Caramel Sauce

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Comments & Reviews

• recipe Caramel Sauce
  Durlande Lake Mary, FL 01-23-2010

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  OMG! Delicious!!!!!!!

  Rated: 5 stars out of 5

  This caramel sauce is delicious. i only used 11/4 cup of sugar because i didn't want it too sweet, and i use 2 cups of heavy... whipping cream. it came out perfect. after it crystallized, i got scared. i thought i was doing it wrong but that's when it started melting with that brownish color. I added a little bit of salt and a couple drops of lime. My family was in awe of how good it was. I spread it on a really moist yellow cake and it's to die for. I don't care how exquisite this is, i can't afford to keep this cake in my house or i'll end up eating all of it. I'm taking it over to my parents' house; my siblings will enjoy it, as well as my dad. TRY THIS RECIPE, IT'S REALLY GOOD!!!!!!!!!!Read more

• recipe Caramel Sauce
  jami los angeles, CA 01-08-2010

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  easy to make, and definitely worth it!

  Rated: 5 stars out of 5

  Mine's still too hot to tell exactly how thick it will be, but the taste is smooth, creamy, and caramely. I didn't have any... of the aforementioned issues, though my cooking times were longer than the recipe dictated. I may have been overly careful in keeping the heat low. I added a little salt, but so far I'm not tasting it. Delicious, and I think it's going to be great with vanilla ice cream and a toffee-apple-upside down cake!Read more

• recipe Caramel Sauce
  Michele Lexington, KY 01-06-2010

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  Infinitely Customized

  Rated: 4 stars out of 5

  Such lucious creaminess welcomes many variations. I always, however, add at least one tablespoon of butter. Feel free to... add a whisper of almond extract along with the 1/2 t of vanilla extract. Or flambe with cognac or your fave liqueur. By the way, have faith. I used an economy brand of 100% cane sugar (and I could tell the difference from the less-than-uniform size and shape of the crystals). This time, my sugar/water mixture seized up but I just let it "remelt" quite a bit (not all the way) before adding the extract and heavy cream. Oh, I almost forgot. Feel free to add a pinch of salt. It definitely adds some depth to the flavor. And I prefer to let the caramel get rather dark, which adds just a hint of bitterness. Much tastier to sophisticated palates. Bon appetit!Read more

• recipe Caramel Sauce
  Sarah Sacramento, CA 12-12-2009

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  SWEET! (literally)

  Rated: 5 stars out of 5

  My first ever homemade caramel was so much easier than I thought. Delicious, and perfect with my apple crisp. I added a shot... of lemon juice. Thanks Ina!Read more

• recipe Caramel Sauce
  Kelley Fremont, CA 12-02-2009

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  Best Caramel Sauce EVER!

  Rated: 5 stars out of 5

  Recently, I thought I would start making my own caramel sauce since I found the store brands were expensive and not that... great tasting. I tried the Neely's which was good and easy but wanted something with a bit thicker consistency. So I found this recipe in Ina's Home cookbook and thought I'd make it. I made a 1/2 recipe in case I didn't like it. I followed the recipe to a T and came up with great results. I set my gas stove on low since gas burns at a higher temp the electricity and eventually hit the crystallization stage that others had run into. At that point, I turned it up to medium low figuring it would start to melt and sure enough it became this beautiful caramel color. I turned off the stove when it was the perfect color and added the cream and vanilla slowly. Then I put it back onto the stove in between simmer and low and cooked it until all of the hardened caramel melted. Once that was done, I poured into a canning jar and let it cool at room temperature. Once it cooled down, I gave it a try and wow! the results are by far the best caramel sauce I have ever had. The hint of vanilla makes it ROCK! Try it you won't be disappointed and keep cooking once you hit crystallization. Non-stick pans are not recommended for these types of sauces. For those that had a hard time cleaning your pan, I just soaked my non-coated Al-clad Saucier for 5 minutes and it wiped clean with no effort. Read more

• recipe Caramel Sauce
  Adam Portland, OR 11-22-2009

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  Same problem as others...here is my solution, literally.

  Rated: 1 stars out of 5

  My sugar-water solution reverted back to sugar. I added more water, and it started browning, but then turned back to clumpy... sugar. It took 3 attempts with the same sugar to get caramel. Here is my modification, which worked. Use 1 Cup Sugar, and 1/2 cup water. Have 1 cup of (heavy?) cream standing by. Put the sugar and water in a pot, on Medium High. DO NOT STIR, DO NOT COVER. Just wait for the solution to turn color, and when that happens, dribble in the cream. Remove from heat, and you are good to go.Read more