Homemade Caramel Syrup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 120
Ingredients
1 1/2 cups sugar 2/3 cup water 1 1/4 cups (or 1-14 oz can)fat free sweetened condensed milk1/2 teaspoon pure vanilla extract
THIS IS BASIC SOFT STAGE CANDY MAKING
PLEASE PLEASE PLEASE BE CAREFUL!!
Mix boiling hot water and sugar in a medium heavy-bottomed saucepan over low heat for 5 to 10 minutes, until the sugar dissolves, stirring constantly.
It should look like water when completely dissolved.
Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture.
Be careful – the mixture is extremely hot!
Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly.
Turn off the heat. Stand back to avoid splattering (or use splatter screen) and slowly add the cream and vanilla. Don't worry - the cream will bubble violently and the caramel will solidify.
Simmer over low heat, whisking constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes.
Allow to cool to room temperature in a lubricated glass bowl, at least 4 hours. It will thicken as it sits.
This makes A LOT! Pour into a bottle and refrigerate. To warm up, put in bottle in warm water or heat in microwave if bottle ( if microwave safe) for 10-30 seconds.
Number of Servings: 120
Recipe submitted by SparkPeople user DDT1970.
PLEASE PLEASE PLEASE BE CAREFUL!!
Mix boiling hot water and sugar in a medium heavy-bottomed saucepan over low heat for 5 to 10 minutes, until the sugar dissolves, stirring constantly.
It should look like water when completely dissolved.
Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture.
Be careful – the mixture is extremely hot!
Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly.
Turn off the heat. Stand back to avoid splattering (or use splatter screen) and slowly add the cream and vanilla. Don't worry - the cream will bubble violently and the caramel will solidify.
Simmer over low heat, whisking constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes.
Allow to cool to room temperature in a lubricated glass bowl, at least 4 hours. It will thicken as it sits.
This makes A LOT! Pour into a bottle and refrigerate. To warm up, put in bottle in warm water or heat in microwave if bottle ( if microwave safe) for 10-30 seconds.
Number of Servings: 120
Recipe submitted by SparkPeople user DDT1970.
Nutritional Info Amount Per Serving
- Calories: 10.7
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.3 mg
- Total Carbs: 2.7 g
- Dietary Fiber: 0.0 g
- Protein: 0.0 g
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