Ingredients
- 1 1/2 cups sugar
- 1/3 cup water
- 1 1/4 to 1 1/2 cups heavy cream
- 1/2 vanilla bean or 1/2 teaspoon pure vanilla extract
Directions
Mix the water and sugar in a large heavy-bottomed saucepan. Cover and cook over low heat until the sugar dissolves. Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon. Watch it carefully at the end, as it will go from caramel to burnt very quickly. Stand back to avoid splattering, and gradually add the cream and the seeds scraped from the vanilla bean (or vanilla extract). Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes. Serve warm, or add another 1/4 cup of heavy cream and serve room temperature.
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By teachinjt
Buena Park, CA
on December 26, 2011
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Combined the water and sugar but also added about 1 TBSP of light corn syrup before I turned on the heat. No crystalization at all. Getting it to the right temperature definitely takes longer than 5 -7 minutes. Was closer to 15 or 20 for me. But it was fabulous. I will definitely NEVER buy caramel sauce from the store again. Yummy.
By trichard311
on December 11, 2011
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I substituted whole evaporated milk for the heavy cream (didn't have any. Even though the Evap Milk has only about 1/4 the milk fat as heavy cream, it still tasted great. Can't stress how careful you must be when adding the milk and vanilla. This stuff is angry!. I also let it cool for about 10 minutes then gave it an ice bath. ( for lack of time
I Used my sauce to blend with non salted butter to make a tasty melba toast for the pre-meal conversation table. This recipe is 10 times easier than any of the others, and has room to make it unique to your style and taste!!! THANKS YOU!
By NM Cowboy Chef
New Mexico
on December 09, 2011
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One of the best! Great results each and every time.
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