I made this easy caramel sauce … Caramel can be tricky, even though it seems so simple.When you added the butter, how long did you whisk the mixture? thanks a lot!Hi Sheena, sadly, you’ll need to start over with a new batch. https://sallysbakingaddiction.com/homemade-salted-caramel-recipe Turned out great actually.! I tried adding the butter and cream and put it back to heat. My sugar crystallized while cooking and never got brown. Using in peanut butter pie.Ok this is my experience exactly!!! In this case you can either lower the heat and cook the sugar more slowly, or you can start over and add some water to the sugar in the beginning.If you are having problems with sugar burning before it is all melted, you might try adding a half cup of water to the sugar in the beginning of the process. Takes only 10 minutes, and all you need is sugar, butter, and cream. This method, with no water, worked first time. These salted caramel sauce is perfect for topping ice cream, pound cake, bread pudding, and more. Then removed from heat and added cream and whisked again it did start to blend but there are lots of sugar lumps that won’t melt or break up. I was just curious bc his is the only recipe that says to melt the sugar and butter together. It takes a bit longer this way, but the end result is more or less guaranteed.We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. Serve warm or refrigerate until cold. You can swirl the pan a bit if you want.Note that when you add the butter and the cream, the mixture will foam up considerably. You may be able to find more information about this and similar content on their web site.Mix all ingredients in a medium saucepan over medium-low to medium heat. Hope you can help…. It also never caramelized, which is why your sauce was yellow, not brown.This was my 3rd try to between last night & this morning to make caramel sauce. And is there any saving it?? I followed your recipe and it turned out perfect. This is a must-have for just about every dessert.This might be the best thing I ever cooked (and I cook a lot). I wonder if it can still be saved to become real caramel sauce? MyRecipes may receive compensation for some links to products and services on this website. So grateful to have found it!Did your sauce get hard once you added the cream, or did it get hard after cooking and cooling to room temperature?Absolute perfection!!! These salted caramel sauce is perfect for topping ice cream, pound cake, bread pudding, and more. What the heck did I do wrong? It takes practically no time at all.I learned how to make caramel sauce this way years ago from my friend Suzanne and now make it any time a recipe calls for caramel sauce. Salt turns caramel sauce into salted caramel, which is amazing. (I used heavy cream in this recipe because I was out of half-and-half. Perfect on ice cream, apple pie...or eaten by the spoonful!This ingredient shopping module is created and maintained by a third party, and imported onto this page. Making your own caramel sauce from scratch is a lot easier than you might think! Homemade caramel sauce makes for a fabulous gift and makes everything better from cakes to brownies, to ice cream to popcorn - and everything in between! Turn off heat. There’s really no reason to buy it when you can so easily make it with just three simple ingredients —.To make caramel sauce, first you start by heating white granulated sugar. Offers may be subject to change without notice. And you can serve it hot, warm, or cold…it’s great no matter what.Here’s the link to the handy dandy printable!Luscious, flavorful, and so darn easy. Was thinking 1/2&1/2 cream instead of heavy whipping. Make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water.As the sugar starts to melt, lower the heat a bit to keep the sugar from burning.Keep whisking until all of the sugar has melted. No need to buy store bought caramel sauce!Made it today. Elise is a graduate of Stanford University, and lives in Sacramento, California.Your comment may need to be approved before it will appear on the site. The first time I made it it was burnt a bit and only got better when I cooked it less and added salt. Sugar, butter, and cream are the essence of making caramel, but I also add water, vanilla, and salt, which play important roles. Had a bit of clump at first, but returned to lowest heat setting with continuous/almost continuous stir and melted away. It’s in a few upcoming recipes, so why not just have it ready. I recommend going ahead and making it just to have on hand. I guess I can ask him. and never got brown. This easy Caramel Sauce recipe is FOOL PROOF, ready in 5 MINUTES and lick-the-spoon delicious! Please try again later.Read more about our affiliate linking policy. This will allow the mixture to be loose enough to be used as a sauce.Making caramel requires that you cook the sugar evenly, which is much easier to do with a thick-bottomed, sturdy pan that can distribute the heat.If you find that your sugar is burning and not melting, the culprit is most likely the pan heating unevenly. The first two times I used the “added water” method and the sugar was taking forever to caramelize. Now, we have forgotten about the ice cream and we eat the caramel straight out of the jar.
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