Food recipes
Caramel Sauce
Caramel Sauce Ingredients: sugars, granulated syrups, corn, light water, bottled, generic cream, fluid, heavy whipping butter, without salt salt, table vanilla extract Directions: Note: Youll need a candy thermometer...
Caramel Sauce
Ingredients:
sugars, granulated
syrups, corn, light
water, bottled, generic
cream, fluid, heavy whipping
butter, without salt
salt, table
vanilla extract
Directions:
Note: Youll need a candy thermometer for this recipe.
In a medium-large sauce pan add sugar, corn syrup and water.
Heat over medium-high heat until caramel becomes a medium brown caramel color.
DO NOT STIR THE SUGAR MIXTURE.
If needed you can swirl the pan lightly or move the pan on the burner to heat the areas that arent as hot.
In a small pan add heavy cream, butter and sea salt.
Heat over medium heat until butter melts.
Once sugar mixture becomes medium brown in color, add the hot cream mixture while stirring.
The caramel mixture will bubble up.
Continue to stir until mixture reaches 225 F on a candy thermometer.
This will take about 3-5 minutes.
Remove from heat, add vanilla and stir well!
Allow caramel sauce to cool for 5 minutes and then pour into a heatproof storage container until ready to use.
Store in the refrigerator.
Heat up desired amount on stovetop when ready to use.
Ingredients:
sugars, granulated
syrups, corn, light
water, bottled, generic
cream, fluid, heavy whipping
butter, without salt
salt, table
vanilla extract
Directions:
Note: Youll need a candy thermometer for this recipe.
In a medium-large sauce pan add sugar, corn syrup and water.
Heat over medium-high heat until caramel becomes a medium brown caramel color.
DO NOT STIR THE SUGAR MIXTURE.
If needed you can swirl the pan lightly or move the pan on the burner to heat the areas that arent as hot.
In a small pan add heavy cream, butter and sea salt.
Heat over medium heat until butter melts.
Once sugar mixture becomes medium brown in color, add the hot cream mixture while stirring.
The caramel mixture will bubble up.
Continue to stir until mixture reaches 225 F on a candy thermometer.
This will take about 3-5 minutes.
Remove from heat, add vanilla and stir well!
Allow caramel sauce to cool for 5 minutes and then pour into a heatproof storage container until ready to use.
Store in the refrigerator.
Heat up desired amount on stovetop when ready to use.