Recipe by Catfish Charlie
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.
Top Review by fluffy_kittyy
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.
- 59.14 ml sugar
- 59.14 ml brown sugar
- 44.37 ml butter
- 14.79 ml cream
- 118.29 ml corn syrup
- 14.79 ml vanilla extract
- 1.23 ml salt
Directions See How It's Made
- 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.