Easy Homemade Caramel Sauce Food

CARAMEL SAUCE

Steps:

• Combine butter, brown sugar, water, and salt in a medium sauce pan, over medium heat, stirring constantly.
• Bring to boil for 3 to 5 minutes depending upon thickness desired.
• Remove from heat and stir in evaporated milk and vanilla.

EASY CARAMEL SAUCE

Steps:

• Place the unopened cans in boiling water (peel labels off) and let them set for 2 1/2 hours.
• Allow cans to cool before opening.
• This sauce is great for apple dipping or over ice cream.
• All unopened cans may be kept in the cupboard until you are ready to use them.

HOMEMADE CARAMEL SAUCE (EASY!)

Steps:

• Boil sugar, water, corn syrup, and salt in a saucepan over medium-high heat, swirling occasionally, but not stirring. Cook until caramel is the color of iced tea, about 10 minutes. Watch it closely! It takes some time to start turning golden brown, but once it does, it can go from perfect to burnt very quickly.
• Remove saucepan from the heat and add heavy cream, whisk to combine. It will foam up and and steam, so be careful! Whisk in butter and vanilla.
• Transfer to a bowl or a jar to cool completely. It will thicken quite a bit as it cools. Store in fridge for 1-2 weeks.

SALTED CARAMEL SAUCE

Steps:

• In a large heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium-dark amber, 5-10 minutes. Immediately remove from heat, then slowly stir in cream, butter, salt and almond extract.

EASY CARAMEL SAUCE

Steps:

• Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. Serve warm or refrigerate until cold. If sauce is thin, just continue cooking for a few more minutes.

HOMEMADE CARAMEL SAUCE

Steps:

• Pour sugar into an even layer in a large saucier pan.
• Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This will take about 10 minutes.
• Once the sugar has melted, stop whisking. You can allow to cook until the sugar has turned to a little darker amber color to get a deeper caramel flavor, if you like. You may notice a nutty aroma. The change in color will happen quickly, so don't let it go too long or get too dark or it'll burn. Remove caramel from the heat.
• Add butter and whisk until combined. The mixture will bubble up, but keep whisking until all the butter has melted and combined.
• Slowly pour the heavy cream into the caramel and whisk until incorporated. I find it can help to add just a bit at a time until the caramel starts to thin out, then you can add the rest.
• Cool for about 10-15 minutes before using. Store leftovers in a jar with a lid. Refrigerate up to 2 weeks.

EASY HOMEMADE CARAMEL SAUCE

Steps:

• In a medium saucepan set over medium-low to medium heat, melt the butter. Mix in the brown sugar and stir for 2 minutes. Mix in the heavy cream and stir continuously for 2 more minutes (the sauce should be gently bubbling, so adjust the heat, if necessary). Remove the pot from the heat and stir in the vanilla and the salt until well incorporated.
• Pour the hot caramel sauce into a jar and allow it to cool completely. Cover and store in the refrigerator for up to a month.

OH-SO-EASY CARAMEL SAUCE

Steps:

• Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.

EASY CARAMEL SAUCE

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.