pot and do not use any

spautla or wooden spoon. Cover the pan, raise heat to medium-high, and cook for 2 minutes, or until the liquid gives off large, thick bubbles.You will notice some condensation. Remove the cover and cook, swirling the syrup, until it turns golden brown.Be careful so as not to over brown or burn. Keep an eye on it ...it shouldn't take too long. Remove the pan from heat and stir in the butter with a wooden spoon. Add the cream, stirring constantly, then add the vanilla or any flavoring you want.I used Irish cream to make it my own! Return the pan to low heat and stir constantly until any lumps have melted and the syrup is smooth.Serve warm over ice cream or cake, or pour into a jar, cover and refrigerate for up to 1 week. ~adapted from CDKITCHEN.COM~

Credits

Added on Award Medal
Verified by stevemur

Sugar turning color photo by ellie36 ellie36

adding cream photo by ellie36 ellie36

caramel sauce photo by ellie36 ellie36

Perfection!!! photo by Chefrivera Chefrivera

Caramel Sauce photo by ellie36 ellie36

Calories Per Serving: 325 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " CUPCAKE-CHEF CUPCAKE-CHEF

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Reviews for Caramel Sauce

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Never thickened. Never turned golden. Tasted good.
Rblegrant 8 months ago
Didnt brown and the milk and cream didn't mix with it
0sureal 8 months ago
So is it white or brown sugar?
beece 8 months ago
used white sugar and the sauce never browned. not sure what i did wrong since i followed the instructions.
Socal17 1 year ago
tried but used regular milk because I could not find heavy cream without a hassle, not a good idea... go and get the heavy cream :)
Tek816 1 year ago
very good
janetmcc 1 year ago
this is great
emmagrahm 1 year ago
It's turn out PERFECT!!!! Ifollow the intructions and is delicious. It goes perfect with my Nutella ice cream.
Chefrivera 2 years ago
I agree with dojo1 it was a nice sauce till I added re cream then it was too liquidy. It's an easy recipe maybe next time I won't add any cream. Hopefully if I let it sit for awhile it will thicken
tulupblossom82 2 years ago
so the recipe did not say white or Brown sugar. I tried to make it with white sugar and it never started to Brown. So my girlfriebd and I tried it with Brown sugar and it came out too liquidy but the flavor was still good. We dipped apples into it.
krysnvero 2 years ago
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