Best 11 Creamy Caramel Sauce Recipes

CREAMY CARAMEL SAUCE

Steps:

• Combine the sugar and 1/3 cup water in a medium heavy-bottomed saucepan. This is the only time you can stir the sugar. If you stir it while it's cooking, it turns to rock candy. Place the saucepan over medium to low heat until the sugars start to dissolve, 5 to 10 minutes. Then turn the heat up to medium-high and cook until the sugar starts to caramelize, 5 to 7 minutes. Do not stir while this is happening. You've got to watch the pot, because it goes from caramel to burnt really quickly. And be careful, the mixture is extremely hot!
• Turn off the heat and stand back to avoid splattering. Slowly add the cream. Don't panic - the cream will bubble violently, and the caramel will solidify. Just give it more time to liquefy again-trust me!
• Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow the sauce to cool to room temperature, at least 4 hours. It will thicken as it sits.

CHOCOLATE SOUFFLES WITH CREAMY CARAMEL SAUCE

Steps:

• Butter six 1-cup ramekins (4 by 2 inches) and coat with sugar, knocking out excess sugar.
• Finely chop chocolate. In a small saucepan melt butter over low heat. Add cream and bring just to a boil. Remove pan from heat and add chocolate, stirring until smooth. Transfer mixture to a large bowl and stir in yolks.
• In another large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they just hold stiff peaks. Gradually add 1/4 cup sugar, beating until just combined. Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly.
• Divide soufflé mixture among ramekins and smooth tops with a knife. Run tip of knife around edges of soufflés to aid rising. Soufflés may be made up to this point 1 day ahead and chilled, loosely wrapped in plastic wrap.
• Preheat oven to 375°F.
• Bake soufflés on a baking sheet in lower third of oven until puffed and surfaces are cracked, about 20 minutes.
• Top soufflés with sauce and serve immediately.

CREAMY CARAMEL SAUCE

Steps:

• In a heavy saucepan simmer sugar, water, corn syrup, and a pinch salt, stirring, until sugar is dissolved. Boil mixture, without stirring, until a golden caramel. Remove pan from heat and add cream and vanilla, stirring until combined well, about 1 minute. Cool sauce to room temperature (sauce will thicken as it cools). Sauce keeps, covered and chilled, 3 weeks. Bring sauce to room temperature before serving.

CREAMY CARAMEL SAUCE

Steps:

• Heat a saucepan of water and place a whisk in it.
• Wash and dry your hands thoroughly. Combine the water, 1 cup of sugar, and the corn syrup in a medium saucepan. Stir them together with very clean fingers, making sure no lumps of dry sugar remain. Brush down the insides of the pan with a little water, using your hand to feel for any stray granules of sugar.
• Cover the saucepan and place it over medium heat for 4 minutes. After 4 minutes, remove the lid, increase the heat to high, and bring to a boil. Do not stir from this point on. Keep an eye on the pan. It will be very bubbly. When stray sugar crystals appear on the side of the pan, brush them down with a wet pastry brush.
• As the sugar cooks, the bubbles will get larger. Insert a candy thermometer, and when the temperature reaches 300 degrees F, lower the heat to medium, which will slow the cooking. Continue to cook the sugar until it reaches 350 degrees F. It will be dark brown. Remove the pot from the heat and let it sit for 1 minute, or until the bubbles subside.
• Add the cream to the caramel. It will bubble up vigorously, so be careful.
• Vigorously whisk in the remaining 1 tablespoon sugar, creme fraiche, lemon juice, and salt. This sauce is now ready to be served warm or cooled to room temperature. It will keep stored airtight in the refrigerator for up to 1 month. When cold, it has the consistency of peanut butter.

WARM APPLE CAKE (OPTIONAL - WITH CREAMY CARAMEL SAUCE)

Steps:

• Combine flour, sugar, baking soda, cinnamon and salt in a large bowl; set aside. Mix together egg and apples; add to flour mixture. Stir in walnuts.
• Spread in a lightly greased 8"x8" baking pan. Bake at 350F degrees for 25 to 30 minutes, until a toothpick inserted near center comes out clean.
• Serve warm, drizzled with Caramel Sauce.

CREAMY CARAMEL SAUCE

Steps:

• 1. Combine the water, caster sugar, and the corn syrup in a medium saucepan. Stir them together making sure no lumps of dry sugar remains. Brush down the insides of the pan with a little water, using pastry brush for any stray granules of sugar.
• 2. Cover the saucepan and place it over medium heat for 4 minutes.
• 3. After 4 minutes, remove the lid, increase the heat to high, and bring to a boil. Do not stir from this point on. Keep an eye on the pan. It will be very bubbly. When stray sugar crystals appear on the side of the pan, brush them down with a wet pastry brush.
• 4. As the sugar cooks, the bubbles will get larger. Insert a candy thermometer, and when the temperature reaches 300 degrees F, lower the heat to medium, which will slow the cooking.
• 5. Continue to cook the sugar until it reaches 330-340 degrees F. It will be dark brown. Don't let it get too dark. Remove the pot from the heat and let it sit for 1 minute, or until the bubbles subside.
• 6. Add the double cream to the caramel. It will bubble up vigorously, so be careful. Vigorously whisk.
• 7. Whisk in the remaining 2 tablespoon sugar, light sour cream or creme fraiche, lemon juice, and salt. This sauce is now ready to be served hot, warm or cooled.

CREAMY CARAMEL SAUCE

Steps:

• Combine brown sugar, flour and salt in a small saucepan. Gradually add water; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook for one to 2 minutes, until thickened.
• Remove from heat; stir in butter and vanilla.

CREAMY CARAMEL SAUCE

Steps:

• Follow recipe for basic caramel, reducing sugar to 1 cup (do not reduce water). Remove caramel from heat, and carefully pour in heavy cream (caramel will bubble). With a clean wooden spoon, stir in vanilla extract and salt; stir until smooth. Pour or spoon over dessert. If not serving the sauce immediately, let cool; refrigerate in an airtight container up to 3 weeks. Reheat in a saucepan or in the microwave, stirring in 1 tablespoon heavy cream.

CREAMY SALTED CARAMEL SAUCE

Steps:

• 1. Combine sugar and water in a heavy bottomed saucepan. Stir together, then run a rubber spatula around the inside edge of the pan to remove any bits of sugar. This will prevent crystallization.
• 2. Place the saucepan over low heat until the sugar starts to dissolve. Turn the heat up to medium-high until it starts to thicken. DO NOT STIR. Watching the pot is highly recommended. Caramel burns very easily. It shoud be a deep amber in color and smell slightly toasted.
• 3. Add the butter carefully. The mixture will roil and bubble. Whisk until all of the butter is blended. Turn off the heat. Add the heavy cream very slowly - again, the mixture will roil and bubble.
• 4. Add the vanilla and salt and stir until smooth. Remove from heat and allow to cool. To come to room temp will take about 3-4 hours. The sauce will thicken again as it cools.
• 5. Keeps for about two weeks in an air-tight container in the refrigerator. It won't last that long, though!

CREAMY CARAMEL SAUCE

Steps:

• 1. In a heavy saucepan, melt butter over medium heat. Add the sugar and lemon juice and cook, stirring constantly for 6-8 minutes or until the mixture turns a deep caramel color.
• 2. Gradually add the cream and cook, stirring constantly, for 1-2 minutes or until smooth. Remove the pan from heat and let it cool.
• 3. Pour the caramel sauce into a glass jar and use or store in the refrigerator.

CREAMY CARAMEL SAUCE

Steps:

• 1. Measure out your ingredients.
• 2. Combine dark brown sugar, butter and heavy cream in a medium sized microwave safe glass mixing bowl. Do not stir.
• 3. Heat mixture through, on high, for one minute. Stir. Repeat this step.
• 4. Your caramel sauce should start to thicken at this point. Microwave for two minutes more and let boil.
• 5. Be Careful this mixture is hot!!! Use an oven mitt to remove your sauce from the oven. Set aside to cool for 5 minutes. Pour this topping on ice cream, bread pudding, waffles, or whatever your little heart desires.