Caramel Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Servings
1 cup
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Calories
1618 kcal
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Course
Dessert, Condiments
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Cuisine
American
Caramel Sauce
Description
The Caramel Sauce recipe involves cooking granulated sugar with water, light corn syrup, and salt over medium-low heat. Stirring initially dissolves the sugar, and then the mixture is cooked without stirring until it reaches an amber color indicating proper caramelization. If sugar crystallizes on the pan edges, it is removed with a wet pastry brush to ensure a smooth sauce. Once the desired color is achieved, the saucepan is removed from heat, and room-temperature heavy cream is slowly added while stirring; the mixture bubbles vigorously during this step. Butter is then incorporated in pieces until fully melted and smooth. Vanilla extract finishes the sauce, adding depth of flavor.
The result is a creamy, rich sauce with a deep caramel flavor and smooth texture, suitable for drizzling over desserts like ice cream or cakes. The salt level can be adjusted for classic or salted caramel variations. The recipe notes that using color rather than temperature can be an effective method for judging doneness when a candy thermometer is unavailable. It also suggests reducing cream quantity to create a thicker sauce, similar to caramels.
Ingredients
- 1 cup granulated sugar
- ¼ cup water
- 2 Tablespoons light corn syrup see note
- ¼ - ½ teaspoon salt use ½ tsp for salted caramel sauce, and less for classic caramel
- ½ cup heavy cream room temperature (see note for using less cream for thicker caramel)
- 3 Tablespoons butter room temperature and cut into 3 pieces, unsalted
- 1 ½ teaspoons vanilla extract
Instructions
- SAFETY NOTE: melted sugar is very hot, do not touch the caramel until it’s cooled.
- Combine sugar, water, corn syrup, and salt in a small saucepan. Cook over medium-low heat, stirring occasionally, until sugar is dissolved. If any sugar crystals form on the sides of the pan, dip a pastry brush in water and use it to sweep away any sugar crystals.
- Continue to cook without stirring (if you notice uneven browning you can gently swirl the pan) until mixture turns amber in color (this can take about 15 minutes or so). If using a thermometer this usually happens between 320-340F (160-172C).
- Remove from heat and very slowly drizzle in cream while stirring. Mixture will bubble a lot, use caution.
- Once cream is incorporated, stir in butter, one piece at a time, until mixture is smooth.
- Add vanilla and stir until incorporated.
- Allow caramel to cool before using (unless serving warm over ice cream, then just let it cool until warm enough to consume).
Notes
- Including light corn syrup reduces the chance of grainy caramel; golden syrup can be used as a substitute.
- To make thicker caramel suitable for fillings, reduce heavy cream to 1/4 cup for a chewier texture.
- Use color to judge caramel doneness; amber color around 320-340°F indicates readiness rather than relying solely on temperature readings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1cup
Amount Per Serving
Calories 1618 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 1618kcal | 81% |
| Carbohydrates | 237g | 79% |
| Protein | 4g | 8% |
| Fat | 78g | 120% |
| Saturated Fat | 49g | 245% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 225mg | 75% |
| Sodium | 651mg | 27% |
| Potassium | 137mg | 3% |
| Sugar | 238g | 476% |
| Vitamin A | 2799IU | 56% |
| Vitamin C | 1mg | 1% |
| Calcium | 99mg | 10% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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