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Marlene

Caramel Sauce

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Caramel Sauce

This recipe is from Really Nice!

  • 1 c sugar
  • 1/2 c butter (1 stick)
  • 1/4 c water
  • 1/4 tsp salt
  • 1 tsp vanilla extract

In a large saucepan add sugar, butter, water and salt. Cook about 10 minutes; stirring constantly to prevent burning. You want the mixture to start turning a light brown. When this happens remove mixture from heat, add vanilla and stir. Careful, it will bubble up.

Allow to cool to near room temperature for it to thicken up.

Keywords: Dessert, Sauce

( RG514 )

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I see that this topic fell into the nether regions but here I am, novice caramel sauce maker, having tried two recipes which DH, caramel sauce lover, is not fussy about .   I'm not fussy about caramel sauce period. 

 

So my next step is to try the Really Nice recipe posted by Marlene.  Marlene, did the sauce work out for you?

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1 hour ago, Darienne said:

I see that this topic fell into the nether regions but here I am, novice caramel sauce maker, having tried two recipes which DH, caramel sauce lover, is not fussy about .   I'm not fussy about caramel sauce period. 

 

So my next step is to try the Really Nice recipe posted by Marlene.  Marlene, did the sauce work out for you?

Marlene has not been on site since March 2015 so you might want to give it a try rather than wait for a response. 

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Seems a bit strange to me to caramelize the sugar with butter but I can't claim to have actually tried it. Maybe it gives it a bit of a brown butter flavor?

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I'd be afraid that the butter would burn by the time the sugar caramelizes.

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I've seen plenty of oil&sugar caramels, but I would also prefer to add the butter after the sugar is caramelized. I guess the key is in "you want the mixture to start turning a light brown. When this happens remove mixture from heat".

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I'm not sure if this is the same recipe I've done, but it is certainly similar.  It works.  Even the hard crack temperature of sugar (310) is below the smoke point of butter, so no burning.  Just the addition of browned butter taste which seems to me to be a feature of all caramels.

 

Another version adds chocolate to make a hot fudge sauce for ice cream (the coveted Sander's Hot Fudge for any old Detroiters among us).

 

 

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(Had no internet from June 6 until yesterday)

Finally found a recipe which I can handle...that is I don't screw it up every second time and can't figure out why...and which DH says: yes, this one is satisfactory.  Salted Caramel Sauce from Lick Your Plate.   I'd give the site but I can't find it online.  I know that's where I found it.  It's simple. It's only sugar, butter, cream and salt. I don't ruin it every second time.  All is good.

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On 6/23/2016 at 11:37 AM, Darienne said:

Finally found a recipe which I can handle.

I too had tried lots of caramel recipes with varying degrees of success until I found one that I make in the microwave. It doesn't have that deep caramel flavor that a lot of people like but it is rich, delicious, and easy. If you would like to have it, send me a PM and I will give you the recipe.

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Tropical Senior...going back I seem to recall that name in Costa Rica...I would love your recipe.  

In the meantime, going back one and a half years, I finally had settled on "Creamy Caramel Sauce" by David Lebovitz in The Perfect Scoop.  But I'm all for a recipe which is less work.  

 

Thanks. 

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