Easycaramelsauce 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:

• 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:

• 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:

• 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:

• In a small saucepan, bring sugar, butter, and cream to a boil over medium-high. Cook, stirring, until butter melts and mixture is smooth. Reduce to a simmer, stirring occasionally, 5 minutes. Stir in vanilla and salt.

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.

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.