• After the caramel is prepared, do not stir it too much, as this may eventually cause crystallization. I adore the flavor of caramel, so I like to have as much depth of flavor as possible without any burnt flavor. (Nutrition information is calculated using an ingredient database and should be considered an estimate. It's equally wonderful over ice cream, cake, or apple pie. I want a sauce with only cream, sugar, vanilla and sea salt, and maybe butter. Meaning there is a slight oiliness on the surface of the finished product or when it cools small dots of white oil from the butter in the product sometimes, as well. Excellent caramel While a typical caramel recipe calls for heavy cream, what if you don't have any handy? The first time I used my candy thermometer and tried to get the sugar syrup up to 380. I think this will be my standard caramel sauce recipe from now on. This is an excellent, all-purpose caramel sauce. I substituted evaporated milk, using 2 Tablespoons of melted butter and adding the milk to get 1/2 cup. Do not stir the caramel after this point. Of course, unlike the earlier poster, I live in the back woods of NYC in manhattan...I urge everybody to try it. I will certainly make this again, but I won't burn the sugar ever again when I make it. Here... Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. When I add butter it seems to not incorporate fully. The sugar burned (way, way before I even got near 380) and the caramel got poured down the drain. I Whisk the mixture together and boil for 1 minute until the sauce thickens slightly. Thanks for sharing. Room temperature, up to 3 days; refrigerated, at least 3 months. This will be my go to caramel sauce recipe from now on. This sauce is for the caramel lover. And much more fun than fretting every detail. OK. If you follow the simple but important Pointers for Success below, it will be easy. I stirred the (white refined) sugar w/ the Karo syrup & water until the sugar dissolved, then let it bubble on a med-low setting on the stove for 10-15 minutes until the mixture was a nice amber color. • Use refined sugar that is absolutely free of impurities, to prevent crystallization. I think 280 degrees is probably correct. That’s right, it really does only take 5 minutes to make this homemade caramel sauce. It is indeed a versatile sauce and scrumptious. But I ignored the instructions in favor of the nearly-identical recipe for caramel sauce that accompanied my Cuisinart ice cream maker. Once the water has come to a rolling boil, remove the lid. I think the Americas Test Kitchen Caramel is SLIGHTLY better though. Simply melt the butter then cook it with the brown sugar and milk until it boils for a few minutes. Once the milk has been added, gently warm the mixture over medium heat. Delicious and relatively easy. Cold cream, however, speeds the cooling and is practical if you're pressured for time — but it must be added very slowly. Cook the caramel until it is a golden brown color. This was awesome. 4/8/15; This was so easy and excellent Passed the hubby test for sure. golden. Stop stirring completely and allow it to boil undisturbed until it turns a deep amber (380°F.). By covering the sugar and water with a tight-fitting lid, condensation will build up and run down the sides of the pot, cleaning off any sugar that may have collected there.

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