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 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!
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.
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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