Can i make caramel sauce with half and half

The final result was flavorful, smooth, rich, and so much better than store bought. I followed the instructions and made no changes.

Thank you for sharing this wonderful recipe! Made this sauce to use for a layer cake. Super easy! My butter did separate a bit when it cooled. How do I avoid this next time? Perfect recipe! Professional chef for the last 40 years Serving it today for my bbq with roasted halved peaches with honey and thyme, vanilla ice cream and topped with toasted Pecans.

Thank you! Patience required! I used a candy thermometer which helped with timing. I was on medium heat and went almost 12 min. Had some chunky stuff at the end but not really a problem. Now waiting for it to cool so I can dip my apples in it!

Mixed resuts here. I clearly had the heat too high so I tried again, keeping the heat very low. It bubbled along very nicely, but it still never turned a caramel color even after 20 minutes of bubbling. Just as it was about to go dry again, I went ahead and added the butter and the cream, vanilla and a dash of salt. It was smooth enough and very, very delicious, but a pale buttery color. I sure would like to do this again correctly. Any suggestions?

Perfect results. My girls were thrilled. Family of 6 here…we polished off the entire batch. This was quick, easy and is going to taste wonderful over my fresh apple cake in just a few moments!

Thanks for the recipe. I love the Carmel sauce truly delicious and oh so easy! Thank you for posting the recipe! I am a Pastry Arts instructor and every Wednesday we deliver ingredients to our students and conduct classes virtually. This recipe worked out great, being simple enough for the students without a candy thermometer and easy to videotape the process.

And it was delicious!! Thank You! So easy to make and delicious! Best homemade caramel sauce EVER! I got a little impatient, but so glad I waited.

Mine took 11 minutes and I did use a candy thermometer. Hang in there everyone, it does finally turn that beautiful amber. The color and taste was amazing. Great recipe, thank you! I crystallized the sugar five times before I thought to take a temperature of the sauce and it was degrees too cool. My go to recipe. Always turns out so yummy!! Came out perfectly! I added a touch more salt than called for. So good!! Most excellent recipe! We used half of it for ice cream and the other half as a layer in a cake I made for Easter.

I have never made anything candy like before and i only had half and half but its still perfect. Easy if you pay attention. No candy thermometer either. Easiest and most delicious thing ever. And the end result was amazing. I would give this 10 stars if I could! Do you have any idea what the effect of taking the sugar temp much higher before mixing in almond meal would be? Any thoughts? Hi Sean! I do know that caramel can be finicky. I have a recipe for homemade caramels and even though the ingredients are very similar to this caramel sauce, the process is different.

It literally is a science. Nope, not a typo. I was wondering if there is a way to preserve this like maybe a water bath? I would like to make some and ship it but am concerned about the temperature during transit. I like this recipe a lot. I finally had whipping cream so I decided to find a caramel recipe.

I made it for my husband and he could smell the caramel in the air. I made it into candies so he can take them with him to work and put the rest in a jar. It made a lot. This came out so good! Great instructions! Question: I want to make this recipe and package with apples for a party favor.

Can this recipe be doubled or tripled safely or do I have to make 25 batches? This caramel sauce is amazing! Thank you so much for posting and for all the useful tips! It also included vanilla and salt, so it sounded like it had lots of flavor! It is very flavorful and rich tasting. When adding butter and cream I stirred with a spoon instead of whisking and I dumped the cream all in one sitting.

I ended up putting the pot over the heat again just a little bit, slowly heating until the tiny lunps dissolved. Thank you so much! I just made this too. That helped with the clumping. I also only had raw cane sugar so it was a little hard to get the science down of color since it already starts a little amber color..

The first time using this recipe I accidentally burned it lol. Overall amazing! My daughter loves it in her coffee! So Thanks!

I will try this recipe again. Once I cracked top layer of clumps I could smell the cooked sugar and underneath was amber so it hardened and I had to chuck it out. I watched the video and think maybe heat was too low???

Will give it a go another time but was disappointed as wanted to use it for Halloween popcorn. My daughter wanted caramel waffles. We ran out of the Eggo ones. I found this recipe. Let me tell you how foolproof it is. Salted butter instead of unsalted.

Half n half instead of heavy cream. This post may contain affiliate links. Read our disclosure policy. Ingredients for this Caramel Sauce Recipe Sugar , butter , and cream are the essence of making caramel, but I also add water, vanilla, and salt, which play important roles.

Advertisement - Continue Reading Below. Yields: 8 servings. Prep Time: 0 hours 2 mins. Cook Time: 0 hours 8 mins. Total Time: 0 hours 10 mins. Brown Sugar.

Pinch Of Salt. This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me , or you can find me on Facebook , I n stagram , and Pinterest! Did you like this recipe? Sign up to get new recipes weekly! So good, I could eat it straight from the jar! Ohh this would be so perfect with apples! I can't wait to make this! Thanks for sharing! It's amazing how easy it is to make caramel sauce!

This is so perfect! Love it! Your email address will not be published.