Caramel Sauce Recipe….YUM!



Caramel….it’s delicious!  I love it on cinnamon rolls, in my coffee, on ice cream, or just on a SPOON!

Like many of my most favorite homemade creations, this one came about when I had a hankerin’ for some caramel and hubs was not around.  When faced with the choice of loading five kids in the car to go to the store, or make it myself…… can guess which one won!

After spending some time with my good friend Mr. Google, all the recipes I came across had heavy cream.  I DIDN’T HAVE ANY!  So I modified my search to find one that called for milk rather than cream.  VICTORY!  Bright-eyed baker had a fantastic recipe!



Here is what you need:  (Just three SIMPLE ingredients!)

1 cup Sugar

1 1/4 cup milk

1/2 tsp Salt

photo(70) photo(71)

Sprinkle the sugar in the bottom of a deep pot.  This is important because later it will bubble up and a shallow pot will overflow.  Plus, you want your sugar in a THIN layer so it doesn’t burn.

Set the timer for ten minutes.  Turn the heat on medium low.  DO NOT try to speed up the process by using a hotter stove.  Then, sit and watch the sugar. Really.  It will take about another 5 minutes or so but the sugar WILL start to melt.


While keeping an eye on the sugar, warm the milk in the microwave for 1 minute.

photo(74)Ok.  So this picture is a little disappointing.  Here is what the picture did not capture.  You will start to SMELL the sugar and then you will begin to see little spots in the sugar.  They are a little brown and a little translucent.  When you see this……GET READY!

photo(75)Start folding the melted sugar on top of the unmelted with a rubber spatula.  Don’t stir it, just fold it on top.

photo(76)When it looks like this.  Take it off the heat!

photo(77)Whip in half of the milk.  QUICK!!!  Then add the remainder of the milk.  If you are a pro, which I am not, you can just keep stirring until it is well blended.  If you end up with rock hard chunks of hardened caramel…….


Put it back on the heat (still Medium-low).  Stir constantly until the clumps melt.  It is not hopeless!  Just keep stirring.

This caramel is a little thin if you stop here.  If you want it thicker, keep it over the heat for 5-10 minutes stirring constantly.  It will still look thin, but as it cools it will thicken up.


Add the salt and stir well.  Let cool in the refrigerator.

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