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Homemade Caramel Sauce

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I was inspired to make Homemade Caramel Sauce when I seen Simply Ming a Chef on PBS and the Create channel, one Saturday morning. He had a guest on and they each cooked a meal. Ming cooked some fish and his guest cooked top sirloin steaks. Dessert was included, Chef Ming made some caramel sauce and topped it over real vanilla ice cream. He also toasted some sesame seeds and topped that over the ice cream as well.

Caramel is made by heating sugar until it melts into a thick, sticky liquid. Adding cream or butter (or both) to the sugar after it liquefies results in caramel sauce. Caramel syrup is simply pure caramel thinned with water. Caramel candies are made by reducing a mixture of sugar, cream, and butter.

The advantages of making your own homemade caramel sauce is store bought caramel sauce will always have added hydrogenated and partially hydrogenated oils and stabilizers. More than likely the sugar used is HFC or high fructose corn syrup.

The health benefits? I was thinking myself about this one. What benefits could caramel sauce have when it is almost 100% sugar. Will it does have a small benefit. By adding the cream, it has 6% of your daily need of Vitamin A. This vitamin plays a major role as an antioxidant against premature aging. Not much, but it is something. It also has 120 calories for every two tablespoons.
 
 
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Step 1:

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So what we need to start, is 1/2 cup of water and pour that into a large sauce pan. Using a large sauce pan is important. We will explain later on why. Put the pot over medium heat and fill a measuring cup with 1/2 cup of water and pour into the pan. The pan should be somewhat warm by the time you pour the water into the pan. Then add 1 cup of white sugar and stir with a whisk until the sugar has dissolved.
Bosun Rick9 months ago
Where did the video go?
matutinalwoman10 months ago
yum! Great on doughnuts too!
DawwwidW10 months ago
Very nice, tastes great :) But there's a problem: when I pour it on icecream, the sauce gets really hard. Should I use more cream to make it stay liquid (or at least softer) when cooled?
rockabillygirl11 months ago
That's a lot of sugar!
It's DESSERT!... Sounds great! :)
savorthefood (author)  rockabillygirl11 months ago
Yes it seems like it is. Only though if you eat all the sauce by yourself in one setting. The one cup of sugar is = to 16 tbsp. . During the boiling if you have to remember some of the sugar does boil away, but not much. Store bought caramel sauce has HFC as its sweetener. It is not healthy for you at all, as is not refined sugar. But it is better than HFC. There are 2 tbsp. of caramel sauce on the ice cream equal to about 4 teaspoons including the cream. We do have a lot of raw, clean organic recipes at Fun with Food. You're invited to view and we would appreciate your readership.

Thanks for your comment Rockabilly Girl as well as viewing my instructable.

I'll go and check your's out as well. :)

Regards,
Randall
www.savorthefood.com
jansown10 months ago
I'm lactose intolerant so I've used Breyers Lactose Free Vanilla icecream in place of heavy cream for recipes...works great...just let it melt at room temp before using. I will be trying it with this recipe too. Thanks.
Wheatridge10 months ago
Thanks for this technique. The toasted sesame seeds is a nice touch.
savorthefood (author)  Wheatridge10 months ago
Thanks!! Toasted sesame seeds are great. I would like to invite you to Fun with Food. We have more recipes and tip in the kitchen as well as food videos and instructional how to's with photos. We also have a Master list of recipes at our website Savor the Food. Sign up to follow our blog and receive a Free Breakfast Cookbook. Regards, Randall www.savorthefood.com
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