Divine Caramel Sauce

Sweet and slightly salty, buttery and deliciously caramel, this sauce is heavenly. Fabulous on ice cream, it would also be perfect drizzled over these bars or in any type of application you can dream up (brownies, cheesecakes, cookies – oh my!). Seriously, the options are endless and this caramel sauce is a main staple in my house now. It warms my heart to open my refrigerator and see the jar of caramel sauce cuddled right up to the jar of hot fudge sauce. Two little allies in my corner when I need a healthy dose of food therapy.

Divine Caramel Sauce

One Year Ago: Kitchen Tip: Menu Planning 101
Two Years Ago: Peanut Butter Crunch Snack Balls
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Divine Caramel Sauce

Yield: Makes about 1 1/2 cups sauce

Divine Caramel Sauce

Ingredients

  • 1/4 cup water
  • 1 cup sugar
  • 1/2 cup (1 stick) butter, cut into 8 pieces
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla
  • pinch of salt

Directions

  1. In a small, heavy saucepan, slowly combine the sugar and water, taking care not to let any of the mixture splash up onto the sides of the pan. Set the pan over low heat and stir the mixture gently until the sugar is dissolved, 6-10 minutes. Again, don’t stir vigorously or else the syrup will splash onto the sides of the pan which can cause crystallization issues later. To be sure the sugar is dissolved, I’ll dip a spoon in the sugar mixture and then gently slide my finger over the mixture on the spoon and take a taste. If the sugar is dissolved, the syrup will be smooth and not at all grainy. If you still feel grains of sugar, keep stirring over low heat until it is completely dissolved. Make sure the sugar is completely dissolved before letting the mixture come to a boil. If you notice any sugar particles on the sides of the pan, gently wash them down with a clean wet pastry brush. As the caramel boils, it can crystallize if those undissolved sugar particles get incorporated into the caramel.
  2. Once the sugar is completely dissolved, increase the heat to medium or medium-high and bring the syrup to a boil. Cover the saucepan and let the syrup boil for 2 minutes. Uncover, reduce the heat to medium, and continue to boil, without stirring, until the edges start to turn golden brown. It is critical not to stir the caramel during stage while it boils covered and then turns a light golden color because this is where it is most likely to crystallize if it is going to do so. Again, the crystallization happens due to undissolved sugar grains and other possible substances that fall into the syrup while it is boiling. By not stirring, the syrup doesn’t move around as much which reduces the chances of any undissolved sugar granules falling into the caramel.
  3. Once the syrup has turned a light golden brown, carefully and gently stir the syrup or swirl the pan until it turns a deep amber, caramel color. On my stove, this takes about 5-7 minutes. Do not stir vigorously or quickly and don’t scrape down the sides of the pan while stirring. Simply move the spoon or rubber spatula slowly over and around the bottom of the pan.
  4. Remove from the heat and add the butter. Gently stir until the butter is incorporated. Stir in the cream. If the sauce becomes lumpy and isn’t whisking together, set the pan over the still-warm burner and stir until smooth. Stir in the vanilla and salt.
  5. Serve the sauce warm or at room temperature. Store the sauce in a jar or airtight container, tightly sealed, in the refrigerator for up to 1 month. Reheat on low power in the microwave or in a saucepan, adding a tablespoon of two or water, if needed, if the sauce is too thick.
http://www.melskitchencafe.com/divine-caramel-sauce/

Recipe Source: from Joy of Cooking

*Click on the collage below to see a larger view. A new browser window will open with the step-by-step pictures. Click on the image again in the new browser (your mouse should be a magnifying glass) to make it even larger.

127 Responses to Divine Caramel Sauce

  1. Oh MY!! This looks soooo yummy!!! Makes my mouth water!!! :-))

  2. Jessica says:

    A healthy dose of food therapy, and your companions comforting you from the fridge. I can relate. Lately I’ve been collecting butter, way too much, because just knowing it’s there makes me feel like some cathartic baking is a thought away. I’m making those sauces!

  3. Melynda says:

    I have recently become friendly with Caramel, so this sauce fits right in! Thanks.

  4. Mel, that first picture is incredible! yum, I want to eat it straight off the spoon!

  5. Nicki says:

    Just wanted to let you know that I discovered your blog through Leigh Anne’s blog. You have so many recipes that appeal to me that I don’t know where to start!! Looking forward to making Chicken Dumpling Soup tonight!

  6. Kim in MD says:

    Mel- your photo makes me want to seriously lick my computer screen! I know…don’t judge, though! :-)

    I make caramel sauce all the time, but I have never added butter. This will be the recipe I try next! YUM!

  7. briarrose says:

    Nom! Delicious caramel.

  8. HollyL says:

    I am a caramel-a-holic! This looks and sounds great!

  9. Cammee says:

    So I’ve confessed to you my aversion for chocolate. Well, this is where I make up for that. I love, love, love anything caramel and will be stocking my fridge with this from now on.

    Seriously Mel, that first picture is stunning! It made my mouth water to look at it. You multi-talented woman, you!

  10. Melissa says:

    I am not going to lie…I have gained 10lbs since I have started eating all your goodies in the last year! I need a dose of Mel’s Kitchen Cafe Therapy!

  11. Lisa says:

    I cannot wait to try this and the hot fudge recipe. I have been looking for one for a while!! As always…thanks!!

  12. holly says:

    This sounds amazing!!!

  13. conniep says:

    Hey Mel, cool website. Would this sauce work on popcorn and/or in english trifle. (hopefully no english trifle makers are saying ‘what in the world is she talking about….). Thanks for your and your readers experience and suggestions.

  14. I am seriously thinking this looks just about as close to heaven as you can get! Just give me the spoon!

  15. Is it completely terrible that I feel like I could just go at this with a spoon?

    Of course, some ice cream wouldn’t be a terrible vehicle either. Great recipe!

  16. Mel says:

    conniep – I’m not sure I would use this on popcorn, it might soggy-up the popcorn a bit. But yes, in a trifle – perfect.

  17. I love caramel, and this does indeed look like a divine sauce. Yum! As Beauty and the Feast said, I could happily eat this with a spoon straight from the jar!

  18. Jenny says:

    That stuff looks wicked good and not that hard to make either. The sweet and” slightly salty” gets me every time.

  19. Miller family says:

    Hey there, just got this recipe referred to me. This looked good, so I tried to make it. Can you give me a temp for when you would see the carmel turn brown? Mine never did and it turned into hard sugar clumps. I’m used to making my own corn syrup, so I’m not sure what happened.

  20. wow. Now I’m craving an ice cream sundae!

  21. Becky says:

    Hi this is Ashlie Stroman’s mom and we wanted ot know if you have ever canned this for storage? If so how do we do it? You are Awesome! keep up the great cooking.

    Becky

  22. Mel says:

    Hi Becky – I’ve never canned caramel sauce or hot fudge sauce for food storage mostly because they keep for so long in the refrigerator…that and I don’t have a pressure canner which I’m pretty sure you would have to use for something like this. You might try googling the issue since I’m definitely not an expert in the matter!

  23. Mel says:

    Miller Family – I didn’t use a temperature to gauge the sugar – I went by the color of the sugar but I just looked at this article for reference and this is just a guess, based on that info, but I’m thinking the temperature would be around 345 to 350 when you take it off the heat and add the butter and cream. Sorry it didn’t work out for you – that’s odd that your sugar never turned color.

  24. elizabeth says:

    I had the same problem as the miller family. I tried it twice yesterday and the second time when it turned to sugar crystals, I added the butter anyway and dissolved it again on the stove and added all the rest of the ingredents too, but it turned out more like a butterscotch sauce. Which don’t get me wrong is yummy, but also is definately not caramel. I think I take for granted that all your recipes usually work out for me on the first time, because it totally ruined my day. :( Any idea what i can do better next time?

  25. Danielle says:

    Oh wow!

    Now I feel like making this and a dessert to go with it!

  26. Mel says:

    Elizabeth – never fear! I’m remaking this tomorrow to take step-by-step photos and analyze the recipe more. I’ve made it several times with no trouble but if two of you had issues, it’s worth a retest. I’ll let you know!

  27. grace says:

    i always sigh when a recipe lists a pinch of salt because i know that inevitably, that pinch is gonna become a heap. some days, it even turns into a mound. i like me some salt (and i love me some caramel).
    say…cara-mel. mel’s caramel. ha. :)

  28. Anne says:

    so the last picture that is labeled “beauty” I hear that word in my head via Rick Moranes (sp?) from “Strange Brew.” Tell me you’ve seen that show. And I love the term food therapy. You’re onto something big there.

    PS- I am a fairly infrequent/lame commenter, however I wanted to let you know #1 your creamy chicken and vegetable with cream cheese soup has graced our table MANY times this winter, delish! and #2- glad to see you on FB. I was out of chocolate chips the other day and as I was going to the store to buy more, I thought at least this isn’t a blizzard like Mel had to face when she was out of chocolate chips. ;)

  29. EMichelle says:

    Yum! Yum! Yum! My kiddos love it when I drizzle caramel over their apples! The thought of never buying caramel again brings the biggest smile to me!!! Can’t wait to try this! I absolutely LOVED your cornbread recipe! I make it atleast once a week ! I even blogged about it ~ if you have a chance to stop by my blog I hope you like my entry! Blessings, EMichelle

  30. I think I’d eat that with a spoon!

  31. Oooooooooooooh, I need to make THIS!!! I – like so many others – just want to lick my screen! I love caramel sauce over all others (I know, kooky, right?!). Also, it’s been a while since I’ve dropped in — love the new look of your blog!!! :)

  32. elizabeth says:

    Mel,
    Thanks so much for the updated step by step pics, I’ll have to try it again now! I don’t know how you find the time with your 4 boys, but I know we sure appreciate all your yummy recipes! Tonight we are having soft wrap bread pitas…. yum!

  33. gina page says:

    nice picture of the sauce running over.

  34. Kim@Siriusly says:

    I made this delicious sauce yesterday. The first attempt was a disaster. I couldn’t get the sugar/water to become amber and suddenly it was a big, white clump. I started another batch and used warm water with the sugar and was extremely patient. It took much longer than yours I think. However, the second batch was scrumptious. Thank you for posting this.

  35. Heather S. says:

    I made this and followed your step by step instructions. It tastes delicious, but it’s very runny, I just wanted to make sure that it is supposed to be runny. Thanks,

  36. Lisa says:

    I tried this today and it was a sugar clump nightmare. I read that some others had a hard time and perhaps warm water would help but I kept it on low for 20 plus minutes and the water seemed to evaporate instead of the sugar dissolving. Do you stir yours while it’s on low or do you just let it sit? I will have to try again because it looks yummy!

  37. Mel says:

    Hi Lisa – does the caramel turn clumpy and hard after you add the butter and cream or while it is boiling covered? I stir my sugar/water mixture until the sugar is dissolved (up until I bring it to a boil and cover it).

  38. Lisa says:

    It was when I was stirring the sugar on low. It was wierd, like it needed more water which I added and it made it worse. I actually just finished making it again with great results. I don’t know what the difference between the two times was. But I think it’s a keeper now!

  39. Chelsea says:

    I didn’t have any problems with the sugar clumping or turning color, however the sauce never thickened..any ideas as to why?

  40. Chelsea says:

    …and it has this odd poisonous after taste..

  41. Mel says:

    Chelsea – um, poisonous = bad so I suggest dumping out that batch and trying again, if you dare. I have no idea why that would be happening.

  42. chelsea says:

    Ha-I had to laugh at the comment/situation. Should the sauce thicken almost immediately after adding the butter/cream?

  43. Mel says:

    Chelsea – the caramel will definitely thicken more upon cooling. Mine is always a little thin (but not overly so) after cooking and adding the butter and cream. It thickens up nicely after cooling and refrigerating. Then to serve, gently reheat. It doesn’t need to be piping hot, just gently warm so it stays on the thick side.

  44. chelsea says:

    I tried again this afternoon and had the same issue with the taste (poisonous is the only way I can describe it..chemically)..the sauce thickened more than last time, however. I have made peanut brittle numerous time without problems..could it be my non-stick pan? ugh, so disappointed :(

  45. Mel says:

    Chelsea – I really am not sure why this would be happening. You may be on to something with your nonstick pan – I’ve only ever used a stainless steel pot with no coating on it, but I’m not sure.

  46. Lindsay Nelson says:

    Love your site! I tried this today TWICE and both times right as it was turning brown on the edges it hardens into sugar clumps in seconds! SO FRUSTRATING. The second time I took nearly an hour to make it…making sure I wasn’t rushing the steps, etc. I usually love your recipes… thanks for always sharing!

  47. [...] Divine Caramel SauceCaramel Sauce – How To Make Caramel Sauce; Sauces and Condiments – Dessert Sauce – Photo Tutorial … You never need to buy prepared caramel sauce again! Making your own homemade caramel sauce is a lot easier than you might think, and it takes practically no time at all. This sauce is so good that you be licking your spoon. [...]

  48. Jeanne says:

    It helps to add a bit of lemon juice or cream of tartar to this formula. By nature, sugar will try and re-crystallize after melting. To prevent sugar clumps and the like, add a bit of lemon or tartar if you see it starting to seize up. It will not change the flavor, but it will smooth out the texture.

  49. Naomi says:

    I too had the problem with the crystalized sugar. The trick is to use a true, heavy bottomed copper pot. You can still make it in a regular pot it just takes longer. If it does crystalize, just keep cooking it and it will turn back to liquid and then you can finish the caramel sauce. It has a slight burnt/toasted taste but is still delicious. Hope this helps!

  50. Monica Peterson says:

    I LOVE the flavor of the caramel, but I didn’t like the texture as it was more grainy than I thought it should be. Do you think it’s because I didn’t take enough time in the first step (on low before boiling), or because I should have taken longer in the last step after mixing to clear out the clumps?
    I also intended to come with specific degree questions, but you answered that already.
    Thanks!

  51. Mel says:

    Monica – the graininess probably came from crystallized sugar and what that does to caramel…meaning if there are any crystallized spots of sugar on the edges of the pan that somehow get reabsorbed into the caramel, it can make the whole batch a little grainy instead of smooth and silky. Sometimes that happens if you stir too vigorously (splatter the sides of the pan) or agitate the sugar mixture too much. I hope it works out better for you if you try it again!

  52. L says:

    We tried this tonight and it was PERFECT. It took a little longer than the estimated times for the sugar to dissolve and the mixture to start turning brown. Thank you so much for sharing this – this is the first time I’ve made caramel sauce successfully!

  53. Jenna says:

    I just made this tonight as part of an all caramel gift basket for my dad’s birthday. I must say I’m really upset that I only made enough for him! It is so stinkin’ good. Thanks for the in-depth directions and pictures!

  54. Tammy says:

    I tried this twice and both times it had a bitter taste. Any suggestions what I may have done wrong? I’m wondering if I over cooked in the last step maybe.

  55. Mel says:

    Hi Tammy – do you think you are overcooking the sugar mixture (past the golden amber stage)? That’s the main reason I can think that would add a bitter taste to the sauce.

  56. [...] Caramel Sauce adapted from Mels Kitchen Cafe [...]

  57. Bethany says:

    We have always loved your recipes, but we tried this twice today. What a waste of butter and cream. First time the sugar just hardened into clumps like other readers have said. Second time, after more than 20 minutes, it finally turned golden color. Followed step by step instructions exactly, except we added the salt and vanilla since the step by step instructions don’t ever say to add those ingredients. It is very runny and is not carmel at all. It is butterscotch. We don’t like butterscotch. Will be making my tried and true carmel sauce instead.

  58. franny says:

    This is wonderful. Mine turned out great, thanks to your pictures of each step!

  59. Mel says:

    Would this be the right consistency to use in my homemade version of a Starbucks iced caramel macchiato? I used to buy their caramel in bottles, but they no longer sell it.
    By the way, you are my new favorite spot to find great recipes. Every one I have tried is great! Maded the baked rigatoni with sausage and spinach last night-YUM!
    Thanks for the wonderful website and recipes!

    The Other Mel : )

  60. Mel says:

    Mel – I’m not familiar with the consistency of Starbucks’ caramel so I’m afraid I’m not much help if this will work or not. I’d say it is worth a try, though! Thanks for the sweet comment!

  61. Sonja says:

    I love this recipe! My first try was a disaster – a complete and utter fail. I used a coarser organic cane sugar and it just hardened into lumps. Then I switched to a white sugar that was lurking in my cupboard, it is a much finer sugar, and it worked like a charm. Now whenever I make it, I use white instead of cane sugar – that was the only thing I did differently the second time around and it worked. *sigh* oh well … I love having homemade caramel sauce in the house :)

  62. Stephanie says:

    I made this last night. The sugar crystallized and I was too stubborn to throw it out and start over, so I added a bit of water and melted the sugar again. It never turned color and never thickened, but it does taste really good. I put it in a jar and refrigerated it overnight and it’s nice and thick now. I think there is some kind of flaw in the recipe, so I won’t make it again, but at least I didn’t waste all of the expensive ingredients!

  63. Mel says:

    Stephanie – sorry this didn’t work out for you but actually, there isn’t a flaw in the recipe. I made it tonight after reading your comment and again, it worked beautifully and I’ve made it dozens of times. A few extra notes about the caramel process may help (I’ll add these to the recipe for others):
    -the reason sugar crystallizes is if there is any lurking sugar up on the sides of the pan…as the sugar and water dissolve in the first step the sugar can crystallize if any of the hard spots of sugar on the sides of the pan get incorporated into the syrup which is why in that first step of dissolving the sugar, the mixture should be stirred very slowly and gently to minimize the syrup splashing up the sides of the pan and bringing down any of the sugar that hasn’t dissolved. If you see that there are sugar crystals sticking to the sides of the pan, you can gently brush them back into the water with a clean wet pastry brush.

    -It is critical not to stir the caramel during the first boiling stage where it turns a light golden color because this is where it is most likely to crystallize if it is going to do so. Again, the crystallization happens due to undissolved sugar grains and other possible substances that have fallen into the syrup while it is boiling. By not stirring, the amount of moving around is reduced which reduces the chances of any of the sugar crystals on the sides of the pan will make it into the mixture.

    -When the recipe states to begin stirring (while the mixture turns a deep amber), stir extremely gently and don’t scrape the sides of the pan, simply scrape the bottom of the pot very slowly back and forth so it doesn’t scorch. If need be, turn the heat down during this step.

    I hope that helps! This caramel sauce really is divine – I wish it worked out perfectly for everyone but it may take a time or two to really perfect the process.

  64. Jordan says:

    I spent half the day attempting to make this and it was a disaster :( I sadly never got past the first step. I had the heat on the lowest setting and kept the sides clean as clean and stirred it ever so carefully. I waited patiently for it to dissolve , but every time my sugar would crystallize. By the fourth failed attempt, I almost chucked it across the room :) Wish I knew what I was doing wrong. I’m sure it’s delicious, I’ll take your word for it! :)

    P.s. everything else I make of yours turns out great, so I’ll get over it!

  65. Mel says:

    Jordan – ack, how frustrating! I’m sorry! What kind of pot are you using? Is it heavy-bottomed or fairly thin on the bottom? It’s surprising to me that some commenters have issues with the sugar crystallizing in the first step – I wish I could be in the kitchen with you to see exactly what is going wrong because I’ve never had that happen. I’m sorry you spent so much time on it! I’m wondering if it has something to do with type of pan??

  66. [...] followed the instructions from Mel’s Kitchen to the very last word and would highly recommend it for beginners. The recipe for Beat the Heat [...]

  67. Thank you for this! Your step by step process made my first try with caramel a success! Love your blog!!

  68. Julie says:

    awesome stuff! easy to make. love it!A++++

  69. Tina says:

    If I pour the caramel sauce in a jar when still hot and let it seal, can i store it in my pantry and for how long.
    Thanks Tina

  70. Mel says:

    Tina- I wouldn’t recommend it because I don’t know the specifics of food safety when canning caramel sauce.

  71. Just found this drool worthy sauce on Pinterest. Of course I repinned. I just want to lick the spoon. Can’t wait to give this a go, I’ve already thought of 5 different ways I can eat this!

  72. Karly says:

    So i just tried to make it and i could never even get the sugar to dissolve in the first step, what happened?

  73. Mel says:

    Karly – You might need to cook the water/sugar mixture for longer at a lower heat. The sugar will eventually dissolve, it just might take a while.

  74. Karly says:

    Attempt #2 i added 1/3 cup of water instead and all of the sugar melted got to the point of boiling and my caramel never turned brown. I started it out on medium… then went up a little… and then went up a little. So i decided just to take it off the heat after about 10 minutes and add the butter. It turned into a big glob of really chewy sugar ball. Any suggestions this time ? =)

  75. Mel says:

    Hi Karly – sorry you are having trouble getting the caramel to work out. It really needs to turn dark golden before adding the butter otherwise it won’t work as caramel sauce – as you probably saw happened to your batch today. What kind of pan are you using? Sometimes if a pan doesn’t have a heavy-bottom or has a nonstick coating it can make it so the syrup takes a long time to turn amber colored (or thin bottom pans can cause the syrup to burn before it turns the right color). How long (total) did you cook the syrup for? This recipe can take a lot of patience, my guess is that you need to continue to cook the dissolved sugar syrup at medium heat (don’t turn it up too high) for even longer. It might take several minutes longer than mine based on your stovetop, temperature, pan type, etc. But eventually, the syrup should change color.

  76. Diane says:

    needed caramel sauce for apple dumplings being served at my son’s wedding (which were served in place of cake). I was really apprehensive about trying to make this sauce. I thought I was gonna screw it up, but I must say, following your instructions, mine turned out perfect (& delicious, I might add!) I even doubled the recipe, and it came out great! Thanks for such detailed instructions. I’m sure you saved me a few ruined batches! One thing I did differently was to mix the sugar and water in a separate container, then carefully pour it into my saucepan. That way, I was sure not to splash any on the sides. Thanks for your great recipe and instructions.

  77. Kory says:

    The best! We have been using it in our coffee for the last 3 months. It is so much cheaper than the bottled coffee syrups. Okay, we also eat it by the spoonful on really bad days. I will admit to doubling and tripling the recipe.

  78. ray says:

    How come my caramel is a little darker than that recipe’s color? I did everything right and my caramel is thick except I don’t put butter on mine. I wanna know how I can make caramel the perfect color like that or lighter even.

  79. Naomi says:

    Thank you for the updated steps!!!! A year ago I made this and every time-crystallized. With the new instructions, turned out perfect. Thanks so much!

  80. Ray says:

    I finally got it right this time. The consistency was smooth and syrupy. I was doing it wrong yesterday even though it was the perfect color and tasted a bit grainy. Now I don’t taste the grains of sugar and it looks better this time. I know how to make it perfect now. Thanks 0:-)

  81. Laura says:

    Hi Mel! I made this caramel tonight and it was wonderful! Your directions and pictures were nice and clear – very easy to follow. It was my first time ever making caramel and it worked great. I will definitely be making this again!

    For those of you that are having troubles with crystalizing sugar. Make sure you aren’t scraping the pan at the end. I had crystals form around the edges – they didn’t get incorporated at all, just make sure you don’t stir them in at the end. As Mel says, only stir along the bottom. Hope that helps someone.

  82. Tiffiny says:

    Mel, thank you SO SO much for your incredibly helpful instructions and pictures in this recipe. Last night I (foolishly) tried a caramel sauce recipe from another website, and it was a total disaster! I had never made it before, so I didn’t know about the whole don’t-stir-too-much thing. And the recipe said nothing about how to properly handle the water and sugar mixture. So I stirred the crap out of it and it was a complete failure. So I of course abandoned the recipe and ran to your website for help. Thank you for having this recipe because I did not want to run to the store and buy jarred caramel sauce. This recipe was no-fail with your photos and instructions.

    I mixed some of this sauce into your magical frosting for some caramel apple cupcakes. And after piping them, I drizzled more sauce on the top. It was amazing. You should try it! Thanks again!

  83. Ellen says:

    Hi there!
    Just tried the recipe this afternoon and I encountered some problems with separating after I transferred the caramel to a jar. There appears to be about an inch of (butter? water? something!) at the bottom of the jar. The caramel on top hardened after I put it in the fridge which I was happy about since it seemed pretty liquidy when it was still hot. I’m just wondering if I can reheat it and try and mix it together again or if separating in general is normal. I’ve never made caramel sauce before so I’m confused! It would be great to get some feedback!
    *Other than that the caramel tasted delicious right after I took it off the heat. :)

  84. Mel says:

    Ellen – hmmm, I’ve never had this particular caramel recipe separate like that. If it were me, I’d reheat over low and whisk to combine and see if it emulsifies and doesn’t separate again.

  85. NotAChef! says:

    I am the WORST cook I know! Even following recipe’s I just never get it! It NEVER turns out! I swear I have the WORST luck in the kitchen! But I keep trying anyways! So I tried this for a fruit dipfor Thanksgiving tomorrow(Because fruit platters is all they ‘ll let me provide now! :D) . I JUST finished it and it is AMAZING! I can’t wait to take it to my family! If I don’t eat it all first!

  86. Lynne says:

    I made your caramel sauce for the first time last week to top an apple pie, with ice cream, for a pie competition at work. I won first place, and one of the judges said it was the caramel sauce that put my pie over the top. Thanks, Mel! I love your blog. I’m making your sauce again tonight to go with the apple pie for Thanksgiving tomorrow. Can’t wait!

  87. [...] Mel’s Kitchen Cafe Divine Caramel Sauce [...]

  88. Jennifer says:

    Hi there, this looks wonderful! I’m wondering though, should I use salted or unsalted butter?

  89. Mel says:

    Hi Jennifer – I use salted butter.

  90. Kadar says:

    How do you make yours light and buttery? When I make it it comes out thick, how come?

  91. Kadar says:

    Syrupy I mean?

  92. Mel says:

    Kadar – if it is too thick, you might be cooking it too long.

  93. Randal says:

    Are you supposed to put butter to make it light and buttery/syrupy or is it alright to not add butter in your recipe?

  94. Randal says:

    I want it to come out like yours Mel.

  95. Mel says:

    Hi Randal – the butter is necessary in the recipe. It helps create the perfect consistency.

  96. Aang says:

    How do you reduce the splashing of the mixture on the edges? I tried stirring it gently and slowly but there is still splashing. Thus, too much washing of the those sugar crystals and getting them incorporated into the mixture thereby making my caramel a little grainy. Might that be a result of the pan I use or is it in the cooking process?

  97. Mel says:

    Hi Mel…I just tried this recipe. I was nervous that it wouldn’t turn out, but it is INCREDIBLY DELICIOUS! Thanks for the great photos and step by step directions, which made it so easy… it came out perfectly on the first try! I so appreciate all of the many recipes I have added to my collection, thanks to you. Happy New Year to you and your family!
    Mel from California

  98. Natcha says:

    Hi Mel….. Just want to thank you for this wonderful caramel! I had a lot of problems making caramel but I could make it easily following your step-by-step methods! I made this several times and everyone love it.

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