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Basic Caramel Sauce Recipe

Basic Caramel Sauce
Difficulty: Easy | Total Time: 25 mins | Makes: 1 cup

Some recipes make caramel seem intimidating by using thermometers and special water tests for doneness, but it really is just a matter of using your eyes to judge. When the sugar and water turn a, well, caramel color, you know it’s ready! Drizzle the caramel over ice cream, poached pears, apple strudel, or pie.

INGREDIENTS
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/4 teaspoon fine salt
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla extract
INSTRUCTIONS
  1. Combine the sugar, water, and salt in a medium saucepan and bring to a boil over medium heat, stirring often until the sugar has completely dissolved. Continue to boil, swirling the pan occasionally (but not stirring), until the mixture turns a deep amber color, about 10 to 15 minutes.
  2. Remove from the heat, carefully pour in the cream and vanilla (the mixture will bubble up and steam), and stir until evenly combined. Serve warm, or cool and refrigerate in a container with a tightfitting lid for up to 5 days. Reheat in a water bath or in the microwave.
    Write a review | 4 Reviews
  • Basic Caramel Sauce Recipe
    3

    I make an awesome caramel/butterscotch sauce using brown sugar, butter,(equal amounts of both) boil these down until the brown sugar is dissolved, then I add 35% cream a spoonful at a time while stirring vigorously, until I think the colour and the texture are right for my family. The final step is to add a splash of vanilla at the end and stir until completely incorporated. I usually pour into jars and seal. My jar of caramel sauce is butter thick when cold, but becomes liquid again when microwaved for a few seconds. My jar has kept in the fridge (using some every few days) for the last 2.5 weeks now. It's yummy and goes great on apple slices!!~

  • Basic Caramel Sauce Recipe
    5

    Not a review, but a comment: I think as a sauce, this would be too thin for apples (unless maybe they're very cold?), but it would be great drizzled into melty brie for an apple dip!

  • Can you coat apples with this recipe?

  • You need to mention that the timing is critical. If you add the cream to late, the mixture can easily burn.

    You want to add the cream in just when you see the first whisps of smoke rise up. Yes smoke, it's different from the steam. Smoke is formed as part of the decomposition process of the sugar.

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