How to make it

  • **Use a wooden spoon only-I haven't tried silicon but do not use metal
  • In a medium sauce pan on med/low heat gently add the sugar and water. Try not to get any sugar on the side of the sauce pan.
  • When the sugar melts, turn heat to medium/medium-high
  • As I'm waiting on the sugar, I add the vanilla to the cream
  • If you have to, gently swirl pan to get sugar off the sides
  • Keep an eye on it when it starts to turn color and at this point you can swirl a bit more
  • When the sugar turns a rich amber color, take it off of the heat
  • While stirring the syrup with a wooden spoon, SLOWLY add the Cream and Vanilla-it will seize up but keep stirring until you the mixture is pretty smooth; be very careful because it will bubble furiously.
  • Turn the burner back down to low and put the mixture back on the heat stirring continuously.
  • It will continue to smooth out more by stirring while on the heat. When the sauce thickens a bit more, add the Tablespoon of Butter.
  • Stir until the butter melts and it is bubbling gently.
  • Take off heat and put in container.
  • The mixture will continue to thicken as it cools.

Reviews & Comments 2

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    " It was excellent "
    brianna ate it and said...
    I love the sound of this sauce & can't wait to try it out. Thanks & 5 forks
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    " It was excellent "
    peetabear ate it and said...
    the flavor of homemade caramel sauce can not be beat... good post and welcome to Group Recipes...five forks.

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