HOMEMADE SALTED CARAMEL RECIPE
Made from only 4 simple ingredients, this homemade caramel is salty, sweet, and irresistibly buttery. No candy thermometer required and the possibilities for serving are endless. (Though just a spoon is acceptable!) Use caution as the cooking caramel may splatter. Stand back and wear kitchen gloves if desired. Review recipe notes prior to beginning.
Provided by Sally
Categories Dessert
Time 20m
Number Of Ingredients 4
Steps:
- Heat granulated sugar in a medium heavy-duty saucepan (avoid using non-stick) over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn it.
- Once sugar is completely melted, immediately stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again. (If you're nervous for splatter, wear kitchen gloves. Keep whisking until it comes back together, even if it takes 3-4 minutes. It will eventually- just keep whisking. Return to heat when it's combined again.)
- After the butter has melted and combined with the caramelized sugar, stir constantly as you very slowly pour in the heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.
- Remove from heat and stir in the salt. Allow to slightly cool down before using. Caramel thickens as it cools.
- Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency. See "What is the Texture of This Salted Caramel?" above.
HOMEMDE THICK CARAMEL SAUCE
Steps:
- In a nonreactive 3 quart pan combine the sugar (1cup and 3/4cup), water (1/2cup).
- Stir with a wooden spoon. Cover the pot and heat sugar and water on low heat until sugar is completely dissolved. 3-5 minutes.
- Remove the lid, swirl the pan to see if all of the sugar is dissolved. Once sugar is dissolved increase the heat to medium and bring sugar syrup to a simmer. DO NOT STIR after mixers simmers. Mixture will appear cloudy at first. It will clear up as it starts to boil.
- To remove any sugar spots on the sides of the pan either brush the sides with pastry brush dipped in water or cover pot again for 2-3 minutes. Steam/condensation will wash down the sides of the pan clean. However if there are any stubborn areas use a pastry brush. It is important to keep the sides of the pan clean. This helps to prevent sugar crystallization and grainy caramel sauce.
- Be sure to keep an eye on the caramel. Once you see syrup is changing color it is important to monitor it closely as it can burn easily if not watched over. Continue to cook until the caramel turns amber color then remove from the heat and pour in about 1/2 of the heavy cream (1/2cup). Mixture will foam up significantly, stir it and then pour in remaining heavy cream (1/2cup). Stir in room temperature butter (3tbsp). Mixture will be thin. Pour it into a heat proof dish and let cool slightly, about 20 minutes, Then stir in Vanilla Bean Paste (1tsp). Flavor with other flavoring as desired. Use seas salt, coffee, maple, pecans etc.
- DON'T BE TEMPTED TO TASTE CARAMEL SAUCE BEFORE IT COOLS. MIXTURE IS VERY HOT.
- Cover bowl with cooled caramel sauce with a plastic wrap and a lid. Refrigerate until ready to use.
THICK CARAMEL SAUCE
An easy and thick caramel sauce recipe.
Provided by Elien
Categories Dessert
Time 13m
Number Of Ingredients 4
Steps:
- Measure and set aside the butter cubes and the pouring cream.
- In a medium saucepan over low to medium heat, add the sugar. Stir it gently with a rubber spatula while it melts. It will first clump together, then gradually melt into an amber brown liquid. Don't turn the heat up high or let it cook for too long or the sugar will burn and the caramel will be bitter.
- Once it has all melted, switch to using a whisk and add in the cubes of butter, two cubes at a time. Start whisking straightway while you do this and don't stop until all the butter has melted. It will form a thick caramel.
- Once the butter has completely melted into the sugar, pour in the cream and keep whisking. Take extra care here as the cream will make the caramel bubble and rise. It may also split the caramel as the cream hits the hot sugar. Keep on whisking and cooking it until it forms a smooth and runny deep brown caramel sauce.
- Afterwards it off the heat and stir in the salt. If making regular caramel sauce, add ¼ tsp salt. For salted caramel sauce, add 1 teaspoon.
- Leave the sauce to cool for 5 minutes, then pour it into a clean jar. It will thicken up as it cools down.
Nutrition Facts : Calories 72 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 114 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
OH-SO-EASY CARAMEL SAUCE
This is a rich, sweet caramel sauce that can be made at the last minute that is great on bread pudding, gingerbread, apple pie, chopped apples, ice cream, and anything else you want to put it on.
Provided by BARB MAXWELL
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 10m
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 211.6 calories, Carbohydrate 27.4 g, Cholesterol 31.1 mg, Fat 11.7 g, Protein 0.4 g, SaturatedFat 7.4 g, Sodium 92.6 mg, Sugar 27.1 g
CARAMEL SAUCE
You can use this on so many different things. By adjusting the cooking time, you can make it as thick as you like according to what you are going to use it on. I like to make it thicker to use on ice cream and thinner for desserts. I often double the recipe so I have some left over for later.
Provided by ElaineM
Categories Sauces
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Combine butter, brown sugar, water, and salt in a medium sauce pan, over medium heat, stirring constantly.
- Bring to boil for 3 to 5 minutes depending upon thickness desired.
- Remove from heat and stir in evaporated milk and vanilla.
Nutrition Facts : Calories 1106.2, Fat 61, SaturatedFat 38.5, Cholesterol 168.3, Sodium 836.7, Carbohydrate 137.8, Sugar 128.8, Protein 5.9
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- In a large heavy based saucepan, add the water and sugar. Heat on a low-medium heat, and stir constantly until the sugar has dissolved into the water. The water will still look a touch cloudy when dissolved, but there will be no sugar granules any more.
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