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Caramel Topping

recipe at a glance
Rating: 5/5 5 stars
4 reviews
1 comment

ready in: under 30 minutes
serves/makes:   3 cups
  

recipe id: 15961
cook method: stovetop

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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 sugar and syrup. Cook until soft ball stage. Remove from heat. Add remaining ingredients. Bring to a boil and remove from heat. Put over your ice cream, popcorn, apples or use as a fondue.

added by

tonkcats

nutrition

82 calories, 3 grams fat, 15 grams carbohydrates, 1 grams protein per tablespoon. This recipe is low in sodium.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



number of 5 star votes on this recipe
375%
number of 4 star votes on this recipe
125%
number of 3 star votes on this recipe
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number of 2 star votes on this recipe
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number of 1 star votes on this recipe
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number of unrated comments on this recipe1



Guest at CDKitchen.com




REVIEW: recipe rating
Super easy to make and turned out great!


Guest at CDKitchen.com




REVIEW: recipe rating
So yummy and SO easy! Definitely one to keep on hand!


Guest at CDKitchen.com

Guest Foodie

COMMENT:
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.


Guest at CDKitchen.com




REVIEW: recipe rating
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!


Guest at CDKitchen.com




REVIEW: recipe rating
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.