| Level: | Easy |
| Total: | 4 hr 25 min |
| Prep: | 5 min |
| Inactive: | 4 hr |
| Cook: | 20 min |
| Yield: | 3 cups |
Ingredients
- 1 1/2 cups sugar
- 1 1/4 cups heavy cream
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 365 |
| Total Fat | 18 g |
| Saturated Fat | 11 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 0 g |
| Sugar | 51 g |
| Protein | 1 g |
| Cholesterol | 68 mg |
| Sodium | 19 mg |
Reviews
Smells awful while the sugar is caramelizing but as you add in the heavy cream and stir it starts to smell like caramel. Seems like a good recipe, currently waiting for my caramel sauce to thicken at room temperature. The written recipe is half of the recipe in the video and makes a full mason jar with the written recipe. I also added in a bit of sea salt to make it into sea salt caramel. Can’t wait to try it!
All I can say is Yummy!!!
I followed the recipe but added 1tsp of vanilla during the last stage of cooking. It turned out perfectly. I transferred the sauce into a pottery crock and my wife and I made all kinds of yummy sounds as we devoured the remaining carmel in the pan. Warm and smooth it tasted like Sugar Baby’s from our childhood.
Yummy!
So delicious and super easy!!!! will never buy store bought again!
This is Ina Gartin’s recipe. Come on now !
On video she states 3 cups of sugar and then 2/3 cups of water but recipe says totally different so which one is correct???
Love this recipe, so good and easy too. Wish Ann’s show would have continued but thankful the recipes and videos are sill here.
This is a GREAT carmel recipe…I know this is going to sound like a crazy question but….How long can in last in your fridge in a jar…I’m talking shelf life. Not how fast people will eat it up!
This recipe was super easy and delicious. My family loved it. I served it on top of vanilla ice cream with roasted pecans. I will not buy caramel sauce from the store ever again.