Homemade Caramel Sauce Easy Food

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.

CARAMEL SAUCE

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.

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.

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.

HOMEMADE CARAMEL SAUCE

Steps:

• In a saucepan over medium-high heat, add water and sugar.
• Stir occasionally for approximately 5 minutes, or until sugar melts and turns a golden brown. (Keep a watchful eye on sugar because it will go from being golden brown to burning in about 1 minute).
• Immediately remove from heat and whisk in cream.
• Stir constantly until smooth.
• At this point, caramel sauce will be very thin.
• After it cools, it will thicken to the consistency of, well...caramel sauce.
• Note: when adding and stirring cream, wear an oven mitt on your stirring hand.
• The heat of the sugar will cause a tremendous amount of scalding steam when it comes into contact with the cream.

HOMEMADE CARAMEL SAUCE

Steps:

• Making the sugar syrup: Sprinkle the sugar over the bottom of a deep, heavy medium saucepan. Pour the water evenly over the sugar. Over medium-high heat, cook without stirring, tilting the pan gently once or twice to insure that all the sugar is dissolved, until the syrup begins to bubble, 2 to 3 minutes.
• Caramelizing the syrup: Cook at a vigorous boil, watching attentively, until the syrup just begins to turn golden, 5 to 6 minutes. Gently move the pan from side to side, without stirring, so the syrup continues to color evenly. Reduce the heat to medium.
• Reaching the deeply caramelized stage: Continue to cook the syrup, reducing the heat slightly, until the color becomes a very dark amber and the syrup gives off slight wisps of smoke and smells almost burnt, 1 to 2 minutes longer.
• Finishing the sauce: Immediately pour in the cream to stop the cooking. The caramel will bubble up vigorously, so keep your hands clear but do not be alarmed. Immediately reduce the heat to low. Whisk the sauce to blend evenly. Add the butter and simmer a minute or so longer, whisking until smooth.
• Serving & storing the sauce: Pour the caramel into a heatproof container. Use immediately or cover and store for up to several days in the refrigerator, where the sauce will thicken as it cools. Reheat gently in a double boiler, in a heavy-bottomed saucepan over very low heat, or in the microwave.

CARAMEL SAUCE

Steps:

• In a heavy bottom saucepan (5 cup pan or larger), stir together the sugar, corn syrup and water. Let the water soak into the sugar until completely moist.
• Heat, stirring constantly, until sugar dissolves and mixture is bubbling.
• Stop stirring and allow mixture to boil undisturbed until it turns a deep amber color (about the color of an amber beer).
• Once you have achieved the desired color, immediately remove mixture from heat. Slowly add in your warmed heavy cream.
• Use a wooden spoon or rubber spatula and begin to slowly stir the mixture until smooth. Make sure to scrape the thicker parts at the bottom and mix in so you get a nice smooth consistency. If you begin to get lumps, put mixture back on stove and heat for a moment. Remove and re-stir. When mixture is complete add in Vanilla and Salt.
• NOTES: Will keep at room temperature for up to 3 days. Will keep when refrigerated for about 3 weeks. TO REHEAT- Place in microwave and heat for 30 to 40 seconds. Stir well and serve.