Caramel Sauce

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followed the directions...my turned to liquid. Now I have liquid carmel..I can use this in my coffee.

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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.

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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!

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One of the best! Great results each and every time.

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I'm giving this 3 stars because I think the directions are wrong. Following the recipe the sugar dissolved wonderfully in the water BUT all of a sudden it turned to rock hard gritty mess. BUT it was not even light tan ... just clear. I added the cream and vanilla and cooked for a long time waiting for it to thicken. It finally did and I have a lovely, delicious "white caramel sauce". There is a light caramel flavor. Think I'll check out the other Ina caramel recipe.

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Great tasting carmel, but the sugar will never brown if you add the water before you carmelize the sugar! Instead, I put just my sugar in the pan and waited until it had dissolved and turned golden brown. Then add the 1/3 cup water and stir until carmel dissolves, then add the cream and vanilla bean and continue to stir until heated and dissolved through. If you add the water to the sugar first, you will just get candy...not what you want for caramel sauce! My guess is that this was a typo...I'm sure Ina Garten wasn't responsible for posting this!

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I've made this recipe several times now. It's a keeper. I use seeds fom a whole vanilla bean instead of half. I've fiddled w the timing/color of the melted sugar to get more or less 'burned' flavor depending on what I'm pairing the sauce with. I always strain the sauce thru a fine mesh sieve. I love to serve this with apple spice cake and whipped cream.

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Worked perfectly for me first time and was awesome! The times were right on. It was starting to seize a bit, but that's when you add the cream. I don't know how it took gypsyjamboree hours to do, as it literally took 20 minutes. This will definitely be a go-to recipe.

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EXTREMELY DELICIOUS :

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""Worst recipe ever! I did two batches and both seized up on me. So after spending HOURS on this, it turns out it needs corn syrup to stabilize and there's no way it will get "medium brown" in 5-7 minutes. ""

I could have written this review verbatim! I love Ina and most of her recipes totally rock, but this is one to avoid at all costs. What a bummer!