This has been one of the posts that have caused me to make repeat kitchen experiments. I have been craving caramel sauce to top various confections and the option of buying store bottled stuff is not an option. I have been highly concerned about the additives and preservatives in various processed foods. I’ve heard way too many horror stories lately and if I can make it myself, why not try.
The first time I tried the traditional white sugar, water, vanilla and cream recipe and, you guessed it – BURNT beyond belief. It said to look for a walnut colored mixture of bubbling sugar. Mine was not walnut and by the time it looked walnut or so, can we say the kitchen smelled like cotton candy gone horribly bad. I’m surprised my neighbors didn’t smell it downstairs because I could smell it the next day in the air. It was horribly sickeningly sweet – like when my Aquolina Pink Sugar perfume bottle shattered in the bathroom.
So, back to the kitchen I went as I scoured cookbook after cookbook for the best caramel sauce recipe. It took a bit of research and much Google action but I finally found one that works. Put this simple caramel sauce recipe in your dessert arsenal – it will take your recipes from “good” to “amazing”!
Ingredients
- 1 cup light brown sugar, firmly packed
- 1/2 cup of butter (or one stick)
- 1/2 cup of heavy cream
- 1 tsp. vanilla extract
- Dash of salt
Directions
- In a heavy bottomed sauce pan with high sides melt the butter.
- When it melts, add the brown sugar and salt, stirring constantly, until the mixture comes to a rolling boil.
- Slowly add the heavy cream and it will bubble furiously. Whisk constantly until the heavy cream is incorporated.
- Bring to a boil again and, while still stirring, add the vanilla.
- Stir and remove from the heat.
- Let the sauce cool and pour into a storage jar.
- Store in the fridge for about 2 weeks.
Notes
Recipe adapted from Lynda’s Recipe Box
Gather the ingredients
Some advice – premeasure the cream, sugar and have the vanilla and measuring spoon ready because this recipe moves super fast!
Melt the butter – back away Paula Deen!
Stir the sugar constantly. Whoever invented the silicone whisk deserves a scooby snack!
Add the cream – see the bubble action starting?
Ahhh – caramel comfort…
[FTC Disclosure: This post contains affiliate links. My opinion, as always, is 100% my own]
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Twitter: tamilynlee
says:
Caramel is my absolute favorite treat. I don’t like ice cream; however, when we have it as a treat at work, I just use it as a small base for about 1 cup of caramel that I basically drink……
.-= Tami Lyn´s last blog ..Banana Cream….It’s a Dream =-.
This totally has me wanting an iced caramel macchiatto now!
I’ll have to make some of this and make a homemade one instead of paying starbucks!
I've made this several times now, and it is always perfect! So simple, so easy to make, and it always turns out great. I use it for making iced caramel macchiatos at home, and they taste just as good, if not better than the Starbucks version.
The only negative thing I could say about the finished caramel sauce is that, after spending a night in the refrigerator, the sugar crystallizes a bit and I have lumpy caramel!
I made some more caramel last night and added a bit of corn syrup to it, so hopefully that remedies the crystallization. Either way, it'll taste delish!
Twitter: bigbearswife
says:
YAY! I’m so glad that you posted this! I love caramel and have been looking for a good recipe!!
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