Categorized | Desserts

Tags | Caramel, Homemade Caramel Sauce, Quick Dessert Sauces

Homemade Caramel Sauce

Posted on 30 March 2013 by noelskitchen



Homemade Caramel Sauce

We are a house divided when it comes to chocolate. Our younger son and I are very picky about the chocolate that we like. Everyone else loves any type of chocolate. Funny as that may sound, sometimes it’s difficult when I make up things like a Valentine’s or Easter basket up for the kids. It’s kind of like those who like ketchup but not tomatoes. I’m always looking for and testing recipes our son will like so that he’s not excluded. Having said that, this recipe was tested and approved by him. It’s really simple to make, inexpensive and I can tell you that you won’t want to stop after just one bite…it’s sinful and has an unbelievable taste. Creamy, caramel flavor, not too heavy or sugary tasting from the sugar like the ones we’ve often purchased at the grocery store.

I make this recipe similar to the way I make my caramel for my caramel popcorn recipe. There’s no need to slave over the stove and caramelize your sugar, you just have to keep a watchful eye once you start cooking it. I hope you enjoy the recipe as much as we do. We’ve added it to our Friday Family Favorites. I served it over our dessert nachos we had for Friday Family Night. Wouldn’t it look good drizzled on an ice cream sundae in these cute ice cream sundae cups I got from the thrift store? There are many ways you could serve this caramel sauce, it’s not just for ice cream. Next week, I’m posting a yummy dessert Caramel Cheesecake Shooters…heavenly and delicious!

Homemade Caramel Sauce

Ingredients:

  • 3/4 cup butter
  • 1 1/2 cups firmly packed light brown sugar
  • 2 Tablespoons water
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda (this allows the caramel sauce to be a little softer when it sets)
  • 1 cup evaporated milk
  • 1 Tablespoon vanilla extract

Directions:

  1. Combine butter, brown sugar, water, and salt in a medium sauce pan, over medium heat, stirring constantly.  Bring to boil for 3 to 5 minutes depending upon thickness desired.  Add baking soda. (It will start to foam up but that’s alright.) Remove from heat and stir in evaporated milk and vanilla.

**Adjust the salt to your liking. Some people prefer a more salted caramel sauce.

recipe source: adapted from Food.com

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