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  • Recipes
  • Dish type
  • Pancakes
  • Fillings for pancakes

A rich, sticky toffee sauce that's perfect for ice cream, sponge puddings or fruit.

438 people made this

IngredientsServes: 4

  • 120g (4 oz) light brown sugar
  • 120g (4 oz) butter
  • 100ml cream or full cream milk

MethodPrep:5min ›Cook:10min ›Ready in:15min

  1. Melt the butter and sugar in a saucepan over a low heat until the sugar is dissolved. Watch it carefully so that it doesn't burn.
  2. Stir in the cream and heat gently until bubbling, stirring continually. Remove from heat and serve warm.

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Reviews & ratingsAverage global rating:(28)

Reviews in English (25)

don't understand comment about sauce being too sweet. It's caramel sauce it's supposed to be sweet isn't it. Sorry!-17 Jan 2009

Absolutley amazing, however i thought it was better served chilled if you're looking for a more thicker sauce.-20 Feb 2012

my very first attempt at a sauce and it was so quick and easy, very tasty too. Poured it over pancakes.-09 Mar 2011


Easy Caramel Sauce

Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. Serve warm or refrigerate until cold.

If sauce is thin, just continue cooking for a few more minutes.

I made this easy caramel sauce (emphasis on unbelievably luscious) yesterday for the thousandth hundredth millionth time, and while it appears on this website as part of this Ice Cream Pie recipe (which, incidentally, was posted almost exactly four years ago, which was approximately four years after I started blogging, which means I&rsquove almost been doing this website blogging internet web crazy thing for 8 years, which means my jeans don&rsquot fit), I realized that I&rsquove never posted the recipe for the sauce by itself. And it&rsquos just so wonderful, so incredibly delicious, so easy&hellipI wanted to right that wrong immediately so that it could be easily available for whatever desserts you need it for.

The sauce is ridiculously easy: Just combine brown sugar, butter, half-and-half OR heavy cream, vanilla, and salt in a small saucepan.

(I used heavy cream in this recipe because I was out of half-and-half. Cream makes the sauce thicker, but either one is fine.)

Bring it to a boil over medium-low to medium heat, and continue letting it bubble gently for several minutes, or until slightly thickened.

(*Note: I&rsquom not using some magical cutting board here I quickly brought my saucepan over to the cutting board by the window so I could show it in the best light. It&rsquos a foodblogging thing.)

It takes almost no time at all for it to be perfect! It really should be called &ldquoBrown Sugar Sauce&rdquo because you&rsquore not actually going through the whole process of caramelizing&hellipbut for all intents and purposes&hellipit&rsquos caramel!

Next, just grab the dessert that was supposed to be freezing/setting in the freezer, even though it&rsquos still got 3 hours left before you&rsquore supposed to slice into it, because you are a foodblogger and it&rsquos almost 5:00 p.m. and if you don&rsquot get this shot now, it isn&rsquot going to happen.

Don&rsquot stress out if you slice into said dessert and it crumbles a bit. The caramel sauce is going to make it all better, and in seconds you just won&rsquot care.

It&rsquos delicious! Make it anytime you need a little caramel sauce in your life and you don&rsquot want to slave over a hot stove for very long. And you can serve it hot, warm, or cold&hellipit&rsquos great no matter what.


The Best Caramel Sauce Recipe (with Whiskey)

I have the best caramel sauce recipe, and the reason why it is the best is because it is made with whiskey. It is smooth and creamy with just a hint of salt, and the flavor of the whiskey balances out all the sweetness from the brown sugar. Trust me, it requires a bit of willpower to stop myself from consuming this caramel sauce by the spoonful straight from the jar.

The good news is that caramel is easy to make, and it can even be made in larger batches without any additional effort. The process takes about 30 minutes, one pan, just six ingredients, and a bunch of stirring. Anyone can do it – and you probably have all of the ingredients at home already.

I used this caramel sauce in my recipe for Millionaire’s Shortbread Cookies, and it is also wonderful in brownies, in chocolate bark, on ice cream, or drizzled over cake. You could also thicken it a bit more and roll it out to make caramels.

This caramel sauce is a wonderful holiday gift for friends, co-workers, or anyone with a sweet tooth. And wouldn’t it be an exciting thing to receive in a gift exchange? Just make a big batch and package it up in mason jars with bows tied around them. It’s easy and inexpensive, and I think people tend to love homemade gifts just a little bit more.

My husband is a big fan of whiskey, but he buys me my own special (less expensive) whiskey to cook with so that I am not dipping into his stash. I recommend using Four Roses or Old Granddad – something without Rye.


37 Sweet and Salty Caramel Dessert Recipes

Whether you pronounce it &ldquocar-mul&rdquo or &ldquocar-a-mel,&rdquo we can all agree on the fact that this sweet-and-salty sauce is irresistible. Caramel is a key component of some of our favorite fall desserts, but this versatile sauce can be used all year round. In the fall months, caramel pairs beautifully with seasonal ingredients like pumpkin, pecans, and cinnamon apples a Pumpkin Layer Cake with Caramel-Cream Cheese Frosting is guaranteed to impress your guests. In the winter, we&rsquore serving caramel alongside the warm holiday flavors of pear and gingerbread in a twist on the classic Upside-Down Cake. You can even incorporate caramel into refreshing summer desserts, like Tenntucky Cobbler, Salted Caramel-Pecan Milkshakes, or Peach Bread Pudding with Bourbon Caramel. These decadent caramel recipes combine salty and sweet to add new dimensions to your favorite desserts. The sauce brings richness and warmth to moist cakes, delightfully sticky bread puddings, fruity or nutty pies, and smooth, creamy tarts.


Caramel Sauce

Smooth and creamy, this homemade sauce is just the thing for caramel lovers, and can be customized in a number of creative ways see some ideas in the tips below.

Ingredients

  • 1 cup (198g) sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon cream of tartar, optional (see "tips," below)
  • 2 tablespoons (28g) water, cold
  • 6 tablespoons (85g) unsalted butter, at room temperature
  • 1/2 cup (113g) heavy cream or whipping cream
  • 2 teaspoons vanilla extract, or 1/4 teaspoon butter-rum flavor or butterscotch flavor or 1 tablespoon rum

Instructions

Place the sugar, salt, cream of tartar, and water in a deep, heavy-bottomed saucepan that holds at least 1 1/2quarts (the syrup will bubble up during cooking). Stir briefly to combine, then place over medium-high heat. From this point on, swirl the pan instead of stirring this will help prevent crystals from forming.

When the mixture comes to a boil, reduce the heat to medium and watch carefully (no walking away!). The syrup will begin to turn golden at the edges swirl the pan gently without lifting it off the heat to even out the color.

The syrup will continue to darken to light amber as soon as you see any darker streaks, remove the pan from the heat. Don't let the sugar syrup become too dark — it'll continue to cook a bit even after it's off the heat. (The darker the syrup the richer its flavor but bitter/smoky notes start to creep in if you let it darken beyond medium amber.)

As soon as you remove the caramel from the heat, stir in the butter, a tablespoon at a time. Gradually add the heavy cream, stirring until it’s incorporated. Add the vanilla, stirring until the sauce is smooth.

Let the sauce cool for a few minutes before pouring into a heatproof container and storing the sauce will thicken as it cools.

Store in the refrigerator reheat briefly before serving.

Tips from our Bakers

Caramel is extremely versatile, making a good partner for a wide range of flavors. For salted caramel sauce, double the amount of salt in the recipe. Try flavoring the finished sauce with rum instead of vanilla, or simmer the cream in the recipe with herbs (rosemary, thyme, or lavender) or spices (chilies, star anise, juniper berries) before straining and adding to the recipe.

Looking for another delicious ice cream topping? See our recipe for Hot Fudge Sauce.


37 Sweet and Salty Caramel Dessert Recipes

Whether you pronounce it &ldquocar-mul&rdquo or &ldquocar-a-mel,&rdquo we can all agree on the fact that this sweet-and-salty sauce is irresistible. Caramel is a key component of some of our favorite fall desserts, but this versatile sauce can be used all year round. In the fall months, caramel pairs beautifully with seasonal ingredients like pumpkin, pecans, and cinnamon apples a Pumpkin Layer Cake with Caramel-Cream Cheese Frosting is guaranteed to impress your guests. In the winter, we&rsquore serving caramel alongside the warm holiday flavors of pear and gingerbread in a twist on the classic Upside-Down Cake. You can even incorporate caramel into refreshing summer desserts, like Tenntucky Cobbler, Salted Caramel-Pecan Milkshakes, or Peach Bread Pudding with Bourbon Caramel. These decadent caramel recipes combine salty and sweet to add new dimensions to your favorite desserts. The sauce brings richness and warmth to moist cakes, delightfully sticky bread puddings, fruity or nutty pies, and smooth, creamy tarts.


Caramel Sauce

If I could only have one dessert sauce this—without a doubt—would be it. Caramel sauce is the most complex tasting sauce I know and it goes with every flavor in the pastry kitchen: apples, nuts, berries, stone fruit, chocolate, coffee, and pineapple. It is a staple in my kitchen. I use it to dress up store-bought ice cream, serve it alongside cake, and layer it into parfaits. Frankly, no commercial caramel sauce compares to one that's homemade. There are a few good specialty ones out there, but they are expensive. Making it at home is inexpensive—sugar, water, and cream. That's it. It keeps for weeks in the fridge and can be reheated in the microwave or double boiler.

I know a lot of cooks who are afraid to make caramel. It can be tricky business for sure. Lest I scare you off, let me reassure you that if you follow these instructions carefully, you'll soon be making it all the time.

If your first try is a light tan and the sauce is thin even after it's cooled, next time cook the caramel a little bit further. On the other hand, if the caramel has a bitter aftertaste, next time cook it a little less.

A pastry chef trick to easily clean a pot you have just made caramel in is to fill it half full of water and bring it to a boil. The hot water will dissolve any hard caramel pieces that stick to the side. Another trick, on the off chance you do burn your caramel and you want to get rid of it, is to add a couple cups of water, carefully at first, just as when you add the cream, to dilute it. Let it cool some and then it can be poured down the sink.


Caramel Sauce Recipe

Caramel Sauce is a lot easier to make that you may think it is – You never need to buy prepared caramel sauce again! This homemade Caramel Sauce is so good that you be licking the spoon.

Do not be afraid of making homemade caramel sauce, as it is easy to do. Just follow the simple directions below.

Caramel Sauce Recipe:

Ingredients:

6 tablespoons light corn syrup
1/2 cup plus 2 tablespoons granulated sugar
3 tablespoons unsalted butter, cut up into pieces
1/2 cup warm heavy cream

Preparation:

In a heavy saucepan (using a pot that is at least twice the volume of the ingredients will prevent a boil-over) over low to medium-low heat, heat the corn syrup. NOTE: I find that by maintaining a low heat, I have more control over the caramelizing process, as it is really easy to burn.

Stir in the sugar and cook, stirring constantly, until sugar dissolves and mixture just begins to simmer.

After sugar dissolves and syrup is simmering, cook for approximately 9 to 12 minutes, without stirring. Every so often, hold handle of pan and gently tilt the pan off the heat to distribute color evenly as sugar caramelizes.

When sugar reaches a uniform golden brown (dark amber) color, immediately remove from heat . If using a Candy or Instant Cooking Thermometer, the temperature will be between 350 degrees and 355 degrees F. NOTE: Once the color is right, it is imperative to prevent the sugar from cooking further, which would make the sauce too bitter.

Photos showing stages of the caramelizing process:

Stage 2

Stage 3

Off the heat, carefully stir in the butter with a long-handled wooden spoon. Stir in the cream in a slow, thin stream. NOTE: This will minimize steam and prevent the caramel from boiling over the sides of the pan.

Transfer the caramel to a heat-proof pitcher and let cool to room temperature.

Yields approximately 1 cup of caramel sauce.

Flavorings: Caramel sauce can be flavored with all manner of spices or liqueurs. Rather than using ground spices, which will turn the smooth sauce gritty, it is best to infuse the cream with whole spices, then strain them out. Liqueurs, such as triple sec, rum, whiskey, or bourbon, should be added off the heat after the cream has been whisked in to avoid igniting the alcohol.

Storing: Caramel sauce keeps very well on the counter for at least a week (the amount of sugar is so high that nothing really can grow in it). Caramel sauce can be refrigerated in an airtight container for up to three weeks or frozen for up to two months.

Reheating: If the caramel is in a microwave-safe container at room temperature, microwave it on high power for 1 minute, stirring twice. If cold, it will take a few seconds more.

Related Recipes

Comments and Reviews

5 Responses to &ldquoCaramel Sauce Recipe&rdquo

Just made this as caramel sauce for the second time. No fail recipe! Cooked to 210 degrees. Keeps in a glass sealed container in the refrigerator for weeks!

Stephanie

Just made this. Reached a light caramel color at 350º a little darker at 355º. After stirring in the butter and cream, I added 1/4 vanilla and 1/2 top sea salt. Yummy!!

Gayle A Freeze

Tried making 5x with light brown 1x, dark brown 1x and white sugar 3x, tried stir, no stir swirl, tried this recipe last 2x, 1st time on med heat took way too long, crystalized on sides of pan entire time I was swirling, never turned amber just turned to direct hardened sugar mass. So I tried again turning heat up to almost high, finally turned to amber but was under 300 by the time it reached 300 was dk amber ,added butter I had to remove at 300, I could have never let it reach 350 would have burnt even more, it already tasted like badly burnt sugar. I have a convection oven and each stove top burner keeps turning heat down every few seconds entire time your , I really think that”s the problem. I’ve been baker ,made candy , canned, cooked all my life ,will be 60 this mo,I’ve never had so much trouble with a recipe, I have failed some before but never more than once ea time. Any suggestions? I did use cream ea time , some say better to just used milk. Thanks

Marina Michaels

Are you certain that the temperature should be between 350 and 355 degrees? That’s the burnt sugar stage. Thanks for any additional clarification you can add.


  1. Mise en place:
    1. About 30 minutes ahead, cut the butter into a few pieces and set it on the counter at room temperature (65º to 75ºF/19º to 24ºC).
    2. Into a 1 cup glass measure with a spout, weigh or measure the cream. Heat in the microwave until hot, then cover it.
    3. Have ready a 2 cup glass measure with a spout, lightly coated with nonstick cooking spray, near the cooktop.
    1. In a heavy 6 cup saucepan, preferably nonstick, stir together the sugar, corn syrup, cream of tartar, if using, and water until all the sugar is moistened.
    2. Heat, stirring constantly with a silicone spatula, until the sugar dissolves and the syrup is bubbling. Stop stirring and let it boil undisturbed until it turns a deep amber and the temperature reaches 370ºF/188ºC or a few degrees below, as the temperature will continue to rise. Remove it from the heat as soon as it reaches temperature.
    3. Slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.
    4. Use a silicone spatula or wooden spoon to stir the mixture gently, scraping the thicker part that settles on the bottom. Return it to a very low heat, continuing to stir gently for 1 minute, until the mixture is uniform in color and the caramel is fully dissolved.
    5. Remove the caramel from the heat and gently stir in the butter until incorporated. The mixture will be a little streaky but will become uniform once cooled and stirred.
    6. Pour the caramel into the prepared glass measure and let it cool for 3 minutes. Gently stir in the vanilla and let it to cool until room temperature and thickened, stirring it gently once or twice.
    1. Room temperature, 3 days refrigerated, 1 month.

    Excerpted from Rose's Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos © 2018 by Rose Levy Beranbaum. Photography © 2018 by Matthew Septimus. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.


    Easy Homemade Caramel Sauce Recipe

    • Author: Lindsay
    • Prep Time: 5 minutes
    • Cook Time: 5 minutes
    • Total Time: 10 minutes
    • Yield: About 1 1/2 Cups 1 x
    • Category: Dessert
    • Method: Stove
    • Cuisine: American

    Description

    This easy caramel sauce recipe is to die for! It’s a classic homemade caramel recipe that you’ll make over and over again.

    Ingredients

    • 1 cup sugar
    • 6 tbsp salted butter, cubed, room temperature
    • 1/2 cup heavy whipping cream, room temperature

    Instructions

    Keywords: homemade caramel recipe, how to make caramel sauce, easy caramel recipe, best caramel sauce



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