| 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
- 1/3 cup water
- 1 1/4 cups heavy cream
Instructions
- Over low heat, mix the water, and sugar in a medium heavy-bottomed saucepan. Cook until the sugar dissolves, about 5 to 10 minutes. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful – the mixture is extremely hot!
- Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. 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.
- 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 | 20 mg |
Reviews
yup, thats the recipe for caramel sauce. doesn’t get any easier.
Ina has this recipe (adding vanilla calling it Caramel Sauce. Ann Thornton calls it Creamy Caramel Sauce. I love it either way and have made it several times. You do have to watch it though as the recipe states because it will burn quickly.
First two times I ended up with crystallized sugar. I have an electric glass top stove and had to use a smaller pan and up the temperature to medium for the sugar melting and medium high for the boiling and it came out perfect at 7 min and 10 min. If you have an electric stove up the temperature!
Higher altitude needs adjustments. Longer cooking times and higher heat for the electric burners. Third time is a charm. Wish I had read some of the tips prior to my first attempt. Caramel sauce was much easier to make at sea level.
I am pretty avid baker and this was my first time ever making caramel. I used a candy thermometer which I highly recommend. I made two batches on an electric stove. The first I burnt the sugar so I had to do the sugar portion over again. The second batch I put it in a smaller pot and on the little burner and it yielded a better result. You get quite a bit of caramel from the recipe and we are planing on using it for apple dip as well as the pie that goes with this.
My first time following a receipe and it came out perfect. I remember watching the show. EVERYONE loved the pie. I making several for Christmas gifts.
This was easy and delicious! I had never made caramel sauce before, so I was nervous, but it turned out great (hint-use a candy thermometer). I added a teaspoon of vanilla extract after the cooking process. I did not really like the caramel banana pudding pie combination, but the caramel sauce is great for so many other things(like dipping sliced apples).
I don’t know what everyone is complaining about – this is a wonderful recipe. I think it’s pretty easy – it just needs constant attention. As long as you follow the recipe, and watch your sauce, it’s no problem and it’s DELICIOUS. My husband and I ate the leftovers with a spoon!
I love this caramel sauce! This is the first caramel I have made and I couldn’t believe how easy and yummy it was!
OK, here’s the deal. This recipe is for a standard caramel sauce. To get brown caramel, you have to raise the heat. If you have a gas burner, no problem. But what if you (like me have to depend on an electric element? Simple – you have to raise your heat. When a chef directs medium heat, I automatically raise my heat to medium high – and watch it like a hawk. Within about 5 minutes, the syrup will boil furiously, and a bit later, turn brown. At this point, you want to remove from heat and add your cream. Brown color = caramel.