The Best Caramel Sauce In The World Recipes

THE BEST CARAMEL SAUCE

Steps:

• Add sugar and water to a medium, heavy duty sauce pan. Cook over medium heat, stirring frequently, until the sugar dissolves (3 to 5 minutes).
• Turn the heat to high and bring to a boil.
• Don't stir the caramel sauce at this point. Just gently swirl the mixture around the pan occasionally and brush down the sides of the pan with a wet silicone brush as needed to keep sugar crystals from forming.
• Continue swirling and cooking until the mixture turns deep amber in color (6 to 9 minutes).
• Remove from heat. Stir in the cream, butter, and salt until the butter has melted and the caramel is smooth. Be careful because the mixture will bubble up.
• Let caramel sauce cool for 15 minutes in the sauce pan before pouring into a large glass jar for storage.
• Keep refrigerated for up to 1 month.

THE EASIEST CARAMEL SAUCE RECIPE

Steps:

• Add the sugar and water to a 3-quart saucepan set over medium heat. Stir until combined. Do Not Stir Again! Simply swirl the saucepan until the sugar has melted and turns a light amber color. If you use a candy or instant read thermometer, the mixture should register 350º at this point.
• Carefully add your butter and whisk until all the butter has melted.
• Remove the saucepan from the heat and slowly pour in the cream, whisking constantly until all of the cream has been incorporated. Whisk in the sea salt and set aside to cool.
• Allow to cool about 5 minutes and then pour into an airtight container for storing in the refrigerator.

THE VERY BEST CARAMEL SAUCE

Steps:

• In a medium saucepan, add the sugar and cook over medium heat until the sugar is melted. Continue cooking, stirring constantly, until the sugar turns a deep amber color being sure to scrape the bottom and sides of the pan to avoid burning. This will take approximately 5-10 minutes. Carefully stir in the butter and vanilla. Continue stirring until completely melted. Slowly add the cream and continue cooking until smooth. Stir in the salt and remove from the heat. Allow the sauce to cool to room temperature and then transfer to a jar with a lid. Store in the refrigerator for up to 2 weeks sealed tightly.
• When ready to use, heat slowly in the microwave in 20 second intervals stirring each time until liquid.

OH-SO-EASY CARAMEL SAUCE

Steps:

• Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.

THE BEST CARAMEL...EVER

Steps:

• Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil. Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes. Immediately remove caramel from heat, and stir in salt and vanilla. Pour caramel onto baking sheet, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day. Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.