Recipe by Dessertlover
"This is your basic caramel sauce, nothing fancy. In my opinion, a good starter recipe to maybe change to your liking afterwards."
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1 1/2 cups
1 1/4 cups
The only way to get a nice dark color... is to put the sugar in a pan by itself, sugar melts when heated...then browns. Then add butter, then hot Boiled water & hot boiled cream...then the vanilla extract and salt.
Against my better judgement, I decided to give this recipe a try. This absolutely didn't work for me. I followed the recipe (and ingredients) exactly and ended up with a watery, sugary...?....something. It couldn't be called a sauce. Maybe using brown sugar will help, but as is, this recipe doesn't work !! Boiled for about 20min to try and get the sugar to caramalize - didn't happen. Added the cream anyway (hoping for a miracle) and let it boil for another 20min..... Sorry - won't be using again.
This is the perfect "base" recipie! I did use half brown sugar and half white sugar to give it a little bit more chew. Also, I was using this caramel for a topping on my Snickers Brownies so I added about 1 cup of marshmallows at the end with the cream to give the sauce a bit of the nougat taste that I was looking for. This sauce turned out great!
So delicious! I used Spiced Rum instead of water and evaporated milk instead of cream and it was delicious!
This sauce turned out wonderfully. It seemed like a large quantity so I halved the recipe prior to making it, and I still had plenty. A nice smooth texture.
This is absolutely delicious! Important to do exactly as the directions indicate and DON'T stir until the sugar dissolves. I made only 1/2 of the recipe and it made about 3/4 of a cup. Easy, delicious, and gorgeous color!
Mmm this is recipe is just what I was looking for in a caramel sauce. It is a bit tricky to make though...after reading reviews I decided to add 1/4 c. brown sugar and 1/2 c. white (for a half batch of the sauce). I tried to melt the sugar first and after waiting for it to melt (or even start to melt) after about 15 minutes I added the butter to the sugar, I heated up the water and half and half (which I used in place of the heavy cream) to a low boil and added this to the sugars and stirred until the sugar was dissolved. I simmered this for 10-15 more minutes, then put it in the fridge to cool. I was a bit conserned that this was going to be to thin, but after being in the fridge it did thicken up. I used this with the Butter Brickle Freezer Dessert Recipe, making 8 servings of the sauce I had enough for the 2 layer dessert, plus more to drizzle on top. Yum, definetly a keeper!
This recipe was fantastic; exactly what I was looking for to make a caramel dip for snacking on apple slices. To those who had this turn out as a thin, creamy mess, you must simmer the sugar until it is a rich, golden brown before adding the sugar. It can't just be thick and boiling. It has to be darkening, all the way through. A thick-walled saucepan is best, and yes, the times are probably for a gas range, so plan on more time with a coil or flat top range.
* Percent Daily Values are based on a 2,000 calorie diet.
Dessertlover's Classic Caramel Sauce
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 75
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