Recipe: 3 Caramel Sauce Recipes

Hello SJN,

Here are three versions to try. If you have a chance, let us know the results.

Happy Holiday Cooking,

Betsy

Author: JimG002
Date: 1997/12/05
Forums: rec.food.recipes

CREAMY CARAMEL SAUCE
Recipe by: COUNTRY CHRISTMAS RECIPES

1 cup Sugar
1 cup Whipping cream
1/2 cup Packed light brown sugar
1/3 cup Corn syrup
1 teaspoon Vanilla extract

Place granulated sugar, cream, brown sugar and corn syrup in heavy 2 qt saucepan. Stir over low heat until mixture boils. Carefully clip candy thermometer to side of pan (do not let bulb touch bottom of pan). Cook, stirring occasionally, about 20 minutes or until thermometer registers 238 degrees. Immediately remove from heat.
Stir in vanilla. Cool about 15 min. Serve warm or pour into clean glass jars and seal tightly. Store up to 6 months in refrigerator. Reheat sauce over low heat before serving. Makes about 2 cups sauce
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Author: Jack and Kay Hartman
Date: 1997/04/02
Forums: rec.food.cooking

This recipe is from Stars Desserts by Emily Luchetti. I made a 1/2 recipe. This always seem to be the right amount so it gets used and doesn't get too old.

Caramel Sauce

Yield: 4 cups

3 cups sugar
1 cup water
2 cups heavy whipping cream

Combine the sugar and water in a heavy-bottomed saucepan. Dissolve the sugar in the water over low heat. Increase the heat to high and cook until the caramel is a golden amber color.

Remove the caramel from the heat and slowly whisk in the cream, a few tablespoons at a time. Be very careful, as the mixture will bubble as you add the cream.

Serve the sauce warm or refrigerate for later use.

This will keep for several weeks in the refrigerator. To reheat, warm over a double boiler. [I store the sauce in a glass jar and nuke it to reheat.]


Author: Barbara Kincaid
Date: 1996/10/15
Forums: rec.food.cooking

This is a rich, flavorful sauce that takes about 4 minutes to make.

Caramel Sauce

1 lb. box light brown sugar (2 packed cups)
1 1/2 cup white corn syrup
1 lb. (4 sticks) real butter
1 Tblsp. vanilla

In a medium saucepan, melt butter. Add brown sugar and corn syrup. Allow to come to a rolling boil, then reduce heat, and boil for 1-2 minutes. Stir in vanilla.

Pour immediately into hot ball jars, and affix lids and bands. Invert and allow to cool. Lids should have formed a seal.

Great over ice cream, or drizzled over brownies or cheesecake.