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I did start the sugar with 2 tbsp of water. You have to be patient the sugar does take time to melt. I used organic sugar with has a slightly bigger grain. As it started to brown I could see the crystals were melting beautifully. All went as planned and it made a beautiful sauce. No need to buy store bought caramel sauce!
Made it today. Turned out great actually.! I wasn’t sure about the melting sugar, thought I would have to add water.
I did not find it easy or good. I wish I could post a pic. Seemed to be going good waiting for the sugar to melt but then it was like the sugar seized into super hard clumps. Kept working it and it eventually melted. As soon as the last clump was dissolved I got the butter, which was right next to me unwrapped and ready, but it burnt before I could get it in. Now off to the store to buy store bought caramel.
Sounds like you had the heat to high. Butter burns very fast and turns dark brown and will also change the taste. You may have forgotten to turn the heat down right when the sugar started to break down. I would try it again and watch the temp.
It was very good caramel and it goes great with brownies. It is easy to burn it though. The first time I made it it was burnt a bit and only got better when I cooked it less and added salt. I have noticed a lot of reviews say they liked it but they changed it so this review reflects on the problems of the actual recipe.
I make this once a month and as it cools in its jar I add 1/2 tsp of seasalt.
Who knew making caramel could be so easy! Thank you!
Best caramel sauce I have ever had!
Uhhmmm… YES!!! This is a must-have for just about every dessert.
This might be the best thing I ever cooked (and I cook a lot). I initially made it to go on ice cream. Now, we have forgotten about the ice cream and we eat the caramel straight out of the jar. I am now planning to use this to make caramel apples this week. Thanks for sharing therecipe!
Thank youMy family love this recipeIt is very easy to make
This is a good recipe.in order to avoid burning the sugar, I start with the burner on low. I watch for several minutes. If the sugar is not melting, I raise the flame slightly. I continue the process until the sugar is slowly melting. It takes a bit longer this way, but the end result is more or less guaranteed.
Followed this recipe to a “T” and it turned out PERFECT! Tastes like heaven!
Great recipe! I gave it a go and got it done in very short time. The only drawback is that the sugar tends to burn on the inside of the pot, making for a time-consuming cleanup. (And small flakes of burned sugar can make their way into your caramel) The way around that is to keep a brush with a small bowl of water handy. Use it to occasionally “baste” the inside of the pot, washing the sugar back into the mix as it approaches boiling temperature.
This was so easy and so good! I tried to make a different recipe that called for water in the beginning, which was a bust. I found this and after reading the science behind it I tried it. So glad I did! My first time making carmel sauce. I used a heavy sauce pan with a heavy copper bottom to regulate my electric burners for even temperature. For anyone else trying this….do not blink and you will see that perfect color…take it off the heat and keep whisking. If you blink it will burn. It smells like heaven!
After several other caramel recipes that just wouldn’t turn out I tried this one. I thought it was a bust when my sugar started balling up and turning hard but I stuck with vigorously whisking and am so glad I did. By time the sugar had all dissolved and it was a dark amber color the sugar clumps had all melted. DO NOT WAIT TO BOIL! It will not boil and you will burn it. As soon as it gets to that amber color add your butter and proceed as directed. Turned out great!! I added some salt -Yum! This will be my go to recipe.
Can I keep it in the fridge? How long?
Hi, Domenico! Yes, this will keep in the fridge for at least a week or longer. It will stiffen up once cool — you might need to warm it up a little before using.
ok thank you so much
Hi in the UK the easiest Caramel that I have ever made is to put a can of Condensed Milk in a pan of water and simmer for about 4-5 hours (don’t let the pan boil dry or it will explode) , when opened hey presto caramel in the tin. I usually do 6 cans at a time as they keep in the store for months, just don’t forget to label the tins as the paper label comes off when cooking
Hi Janet, I think that’s how we make “dulce de leche”.
Just to be precise for the US cooks–the can of milk must be Sweetened Condensed Milk. And yes it is delicious–is Dulce de Leche as Elise says. Keep the boiling water up high on the cans, covering them is best. Mine takes just 3 hours. YUM!
so the condensed milk can should be opened or closed during the water boiling in the pan?
Condensed milk is the only ingredient
Hi, yes, your yummy version of boiling a can of sweetened milk is super duper common in South and Central Americas (Latin America) and it is not a proper “caramel” since that specific name has to do with melting sugar first then adding stuff like the fats & spices. But, Dulce de Leche, Cajeta, Manjar, as it is called in different areas of the Americas, is super delicioso and used in Three Milks Cake, aka Tres Leches Cake that you may want to make sometime! Buen provecho y bendiciones – rachel rivero posey
I always make caramel sauce successfully,but there is a big problem. When I use it as coating on the cake or ice cream or other materials,it gets hard and destroy whatever i have cooked please tell me what should I do?
I would make caramel icing instead.
• 1 cup brown sugar
• 1⁄2 cup butter
• 1⁄4 cup milk
• confectioners’ sugar, as needed
1. Cook brown sugar and butter for two minutes.
2. Stir in 1/4 cup milk.
3. Bring to a boil; cool.
4. Stir in 10x (confectioner’s) sugar, until thick enough to spread.
5. Makes enough for 2 large cake layers.
My mom always uses white granulated sugar, then it has a really good caramel taste. We feel the brown sugar is a tad too almost burned or strong tasting.
dilute it slightly with water or cream or half and half.
Hi Parisa, this might be due to too long of a cooking time. Maybe try to make a few batches and try decreasing the time in each boil, simmer segment. Hope that helps.
Frustrating but all recipes require some amount of playing and sometimes a lighter hand in the following of the directions. Even approx times can vary because of type of heat (natural gas or propane flame, electric), or your elevation. Keep trying. It is a solid recipe. Been using it for a long time now! Rachel Rivero
What is the temperature with a candy thermometer that you add the butter? I don’t trust myself to be an accurate judge of color.
Hi Dufty, I don’t think there is enough to get an accurate read with a candy thermometer, and it so quickly changes you would barely have enough time to read it. That and I don’t know the temp.
I made this with brown sugar and it worked well. This would be a great dark sauce for a sticky date or sticky toffee pudding.
Hi, I read recently somewhere that using brown sugar makes butterscotch sauce…but delicious nonetheless.
I’ve tried once w brown sugar but i don’t remember now why it didn’t work. I might remember it was on an electric stove and I’m not used to them so it was a different melting experience. Or maybe the brown sugar melted differently and burned… haha. Fun! Rachel Rivero