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!"
 
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photo by rpgaymer photo by rpgaymer
photo by rpgaymer
photo by kitty.rock photo by kitty.rock
Ready In:
15mins
Ingredients:
5
Yields:
4 cups
Serves:
12
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ingredients

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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.

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Reviews

  1. 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]
     
  2. 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!
     
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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!
 
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