Caramel Sauce

Show: Barefoot ContessaEpisode: Kids in the Candy Store

Rated: 4 stars out of 5Rate itRead users' reviews (17)

RECIPE
COMMENTS & REVIEWS(17)

Prep Time:
15 min
Level:
Easy
Yield:
1 3/4 cups

Times:

Prep: 15 min
Inactive Prep: --
Cook: --
Total:: 15 min

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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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Comments & Reviews

recipe Caramel Sauce
Stephanie Edmond, OK 08-23-2009
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Heaving 'Whipping' Cream vs. Heavy Cream
Rated: 5 stars out of 5

Just so everyone's clear, heavy whipping cream and heavy cream are the same thing. Cracking me up that people are claiming... that it makes a difference. I'm in culinary school and we just went over it last week.. the 'whipping' was added years ago to help Americans know which dairy product could be whipped. So use whatever you have b/c it all works the same!Read more
recipe Caramel Sauce
Amy Eielson AFB, AK 06-03-2009
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Mmm mmm good
Rated: 5 stars out of 5

I had two things wrong when I tried this recipe...I used heavy WHIPPING cream instead of heavy cream and I ran out of vanilla... extract. So while I still used the whipping cream it did make the sauce thinner. I also substitued rum extract instead of vanilla and the result was outstanding. My kids could not stop licking the bowl. I think I'm gonna try coconut extract the next time I make this!Read more
recipe Caramel Sauce
Erin Golden, CO 04-04-2009
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Don't Give Up!
Rated: 2 stars out of 5

I read "Sheri's" comment after I had done the exact same thing as her; having the sugar crystalize until it was rock hard 3... times. I did some research and decided to try heating up the hard sugar. Soon it began to melt, and walla it was getting brown! I felt so realived! Tip: Pre -heat the cream, that way it won't harden the caramel.Read more
recipe Caramel Sauce
R. L. ANNAPOLIS, MD 01-31-2009
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Some Caramel Sauce problem solvers
Rated: 5 stars out of 5

This is a wonderful recipe. To Anne who had trouble with whipping cream in the caramel sauce: I used the whipping... cream by accidet also, but with extra cooking on low, you can reduce the sauce to the thickness you desire. I have made the sauce with the heavy cream and no problem twice, and it is really easy. Sauce hardens in the pot? When the frantic bubbling starts and the sauce hardens up, be patient, keep it on low stirring constantly, and it should come around. If the sauce got too thick at the end, add a bit more cream until the sauce melts back down over low heat. If you had trouble with the color of the sauce, you may be using a very dark or black surfaced pot and can't really see the color. It looks lighter than it really is sometimes. If the sugar crystallized, you might add a couple of spoonfuls of white cane (karo) syrup at the start and don't stir until the sugar is totally dissolved and turning color. Good luckRead more
recipe Caramel Sauce
Kathie Jean Creswell, OR 07-14-2008
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Caramel Sauce
Rated: 5 stars out of 5

I have made this caramel sauce three times. It is great to pour over ice cream which is an obvious, but you can use it to... make sticky buns as well. Easy and wonderful to taste.Read more
recipe Caramel Sauce
Anonymous 12-17-2007
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h
Rated: 5 stars out of 5

i love ina garten! she is my favorite food network personality and i admire her recipes.