How to Make Caramel Sauce

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  • 1/22/12
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  • Caramel Recipe
    Caramel sauce is a wonderful thing to have on hand as an accompaniment to sliced apples, desserts, lattes and ice cream. Homemade caramel sauce tastes better than what you can buy at the store, and making your own is fun. The process does require your complete attention, however. Wear long sleeves while cooking caramel to protect yourself from splatters, and don’t succumb to the temptation of tasting it during the cooking process. It will be extremely hot.

    You will need:

    • 1/3 cup water
    • 2 tablespoons unsalted butter
    • ¾ cup brown sugar
    • ¾ cup granulated sugar
    • 1 1/4 cups heavy cream
    • 1/2 teaspoon vanilla
    • 1 pinch salt

    1. Simmer the water, butter and brown and granulated sugars in a large, heavy-bottomed saucepan over medium heat.

    2. Allow the sugar to completely dissolve in the water before stirring the mixture.

    3. Cook until the caramel has turned golden-brown, stirring occasionally. This should take 5 to 10 minutes.

    4. Slowly and carefully pour the cream into the caramel, stirring continually. The caramel will come to a vigorous boil and begin to solidify.

    5. Add vanilla and salt.

    6. Stir constantly over low heat until the caramel reaches a creamy, smooth consistency, about 5 to 10 minutes.

    7. Cool at least 30 minutes.

    • Wear oven mitts to protect your hands.
    • Use a large pot because the mixture will boil up when you add the cream. A Dutch oven works well.
    • Because thin cookware does not heat evenly, use a heavy-gauge metal pot for making caramel sauce.
    Image Credit: Muy Yum
    Written By: Shannon R

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