• Home
  • Recipe Index
    • Cakes
    • Candy
    • Cheesecake
    • Chocolate
    • Cookies
    • Cupcakes
    • Dairy-Free
    • Egg-Free
    • Fillings and Toppings
    • Frosting and Fondant
    • Fruit Desserts
    • Gluten-Free
    • Muffins and Scones
    • Pastry
    • Pies and Tarts
    • Puddings and Custards
    • Quick Breads
    • Yeast Breads
  • Holiday Recipes
    • Christmas
    • Easter
    • 4th of July
    • Halloween
    • Tea’s and Mother’s Day
    • Thanksgiving
    • Valentine’s Day
  • Fruit Recipes
    • Apple
    • Banana
    • Blueberry
    • Candied Fruit
    • Cherry
    • Coconut
    • Cranberry
    • Date
    • Lemon and Lime
    • Orange
    • Pear
    • Pineapple
    • Pumpkin
    • Raisin and Currant
    • Raspberry
    • Rhubarb
    • Strawberry
  • Vegan Recipes
    • Vegan-Sweet
    • Vegan-Savory
  • Baking Tips
  • Baking Glossary
  • About
    • About Carol
    • About Recipes
    • About Photos
    • About Glossary and Tips
    • Disclosure Statement
    • Privacy Policy
    • New Features
    • Links
  • Extras
    • Food Days
    • Sweet Celebrations
    • Tieks Review
    • Quilts
  • Facebook
  • Pinterest

Rich Caramel Sauce

November 24, 2015 by Carol Arroyo

Save Print
Rich Caramel Sauce
This is a rich Caramel Sauce with a deep caramel taste and color achieved by taking the caramel to a higher temperature. I cook the sugar mixture to about 340 degrees, but if you prefer an even darker caramel then cook the sugar mixture up to 350 degrees, but watch it carefully at the higher temperature so it doesn’t burn.

Caramel sauce can be used as either a hot or cold sauce. When refrigerated this caramel sauce has the consistency of peanut butter; warm at room temperature or heat in the microwave when ready to use such as a caramel topping over ice cream or baked fruits. I also use this caramel sauce when making Caramel Apple Hand Pies.
Recipe type: Dessert Sauce
Serves: 1¼ cups
Prep time:  30 mins
Cook time:  15 mins
Total time:  45 mins
Recipe Notes
Equipment: Medium Heavy-Bottomed Pan, Candy Thermometer Method: Stove-top Yield: 1¼ Cups Storage: Refrigerate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Caramel Sauce:
  • 1 cup granulated sugar
  • ¼ cup water
  • 2 tablespoons light corn syrup
  • ½ cups whipping (heavy) cream, room temperature
  • ¼ cup (1/2 stick) unsalted butter, room temperature
  • 1 teaspoon freshly squeezed lemon juice
Instructions
Caramel Sauce :
  1. In a medium size heavy saucepan; combine sugar, water, and corn syrup. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. Use a pastry brush to wash down the sides of the pan to remove any stray granules of sugar. Increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 340 degrees F, an amber caramel stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup. Immediately remove pan from the heat. Let stand about 1 minute to let the bubbling subside. Be careful, the caramel is extremely hot and will cause serious burns if you touch it. Tip: if you prefer a darker caramel sauce cook up to 350 degrees F, a dark caramel stage, but watch carefully so the mixture doesn’t burn.
  2. Add the whipping cream and stir until combined. Be careful as the mixture will bubble up vigorously. Add the butter and lemon juice and stir until thoroughly combined. Tip: if any caramel mixture is stuck to the bottom of the pan, place the pan on low heat and stir until the caramel liquefies and blends with the butter and cream. Remove from the heat.
  3. Let cool completely. Store tightly covered in the refrigerator until ready to use.
3.5.3251

 

Filed Under: Fillings and Toppings Tagged With: caramel sauce

Rich-Caramel-Sauce

November 24, 2015 by Carol Arroyo

Rich-Caramel-Sauce

Rich-Caramel-Sauce

Search TheBakingPan

Recent Recipes

  • Memories of My Mom’s Apple Pie
    Memories of My Mom’s Apple Pie
  • Easter Coconut Cake
    Easter Coconut Cake
  • Vanilla Macarons – Italian Meringue
    Vanilla Macarons – Italian Meringue
  • Lemony Carrot Cake
    Lemony Carrot Cake
  • Brioche Coffee Cake
    Brioche Coffee Cake

Cakes

Easter Coconut Cake

April 16, 2019 By Carol Arroyo

Save Print Easter Coconut Cake A coconut custard cake all dressed for Easter. I purchased the cute Easter sprinkles at a local cake decorating shop. I made one mistake on this cake; when making the white chocolate drip I was rushed for time and simply melted the candy melts instead of making a ganache. This […]

Lemony Carrot Cake

April 5, 2019 By Carol Arroyo

Save Print Lemony Carrot Cake A simple carrot cake flavored with a touch of cinnamon and crushed pineapple, and wowed with a lemony cream cheese filling. I used American Buttercream for the frosting, but Swiss Meringue Buttercream or Flour Buttercream would also be delicious. Recipe type: Dessert | Oil Cake | Layer Cake Prep time:  45 […]

Recipes

  • Cakes
  • Candy
  • Cheesecake
  • Chocolate
  • Christmas
  • Cookies
  • Cupcakes
  • Dairy-Free
  • Easter
  • Egg-Free
  • 4th of July
  • Fillings and Toppings
  • Frosting and Fondant
  • Fruit Desserts
  • Gluten-Free
  • Halloween
  • Muffins and Scones
  • Pastry
  • Pies and Tarts
  • Puddings and Custards
  • Quick Breads
  • Tea’s and Mother’s Day
  • Thanksgiving
  • Valentine’s Day
  • Yeast Breads
TheBakingPan
  • Home
  • Recipe Index
    ▼
    • Cakes
    • Candy
    • Cheesecake
    • Chocolate
    • Cookies
    • Cupcakes
    • Dairy-Free
    • Egg-Free
    • Fillings and Toppings
    • Frosting and Fondant
    • Fruit Desserts
    • Gluten-Free
    • Muffins and Scones
    • Pastry
    • Pies and Tarts
    • Puddings and Custards
    • Quick Breads
    • Yeast Breads
  • Holiday Recipes
    ▼
    • Christmas
    • Easter
    • 4th of July
    • Halloween
    • Tea’s and Mother’s Day
    • Thanksgiving
    • Valentine’s Day
  • Fruit Recipes
    ▼
    • Apple
    • Banana
    • Blueberry
    • Candied Fruit
    • Cherry
    • Coconut
    • Cranberry
    • Pineapple
    • Date
    • Lemon and Lime
    • Orange
    • Pear
    • Pineapple
    • Pumpkin
    • Raisin and Currant
    • Raspberry
    • Rhubarb
    • Strawberry
  • Vegan Recipes
    ▼
    • Vegan-Sweet
    • Vegan-Savory
  • Baking Tips
  • Baking Glossary
  • About
    ▼
    • About Carol
    • About Recipes
    • About Photos
    • About Glossary and Tips
    • Disclosure Statement
    • Privacy Policy
    • New Features
    • Links
  • Extras
    ▼
    • Food Days
    • Quilts
    • Sweet Celebrations
    • Tieks Review