Best Homemade Caramel Sauce Recipes

Steps:

• Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.

Steps:

• Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful - the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. Don't worry - the cream will bubble violently and the caramel will solidify.
• Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.

Steps:

• Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.

Steps:

• Add the sugar and 1/4 cup water to a large saucepan over medium-high heat and cook without stirring. Watch carefully. When the sugar beings to melt and turn clear, gently swirl the pan occasionally. When the sugar turns an amber color, after about 15 minutes total, whisk in the cream. Be careful because the caramel will bubble up slightly. Let cool.

Steps:

• Combine the heavy cream, corn syrup, butter and salt in a saucepan. Bring to a simmer over medium heat, whisking; remove from the heat.
• Sprinkle the sugar evenly in a large skillet. Cook over medium heat, undisturbed, until the sugar melts and starts caramelizing, about 5 minutes. Continue cooking, swirling the pan (but not stirring) until the caramel is dark amber, 10 to 15 more minutes.
• Remove from the heat and add the warm cream mixture. Return to medium heat and bring to a simmer; cook, whisking, until smooth, about 7 minutes. Stir in the vanilla. Let cool slightly before serving. To store, let cool completely, then cover and refrigerate up to 2 weeks; reheat before serving.

Steps:

• Pour 1/2 cup water into a medium heavy-bottom saucepan; add sugar. Cook over medium heat, gently stirring occasionally, until sugar is dissolved.
• Continue to cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush 2 or 3 times to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until it has almost turned medium amber.
• Remove from heat, and carefully pour in cream (caramel will bubble). Add vanilla and salt, and stir with a clean wooden spoon until caramel is smooth.

Steps:

• Place the unopened cans in boiling water (peel labels off) and let them set for 2 1/2 hours.
• Allow cans to cool before opening.
• This sauce is great for apple dipping or over ice cream.
• All unopened cans may be kept in the cupboard until you are ready to use them.

Steps:

• Making the sugar syrup: Sprinkle the sugar over the bottom of a deep, heavy medium saucepan. Pour the water evenly over the sugar. Over medium-high heat, cook without stirring, tilting the pan gently once or twice to insure that all the sugar is dissolved, until the syrup begins to bubble, 2 to 3 minutes.
• Caramelizing the syrup: Cook at a vigorous boil, watching attentively, until the syrup just begins to turn golden, 5 to 6 minutes. Gently move the pan from side to side, without stirring, so the syrup continues to color evenly. Reduce the heat to medium.
• Reaching the deeply caramelized stage: Continue to cook the syrup, reducing the heat slightly, until the color becomes a very dark amber and the syrup gives off slight wisps of smoke and smells almost burnt, 1 to 2 minutes longer.
• Finishing the sauce: Immediately pour in the cream to stop the cooking. The caramel will bubble up vigorously, so keep your hands clear but do not be alarmed. Immediately reduce the heat to low. Whisk the sauce to blend evenly. Add the butter and simmer a minute or so longer, whisking until smooth.
• Serving & storing the sauce: Pour the caramel into a heatproof container. Use immediately or cover and store for up to several days in the refrigerator, where the sauce will thicken as it cools. Reheat gently in a double boiler, in a heavy-bottomed saucepan over very low heat, or in the microwave.

Steps:

• Put the cream in a saucepan and bring to the boil. Set aside.
• Combine the sugar and water in a saucepan and bring to the boil. Use a brush dipped in cold water and brush the inside of the saucepan, brushing just about the level of the simmering sauce. Cook over high heat until the mixture is golden brown. Remove from the heat and slowly whisk in the reserved cream. Return to the boil and cook over low heat for two to three minutes. Stir in the vanilla.

Steps:

• In a heavy 4-quart or larger saucepan, preferably nonstick, stir together the sugar, corn syrup, and water until the sugar is completely moistened.
• Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling, about 5 minute.
• Stop stirring and allow it to boil undisturbed until it turns a deep amber .
• Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel.
• It will bubble up furiously.
• Using a high-temperature, heat-resistant rubber spatula, or a wooden spoon, stir the mixture until smooth, scraping up the thicker part that settles on the bottom.
• If any lumps develop, return the pan to the heat and stir until they dissolve.
• Stir in the butter.
• The mixture will be streaky but will become uniform after cooking slightly and stirring.
• Allow to cool for 3 minutes and then gently stir in the vanilla extract.

Steps:

• Pour sugar and water into a small saucepan; swirl gently to combine. Heat over medium-low heat until little bubbles form on the side. Increase heat to high and boil until sugar turns amber, 5 to 8 minutes. Remove from heat and carefully whisk in heavy cream. Add butter and salt, stirring to combine. Pour caramel into a glass container; let cool.

Steps:

• Combine ingredients in a small saucepan over medium heat. Cook, stirring, until thickened to desired consistency.

Steps:

• Melt butter in heavy saucepan over low heat. Add milk and sugars. Bring to a rolling boil over medium heat stirring constantly. Boil 1 minute.
• Cool slightly.
• Pour into blender, add vanilla, and cover and blend on medium until smooth. Serve over vanilla ice cream. Store covered in refrigerator up to 2 weeks (It never lasts that long at our house!).

Steps:

• Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle.
• Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle.

Steps:

• Fill a large saucepan with water and bring to a boil over medium heat. Place the can of milk, unopened, in the boiling water. Cover and let simmer 3 hours, topping off water as needed and turning the can every half hour to prevent scorching. Carefully open can and serve.

Steps:

• Combine butter, brown sugar, water, and salt in a medium sauce pan, over medium heat, stirring constantly.
• Bring to boil for 3 to 5 minutes depending upon thickness desired.
• Remove from heat and stir in evaporated milk and vanilla.