Try this Homemade Caramel recipe, or contribute your own.
Suggest a better descriptionStep 1
Set out everything you’ll need to make the recipe.
Step 2
Pour the sugar into a 2-quart heavy-bottomed saucepan, and set heat so it’s a little hotter than medium. Stir often with a sturdy spoon and keep a close eye. Sugar will start to look crumbly as it melts, then slowly turn to a liquid.
Step 3
Once the sugar has completely melted, cook for another 2 – 3 minutes, using care and stirring constantly. Color should be a rich amber hue. Note that the caramel can burn very quickly at this stage – if you’re at all unsure, take it off the heat and carefully smell and taste caramel (when tasting, give caramel a moment to cool, as molten sugar is very hot).
Step 4
Once caramel is a deep amber and very fragrant, turn off heat, and add the butter. Butter will pop and spit considerably, so be prepared to stand back. Stir butter into the caramel mixture. Once butter has melted, carefully pour in cream, and stir until smooth.
Step 5
Pour hot caramel into a jar, cool slightly, and screw on a tight-fitting lid. Caramel will keep well sealed in the fridge for up to 2 weeks.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (369g) | ||
Recipe Makes: 1 | ||
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Calories: 1685 | ||
Calories from Fat: 822 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 91.3g | 122 % | |
Saturated Fat 57.6g | 288 % | |
Monounsaturated Fat 24.3g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 265.4mg | 82 % | |
Sodium 32.2mg | 1 % | |
Potassium 69.9mg | 2 % | |
Total Carbohydrate 225.7g | 66 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 225.7g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1685
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