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Caramel Topping

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


recipe is ready in under 30 minutes time: 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.


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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shared by: tonkcats



ratings & 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



recipe rating
Super easy to make and turned out great!



Guest at CDKitchen.com



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



Guest at CDKitchen.com
Dec 13, 2008

Guest Foodie
question or 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



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



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.




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