Good caramel sauce recipe?

Question

Anyone have one? Thanx in advance.

Answer 1

1)
1 cup of sugar
6 Tbsp butter
1/2 cup heavy whipping cream

1 First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn.

2 Heat sugar on high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir constantly with a whisk.

3 As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Continue to whisk vigorously until the butter has melted.

4 Once the butter has melted, take the pan off the heat. Add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big. (Check here for an explanation of why adding the cream makes the mixture bubble up so much.)

5 Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. (Remember to use pot holders when handling the jar filled with hot caramel sauce.) Store in the refrigerator for up to 2 weeks. Warm before serving.

2)
3/4 cup Granulated Sugar
1/8 teaspoon Salt
1/2 cup White Corn Syrup
1/4 cup Butter Or Margarine
1 cup Light Cream Or Top Milk; Divided
1/2 teaspoon Vanilla Extract

Divide the light cream or top milk into half cups. Since this is an old recipe, Half and Half is what they are talking about.

Combine the first 4 ingredients and 1/2 cup of half and half. Cook over low heat to 250 degrees F. on the candy thermometer, or until a little of the mixture forms a hard ball in cold water. Add the other half cup of half and half and cook to 216 degrees F. or until a little of the mixture forms a thread when dropped from a spoon. Add the vanilla. Serve over chocolate ice cream, cream puffs, or cottage bread puddings.

RUM BUTTER SAUCE:

Make the Butter Caramel sauce and then add Rum or Rum flavoring to taste. Serve over ice cream or baked custards.

3)
Ingredients:
2 cups root beer (do not use diet)
1 cup sugar
1/4 cup water
1/4 cup unsalted butter
1/3 cup whipping cream

Boil root beer in a heavy medium saucepan until it is reduced to 2/3 cup, 12 to 15 minutes. Remove from pan and set aside.

Pour the sugar into the same pan. Drizzle water over so all over sugar is moistened.

Cook over high heat, swirling pan often, until mixture turns a rich amber color, 7 to 10 minutes. Remove from heat and add butter.

When it melts, stir it in and add the cream and reduced root beer. Return to high heat and heat to a boil. Whisk vigorously. Serve hot or cold.

Answer 2

Caramel Sauce

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

PREP:
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 3

If it's for popcorn, it's even simpler than you thought. In a cast iron dutch oven, put a half cup of shortening, and wait until it melts. Add a quarter cup of regular table sugar, and stir. It will sink, turn brown, then melt. Drop in an quarter cup of popcorn kernels, plop the lid on, and gently shake the dutch oven as the kernels pop. They'll take a few seconds to start, then after a minute or so, they will slow down. When you get one pop per second or less, take the dutch oven off the heat, take the lid off, and pour the contents onto a thick stack of newspapers. The newspapers will soak up any excess grease. If you rinse out the dutch oven (including the lid) with hot water before it gets a chance to cool off, it will clean up easily.

Answer 4

This is a southern staple!! Take 1 cup brown sugar & 1 stick real butter, melt on low stirring often. Add a splash of milk & a little more brown sugar til desired consistency. Goes great over ice cream, apple pie or bread pudding.

Answer 5

Sugar + water (better with white wine) in a saucepan over a gentle heat until it goes goo uy ish. for thin sauce just alittle, for a thick sauce a bit longer. Do not take your eyes off it or it will go too far. (Too thick)..

Answer 6

www.recipezaar.com has caramel sauce recipes there, for FREE!