Caramel Sauce

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Rated 4 stars out of 5
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  • Read 124 Reviews
Total Time:
4 hr 18 min
Prep
5 min
Inactive
4 hr 0 min
Cook
13 min
Yield:
5 servings
Level:
Intermediate
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Ingredients

Directions

Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful – the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. Don't worry - the cream will bubble violently and the caramel will solidify.

Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.

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Newest Ratings and Reviews

Read all 124 reviews

  • on March 15, 2013

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    I tried this caramel sauce recipe for the first time and I am NOT a patient cook. I do wish I would have read some of the tips given in the reviews first. I to had the same problems as in the reviews, but I have made sauces for many years and was able to fix the problems very easily just by cooking the sauce on low heat until all the sugar melted again and then I added butter and salt to taste. The caramel sauce turned out delicious. Thank you Ina!!

    people found this review Helpful.
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  • on February 25, 2013

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    Easy and delicious

    people found this review Helpful.
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  • on December 23, 2012

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    Amazing!!! Very tasty and turned out great! If you follow the recipe exactly it turns out every time. I even doubled mine and it turned out just as good

    people found this review Helpful.
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