Homemade Caramel Syrup

by doughmesstic on April 30, 2011

in 1Featured Breakfast

 

Why I had never considered pouring caramel over pancakes or french toast is beyond me.  But after one bite of challah french toast at the Culinary Institute that was graciously topped in caramel syrup – I was hooked.

This sauce can be refrigerated and never firms up, just give it a quick stir if it looks a little funny after being chilled.  You can fill cupcakes with it if you wanted, since it’s still gooey at room temp, but it is truly best after zapped in the microwave for  few brief seconds. 

Rich, buttery, and delicious – impress your family and friends with this maple syrup alternative!

caramel

Caramel Syrup

  • 3/4 cup Packed Light Brown Sugar
  • 3/4 cup Packed Dark Brown Sugar
  • 1 cup butter
  • 3/4 cup Heavy Cream
  • 1/2 teaspoon sea salt
  • 1 tablespoon vanilla extract
  • 1 teaspoon Kahlua (optional)
  • 1/4 cup corn syrup

Place all ingredients in a heavy saucepan and heat over medium heat , stirring to combine.  Be gentle so as not to splash the sugar around to avoid crystallization.  Bring to a simmer, and allow to simmer for 1-2 minutes.  Remove from heat.  Store in a covered container and use as needed.  Reheat in microwave for 10 seconds.

{ 5 comments… read them below or add one }

Tammy May 2, 2011 at 2:33 pm

This looks sooo good. Just wondering how long it is good for. Thanks.

Reply

doughmesstic May 2, 2011 at 2:38 pm

Honestly? I don’t know! At least 2 weeks, as I have eaten it past that date – but it never survives all of my cooking – we use it all up! I believe though that stored tightly, you could keep it a month or more.

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The Food Hound May 2, 2011 at 10:31 pm

Mmm, I am saving this one! I have a fabulous caramel recipe but it’s hard as a rock in the fridge, so it’s not conducive to eating it out of the bowl with a spoon… which may be better for everyone involved… :)

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Jennifer June 14, 2011 at 1:28 pm

What do the two types of brown sugar contribute to the final product? What if I were just to use light?

Reply

doughmesstic June 14, 2011 at 9:01 pm

Good question! The dark brown sugar is higher in molasses content, and I like that…but you can certainly use all light brown. It just won’t be quite as deep in flavor. Thanks!

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