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Basic Caramel Sauce Recipe and Variations
Below is a basic caramel sauce recipe and a few variations to tempt your tastebuds. Tip: Caramel dessert sauces and ice cream sundae toppings should be incredibly rich and silky smooth. You need to cook the sauce just long enough to bring it to a boil, but not too long or otherwise it will harden upon cooling. Using a candy thermometer, bring it to a soft ball stage, which is between 235° F–240° F. At this stage, if you took some of the syrup and dropped it into cold water, it would begin hardening and form a soft ball, thus the terminology.
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Basic Caramel Sauce
½ c. white sugar
½ c. brown sugar
½ c. heavy cream
¼ c. butter
In a smaller saucepan, combine all four ingredients and bring to a boil. Do not overcook. See tip above. Cook only to a softball stage and use a candy thermometer for best results. Remove from heat and add 1 teaspoon of vanilla. Cool and serve with whipped cream on your favorite dessert or ice cream sundae.
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Variations to basic Caramel Sauce Recipe
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Cinnamon Caramel Sauce
Add 1/2 teaspoon of ground cinnamon to the basic recipe above. This makes for a very flavorful sauce.
Coffee Caramel Sauce
Add 1 Tablespoon of freshly brewed coffee to the basic recipe above and cook as directed.
Brandy Caramel Sauce
Add 1 Tablespoon brandy or bourbon to the basic recipe above and cook as directed.
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