A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Caramel Topping
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- #15961
Give your sweet treats a luxurious upgrade with this homemade caramel sauce. In just a few easy steps, you'll have a golden, buttery sauce. Drizzle it on and take your sweet treats to the next level.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
4 reviews
1 comment
ingredients
2 cups brown sugar
1 cup dark corn syrup
1 can sweetened condensed milk
1/2 cup butter
1 teaspoon vanilla extract
directions
Combine the brown sugar and corn syrup in a heavy saucepan over medium heat. Cook, stirring frequently, until the mixture reaches 235 degrees F on a candy thermometer (soft ball stage).
Remove the pan from the heat. Stir in the sweetened condensed milk, butter, and vanilla.
Replace the pan on the stove and cook over medium heat, stirring frequently, until it comes to a boil. Remove from the heat and let cool slightly. Use warm as a sauce on ice cream, drizzle over popcorn, or use as a dip for fruit.
Store unused caramel sauce in a jar in the refrigerator. Heat gently before reusing.
recipe tips
Use a heavy-bottomed saucepan for even heat distribution and to prevent the sugar from burning.
Stir constantly while the mixture is heating to prevent it from sticking and burning at the bottom.
If your caramel crystallizes during cooking, you can add a bit of water and gently stir to bring it back to a smooth consistency.
For a salted caramel version, add a pinch of sea salt at the end of cooking for a sweet and savory contrast.
Test the consistency of the sauce while it's still warm, as it will thicken as it cools.
Add a splash of bourbon or rum for a flavor twist in your caramel sauce.
If the sauce separates after cooling, simply stir it back together or briefly reheat it to recombine the ingredients.
Always allow the caramel sauce to cool slightly before using it as a topping to avoid burns from hot liquid.
Try adding spices like cinnamon or nutmeg for a seasonal flavor twist.
common recipe questions
Do I use unsalted or salted butter?
Unless a recipe (on our site anyway) specifies unsalted it is safe to assume you use salted butter. If you wish to use unsalted butter in this recipe you'll need to add about 1/8 teaspoon of salt to the recipe.
Can I substitute light corn syrup for dark corn syrup?
You can use light corn syrup, but the flavor will be milder, lighter, and less robust compared to dark corn syrup. You can add a tablespoon of molasses to the recipe to boost the flavor and color.
What happens if I don't use a candy thermometer?
If you don't have a candy thermometer, you can use the cold water test by dropping a bit of the mixture into cold water; if it forms a soft ball, it has reached the correct temperature.
How can I thicken my caramel sauce?
To thicken the sauce, continue cooking it over medium heat until it reduces to your desired consistency, but be careful not to overcook it.
How should I store the caramel sauce?
Store the sauce in an airtight jar or container in the refrigerator for up to two weeks.
Can I freeze caramel sauce?
Yes, caramel sauce can be frozen. Let it cool completely, then pour it into a freezer-safe container. It can be frozen for up to three months.
How do I reheat the sauce?
Reheat caramel sauce gently on the stove over low heat or in the microwave in short intervals, stirring in between to make sure it heats evenly. Watch it carefully so it doesn't burn.
Can I make caramel sauce with different types of sugar?
You can experiment with different sugars like coconut sugar or maple sugar, but the flavor and texture will vary.
Can I use different extracts other than vanilla?
You can use any variety of extracts to get different flavors. Try rum, coconut, chocolate, anise, or orange. I saw the other day they have a pumpkin spice extract now that could be good in this recipe.
nutrition data
82 calories, 3 grams fat, 15 grams carbohydrates, 1 grams protein per tablespoon. This recipe is low in sodium.
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reviews & comments
May 11, 2012
Super easy to make and turned out great!
October 17, 2010
So yummy and SO easy! Definitely one to keep on hand!
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.
September 14, 2008
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!
December 17, 2007
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.