1/4 Photos of Caramel Sauce
If you would like a sauce that is very soft and almost pourable at room temperature, double the amount of cream to 1 cup. Otherwise this caramel sauce will have to be warmed to be pourable. Note from UnknownChef86: This is a recipe I adopted in 2006.
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Units: US | Metric
- 1In a heavy 4-quart or larger saucepan, preferably nonstick, stir together the sugar, corn syrup, and water until the sugar is completely moistened.
- 2Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling, about 5 minute.
- 3Stop stirring and allow it to boil undisturbed until it turns a deep amber .
- 4Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel.
- 5It will bubble up furiously.
- 6Using 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.
- 7If any lumps develop, return the pan to the heat and stir until they dissolve.
- 8Stir in the butter.
- 9The mixture will be streaky but will become uniform after cooking slightly and stirring.
- 10Allow to cool for 3 minutes and then gently stir in the vanilla extract.
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Nutritional Facts for Caramel Sauce
Serving Size: 1 (429 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1453.6
- Calories from Fat 603
- Total Fat 67.0 g
- Saturated Fat 42.0 g
- Cholesterol 224.0 mg
- Sodium 52.8 mg
- Total Carbohydrate 218.2 g
- Dietary Fiber 0.0 g
- Sugars 205.2 g
- Protein 2.6 g