Perfect Caramel Sauce Recipes

Steps:

• Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.

Steps:

• In a medium saucepan set over medium-high heat, combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes.
• Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes. Remove from heat, then whisk in the butter, and then the salt, to taste. Serve warm.

Steps:

• Combine ingredients in a small saucepan over medium heat. Cook, stirring, until thickened to desired consistency.

Steps:

• In a heavy 4-quart or larger saucepan, preferably nonstick, stir together the sugar, corn syrup, and water until the sugar is completely moistened.
• Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling, about 5 minute.
• Stop stirring and allow it to boil undisturbed until it turns a deep amber .
• Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel.
• It will bubble up furiously.
• Using a high-temperature, heat-resistant rubber spatula, or a wooden spoon, stir the mixture until smooth, scraping up the thicker part that settles on the bottom.
• If any lumps develop, return the pan to the heat and stir until they dissolve.
• Stir in the butter.
• The mixture will be streaky but will become uniform after cooking slightly and stirring.
• Allow to cool for 3 minutes and then gently stir in the vanilla extract.

Steps:

• Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle.
• Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle.