Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
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- #15961
Give your sweet treats a luxurious upgrade with this homemade caramel sauce. In just a few easy steps, you'll have a golden, buttery sauce. Drizzle it on and take your sweet treats to the next level.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
4 reviews
1 comment
ingredients
2 cups brown sugar
1 cup dark corn syrup
1 can sweetened condensed milk
1/2 cup margarine
1 teaspoon vanilla extract
directions
Combine the brown sugar and corn syrup in a heavy saucepan over medium heat. Cook, stirring frequently, until the mixture reaches 235 degrees F on a candy thermometer (soft ball stage).
Remove the pan from the heat. Stir in the sweetened condensed milk, margarine, and vanilla.
Replace the pan on the stove and cook over medium heat, stirring frequently, until it comes to a boil. Remove from the heat and let cool slightly. Use warm as a sauce on ice cream, drizzle over popcorn, or use as a dip for fruit.
Store unused caramel sauce in a jar in the refrigerator. Heat gently before reusing.
82 calories, 3 grams fat, 15 grams carbohydrates, 1 grams protein per tablespoon. This recipe is low in sodium.
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Beer makes batters better, meat more tender, and sauces more flavorful.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
May 11, 2012
Super easy to make and turned out great!
October 17, 2010
So yummy and SO easy! Definitely one to keep on hand!
Taste was good, directions not. Oh, also did what other reviewer did - subbed light for dark corn syrup - too much molasses flavor in dark for the delicate taste of caramel. Given the bit I know about caramel, I stirred until it boiled, then didn't stir until soft ball. After I added the other ingredients (not the vanilla), I stirred again until boil, then occasionally. Stopping when it gets to a boil gives you light colored thick sugar. It's not caramel tasting at all. So, I left it boiling on med-low heat. I waited until soft ball again. By this time is was like a copper penny. It poured out well and is delicious. Difference is that this is much thicker than a topping...for the topping, you'd have to stop between a boil and 220 or 225. Going in to the 220's would give you more color and flavor, but still be thin enough to pour.
September 14, 2008
This tasted just like grandma's homemade caramel recipe with just evaporated milk and sugar. I actually omitted the Karo syrup part and it was just fine. I poured it over a homemade yellow sheet cake and the husband and kids loved it!
December 17, 2007
This was quite easy - but, the recipe didn't say if you should or should not stir while it's coming to temperature. I quickly scanned some other caramel recipes and they said not to stir, so I did not. I would make it next time with only 1/2 dark corn syrup and 1/2 light. The dark did impart a molasses flavor to it - I needed this for a specific function and the molasses flavor got in the way. I was able to add it to some dulce de leche I had so it ended up working perfectly.