Authentic Caramel Sauce Recipes

OH-SO-EASY CARAMEL SAUCE

Steps:

• Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.

CREAMY CARAMEL SAUCE

Steps:

• Combine the sugar and 1/3 cup water in a medium heavy-bottomed saucepan. This is the only time you can stir the sugar. If you stir it while it's cooking, it turns to rock candy. Place the saucepan over medium to low heat until the sugars start to dissolve, 5 to 10 minutes. Then turn the heat up to medium-high and cook until the sugar starts to caramelize, 5 to 7 minutes. Do not stir while this is happening. You've got to watch the pot, because it goes from caramel to burnt really quickly. And be careful, the mixture is extremely hot!
• Turn off the heat and stand back to avoid splattering. Slowly add the cream. Don't panic - the cream will bubble violently, and the caramel will solidify. Just give it more time to liquefy again-trust me!
• Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow the sauce to cool to room temperature, at least 4 hours. It will thicken as it sits.

EASY CARAMEL SAUCE

Steps:

• Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.

CARAMEL SAUCE

Steps:

• Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle.
• Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle.

BOBBY FLAY'S SALTED CARAMEL SAUCE

Steps:

• In a medium saucepan set over medium-high heat, combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes.
• Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes. Remove from heat, then whisk in the butter, and then the salt, to taste. Serve warm.

CARAMEL SAUCE

Steps:

• Put the cream in a saucepan and bring to the boil. Set aside.
• Combine the sugar and water in a saucepan and bring to the boil. Use a brush dipped in cold water and brush the inside of the saucepan, brushing just about the level of the simmering sauce. Cook over high heat until the mixture is golden brown. Remove from the heat and slowly whisk in the reserved cream. Return to the boil and cook over low heat for two to three minutes. Stir in the vanilla.

CLASSIC CARAMEL SAUCE

Steps:

• Bring the cream to a boil in a 1-quart saucepan over medium heat.
• Cook the sugar, water, and honey in a 3-quart heavy-duty saucepan over high heat until the mixture comes to a boil. Brush around the inside of the pan with a damp pastry brush at the point where the sugar syrup meets the sides of the pan. Do this twice during the cooking process to prevent the sugar from crystallizing.
• Cook the mixture over high heat, without stirring, until it turns amber colored, 6-8 minutes. Lower the heat to medium and slowly add the hot cream to the sugar mixture while stirring constantly. The cream will bubble and foam. Continue stirring to make sure there are no lumps. Remove the saucepan from the heat and stir in the butter until it is completely melted. Then stir in the vanilla.
• Transfer the caramel sauce to a bowl, cover tightly with plastic wrap, cool slightly, and serve warm.

CLASSIC CARAMEL SAUCE

Steps:

• be sure to have all ingredients ready from start because as soon as the sugar melts, it is quick to burn so be careful and work fast.
• in a heavy bottom sauce pan, on medium/high heat; melt down the cup of sugar, stirring constantly. this might take a while but once it is melted, the sugar will look a bit amber or brownish in color.
• then add the butter while still stirring. when you add the butter, the sauce will begin to bubble but it's okay.
• then add the 1/2 cup of whipping cream and as you are still stirring, the sauce will start to come together. you can then turn down the heat and serve.
• to re-heat the sauce i usually put my sauce in a tupperware container, heat some water in a pan and place the container in the water.

AUTHENTIC CARAMEL SAUCE

Steps:

• Also need: instant read thermometer, pastry brush and a small bowl of cold water In a heavy 2 quart sauce pan combine sugar and 1/2 cup of water, cover with a snug fitting lid and heat over med-low stirring occasionally until sugar is dissolved.
• Once sugar has dissolved, brush down inside of pan with pastry brush and water to remove any traces of sugar from the sides of the pan.
• Remove lid from pan and increase heat to med-high.
• Do not stir mixture at this point.
• Mixture will boil until all water has evaporated, use pastry brush and cold water to keep the inside of the pan clean of any splashes.
• The danger here is that sugar will crystallize on the sides of the pan and set off a chain reaction that will crystallize the entire pot.
• Have a second pot of water boiling and your 1/4 cup measure with salt in it all ready to go as you'll need to work fast once the sugar has reached the desired temperature.
• Adjust heat so mixture is boiling gently, slowly raising heat to raise temperature of the sugar syrup.
• Boil mixture until it reaches 315°F.
• for a light caramel, 330°F.
• for a medium, 345°F.
• for a dark caramel.
• You can go as high as 360°F for a very dark and nutty tasting caramel, however it's a bit too much for the average caramel eater.
• Once caramel has reached the desired temperature immediately remove from heat as the temperature will continue to rise very rapidly, put on some heavy gloves, point pan away from you, or anyone else for that matter, and pour in the 1/4 cup of water mixed with the pinch of salt.
• This exciting step arrests the cooking and keeps the sugar from solidifying.
• The mixture will splatter for a few seconds then subside.
• I like to set the pan on the edge of a burner so it's tilted away, hold the lid with one hand, pour the water with the other and cover it FAST!
• When mixture cools to 220°F add the condensed milk and vanilla extract.
• Stir over a low heat until well combined.
• Pour mixture into your serving container (I use small, wide mouth mason jars) and fill pan with boiling water and return to stove.
• Allow it and your tools to boil for a few minutes and your clean-up will be a snap.
• Once you get the hang of it there will be just a couple splatters to clean up and you you'll be able to tell the temperature of the mixture by looking at the color.
• Store in the refrigerator. I've kept a single batch for three months-- it may last longer.