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THE BEST caramel sauce ever. I kid you not, it's hands-down amazing! (FoodApparel.com)

THE BEST Caramel Sauce

Cuisine Classic
Author Tammy Blankenship

Ingredients

  • 1 cup granulated sugar
  • 2 tablespoons water
  • 1 tablespoon light corn syrup optional, but helps prevent crystallization
  • 1 cup heavy cream or warmer, at room temperature
  • 1 tablespoon butter room temperature
  • 1 teaspoon vanilla

Instructions

  1. Put the sugar, water and corn syrup into a medium saucepan. (If desired, stir together with a spoon just in order to distribute evenly, then toss spoon into sink. DO NOT REUSE OR STIR WHEN MIXTURE IS BOILING.)
  2. Cook over medium heat bringing mixture to a low boil, swirling the pan, but not stirring.
  3. If you get sugar crystals on the edge of your pan, use a pastry brush with water to wipe them off.
  4. Continue cooking and swirling until mixture turns amber in color.
  5. Lower the heat and carefully add cream and butter, standing away from pan to avoid splattering.
  6. When bubbling calms, stir sauce until smooth. (This might take a few minutes depending on the temperature of your cream. If the cooked sugar separates from the cream, just continue to stir over low heat until the mixture is smooth.)
  7. Add vanilla.
  8. Pour through mesh sieve into heatproof jar.
  9. Cool to warm or room temperature before serving.

Recipe Notes

Notes:
For best results, use a "heavy metal" pan. (rock 'n roll, baby!)
Let your nose be your guide. Be careful to not let the caramel get too dark or your sauce will taste burnt. If it smells burnt, it is.
Having the cream at least at room temperature or warmer will help prevent the mixture from seizing up when you add it. (If it does seize up, you can still stir it back together - see above in recipe.)
Change It Up:
If you are a beginner and intimidated by caramel making (like me), double the water. The water just evaporates off anyway. It will take a little longer to cook, but nothing significant. For me the hardest and most crucial step is getting everything to initially melt together without forming sugar crystals. This aids in that process tremendously. Also, I never stir it, not even at the first. I just kind of swirl gently for it to all melt together. Otherwise, somehow I just seem to mess it up! -C
For a thicker sauce (a little more of a dip consistency), use 3/4 cup cream.