Prep 15 mins
Cook 15 mins
This caramel is very rich and gooey. It can be thinned with a little water to make a sauce for ice cream or it can be used as-is for a gooey candy filling. Great with apples too! Recipe can be doubled. Because the sugar can turn from caramel to burned rather quickly it is best to have all ingredients measured before starting.
- 1⁄4 cup sugar
- 1⁄4 cup brown sugar
- 3 tablespoons butter
- 1 tablespoon cream
- 1⁄2 cup corn syrup
- 1 tablespoon vanilla extract
- 1⁄4 teaspoon salt
- Heat 1/4 cup sugar in a stainless saucepan on medium heat, do not stir until sugar begins to melt.
- Once sugar begins to melt, stir it until it has completely melted and begins to turn golden brown.
- When sugar has started to turn caramel colored, remove pan from heat and immediately add butter and brown sugar and quickly stir together.
- Once the butter and brown sugar are completely melded with the caramel (add gentle heat if needed to incorporate brown sugar), add the vanilla, corn syrup, cream and salt.
- Stir together well.
- The caramel will thicken as it cools.
- If a thinner caramel is required, add water one tablespoon at a time until the desired thickness is reached; if a thicker caramel is needed, reduce the amount of corn syrup used.
No good as far as I learned. Followed the directions step by step. When I stirred in the brown sugar and butter it solidified very quickly. I could barely stir it so I added the corn syrup. I ended up with chunky corn syrup. Not yummy.
This caramel sauce is wonderful!! I used it as a chocolate candy filling and it's the perfect consistency. Even my husband loved it, and he is not a sweets lover! Simple to make and absolutely delicious!!
This is Great! I had just jotted down the directions, and failed to completely melt the white sugar, so the finished product had sugar crystal balls in it. I simply strained it though a mesh strainer. It was wonderful. I'll definitely make it many more times. Hard to believe only three people have reviewed this tasty sauce!