Caramel Sauce
"This sauce is intended to be used with my Caramel Bread Pudding recipe (posted separately), but it's good for a lot more things. Not the least of which is being poured over ice cream!"
photo by rpgaymer
- Ready In:
- 15mins
- Ingredients:
- 5
- Yields:
-
4 cups
- Serves:
- 12
ingredients
- 18 tablespoons butter (2 sticks + 2T)
- 3 cups light brown sugar (22 oz)
- 1 1⁄2 cups heavy cream
- 3⁄8 cup light corn syrup
- 1 tablespoon vanilla extract
directions
- Mix cream, corn syrup and vanilla in a measuring cup.
- In a large saucier or sauce pan, melt butter over medium-high heat and add brown sugar.
- Boil a few minutes until very frothy and just starting to darken.
- Remove from heat, add cream mixture and whisk until smooth. Should make about 4 cups.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Ridiculously good! I've only made caramel once before, and that was way back in high school chemistry class.... and I ruined it pretty badly. I was worried about making this, and I really thought I ruined it too when the caramel just sizzled and popped like crazy when I combined it with the cream and corn syrup. It all came together in the end though after a long while of whisking, and I was left with the best caramel sauce I've ever had. Thanks for sharing. [Made & Reviewed for PAC Fall 2013] -
OMG - this is just FABULOUS!! I only made a 1/2 cup serving as I didn't want too much of a temptation, and I could have eaten the whole 1/2 cup myself. Very rich and creamy flavor ~ served over recipe#301966 and vanilla ice cream ~ YUM! Thanks for posting ~ made for Spring PAC 2010!
RECIPE SUBMITTED BY
I'm an experienced home cook who's been cooking since about the age of 11.
My favorite foods include... well, I like just about everything (with the exception of liver and other organs).
Favorite cuisines include Tex-Mex, Pan-asian and good old Southern cooking.
I also enjoy home canning, which is a great source of gifts from the kitchen!
