Light 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.

LIGHT 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. Since the half-and-half and butter are lower in fat, it might take a few more minutes to thicken than it would with regular ingredients.
• Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.

CARAMEL SAUCE

Steps:

• Mix the water and sugar in a large heavy-bottomed saucepan. Cover and cook over low heat until the sugar dissolves. Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon. Watch it carefully at the end, as it will go from caramel to burnt very quickly. Stand back to avoid splattering, and gradually add the cream and the seeds scraped from the vanilla bean (or vanilla extract). Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes. Serve warm, or add another 1/4 cup of heavy cream and serve room temperature.

PERFECT CARAMEL SAUCE

Steps:

• In a heavy 4-quart or larger saucepan, preferably nonstick, stir together the sugar, corn syrup, and water until the sugar is completely moistened.
• Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling, about 5 minute.
• Stop stirring and allow it to boil undisturbed until it turns a deep amber .
• Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel.
• It will bubble up furiously.
• Using a high-temperature, heat-resistant rubber spatula, or a wooden spoon, stir the mixture until smooth, scraping up the thicker part that settles on the bottom.
• If any lumps develop, return the pan to the heat and stir until they dissolve.
• Stir in the butter.
• The mixture will be streaky but will become uniform after cooking slightly and stirring.
• Allow to cool for 3 minutes and then gently stir in the vanilla extract.

CREAMY CARAMEL SAUCE

Steps:

• In a heavy saucepan stir together sugar, water, corn syrup, and a pinch salt and boil over moderate heat, stirring, until sugar is dissolved. Boil mixture, without stirring, until a golden caramel. Remove pan from heat and stir in cream. Cool sauce. Sauce may be made 2 days ahead and chilled, covered. Bring sauce to room temperature before using.

LEMON-CARAMEL SAUCE

Steps:

• Heat sugar and 1/4 cup water in a medium heavy-bottomed saucepan over medium-high heat, stirring occasionally, until sugar has dissolved and syrup is clear. Continue to cook, without stirring, until syrup comes to a boil, occasionally washing down sides of pan with a wet pastry brush to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until dark amber.
• Remove from heat; whisk in lemon juice, liqueur (if desired), butter, and 2 tablespoons water. (Caramel will steam and spatter.) Serve warm.