Caramel Recipe? HOw to make caramel?

Question

The drippy sauce to put over ice cream!

Answer 1

I make it from sweetened condensed milk. Put a can in a simmering pot of water for three hours. Keep the can covered in water and simmering the whole time. The best caramel you'll ever have!!

Answer 2

This is my mother's caramel recipe. I would probably dip the apples once,while the caramel is warm, not hot. Quick chill on waxed paper in the freezer, dip again and quick chill again, then put them in the coldest part of the refrigerator to set properly. There are very good microwave caramel recipes out there, too. Put 2 cups light brown sugar, 3/4 cup white corn syrup and 1/2 lb. butter in a saucepan (Do not use margarine). Boil 30 minutes on low heat, stirring constantly. Add 1 tsp. vanilla and 1 cup chopped pecans (can omit nuts &real vanilla gives better flavor). Pour into buttered pans and cool. Leave in refrigerator overnight, then cut and wrap individually in waxed paper. Do not leave when on the stove - any sugar-based recipe will burn in a second if left or not stirred. This is why people don't bother much anymore.

Answer 3

Simple Recipe:

A caramel sauce recipe for ice cream or other desserts.
INGREDIENTS:
1 1/2 cups sugar
1/2 cup boiling water

PREPARATION:
In a small heavy skillet, melt sugar, stirring constantly with a wooden spoon. When sugar is golden brown, very slowly and carefully stir in the boiling water. Cook for about 3 minutes to soft ball stage*, to about 238° on a candy thermometer


Creamy Recipe:

INGREDIENTS:
1 1/2 cups brown sugar, packed
4 tablespoons flour
1 cup boiling water
dash salt
2 tablespoons butter
2 tablespoons cream
vanilla, to taste

PREPARATION:
Mix sugar with flour in saucepan; blend well. Add water and salt. Stir while cooking for 6 to 8 minutes. If too thick add a little more water. Remove from heat; stir in butter, cream, and vanilla to taste.

Answer 4

I'd like to second teamkimme's answer. Around here, that kind of caramel is called "dulce de leche" and it is HEAVENLY. I recommend that you not let the can touch the bottom of the pot whilst boiling its innards, and DEFINITELY make sure the pot remains full of water. If you do this, it can easily go three or four hours without any sort of danger - the person who shared this technique with me did mention that letting it go eight hours without replenishing the water is a great way to make caramel napalm.

Answer 5

/4 cup chopped pecans or walnuts (optional)
3/4 cup granulated sugar
1/3 cup water
1/3 cup double-strength brewed coffee or 2 teaspoons instant coffee, dissolved in 1/3 c. hot water
1 tablespoon butter
1/4 cup evaporated skim milk
1/2 teaspoon pure vanilla extract

If using nuts, toast them in a small dry skillet over low heat, stirring constantly, until fragrant, 2 to 3 minutes.
Transfer to a small bowl and set aside.
In a 2-quart heavy saucepan, combine sugar and water.
Bring to a boil over medium-high heat, stirring occasionally to dissolve sugar.
Once it starts boiling, cook without stirring until syrup turns amber, 5 to 10 minutes.
Remove from heat and carefully pour in coffee.
(Stand back, as caramel may sputter).
Let stand for 2 minutes.
Return to low heat and whisk until caramel has dissolved.
Remove from heat.
Swirl butter into caramel mixture.
Gradually whisk in milk.
Stir in vanilla and toasted nuts, if using, let cool.
(The sauce will keep, covered, in the refrigerator for up to 1 week).

Answer 6

Almond Crème Caramel:

1/2 cup sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 (14-ounce) can fat-free sweetened condensed milk
1 (12-ounce) can evaporated skim milk
1/4 cup coarsely chopped almonds
Chopped almonds (optional)

Preheat oven to 350°.

Pour sugar into a 9-inch round cake pan. Place cake pan over medium heat. Cook 6 minutes or until sugar is dissolved and golden, shaking cake pan occasionally with tongs. Immediately remove from heat; set aside.

Place eggs in a medium bowl; stir with a whisk until foamy. Add extracts and milks; stir with a whisk. Stir in 1/4 cup almonds. Pour mixture into prepared cake pan; cover with foil; place in a large shallow roasting pan. Place roasting pan in oven; add water to roasting pan to a depth of 1 inch. Bake at 350° for 55 minutes or until a knife inserted in center comes out clean.

Remove cake pan from water; place on a wire rack. Remove foil. Let custard cool in cake pan 30 minutes. Loosen edges with a knife or rubber spatula. Place a serving plate upside down on top of cake pan; invert custard onto plate, allowing syrup to drizzle over custard. Sprinkle with chopped almonds, if desired.

Yield: 9 servings

Answer 7

put sugar in a pan then alow it to cook for somee time then add little water as it wont get stick to the base , when it uns brown in colour remove from heat and serve by giving different designs.

Answer 8

put equal parts suger and water in a pan and boil, it goes brown i think, let it cool and u have hard caramel.

Answer 9

melt caramel cubes from the store(supermarket, gas staion, etc.)
then you pour it over your ice cream!

Answer 10

go to the store and get a bag of carmels..unwrap then melt..there you go...