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Homemade Caramel Sauce
Creamy and rich, this caramel sauce has only a handful on ingredients so it is easy to make. Great topping for ice cream, cakes and apples!
Course
Toppings
Cuisine
American
Keyword
ice cream, fall, apples
Prep Time
5
minutes
minutes
Cook Time
7
minutes
minutes
Cooling
1
hour
hour
Total Time
1
hour
hour
12
minutes
minutes
Servings
15
servings
Calories
149
kcal
Author
Kim Strawn
Ingredients
½
cup
butter
use butter not margarine
1 ½
cup
white sugar
¾
cup
buttermilk
can use milk with 1 teaspoon vinegar
2
Tablespoon
corn syrup
1
teaspoon
baking soda
2
teaspoon
vanilla
Instructions
Melt butter in large saucepan on medium heat, stirring occasionally
When butter is completely melted, stir in sugar, milk, syrup and baking soda
Bring to boil over medium heat
Continue to boil and stir for 7 minutes, stirring constantly
Remove from heat and add vanilla
Let cool for 5 minutes then pour into containers, I like using small canning jars
Leaving the lid off, place in refrigerator for up to an hour so the caramel can loosely harden. Place lid on caramel after 1 hour
Serve over cake, ice cream or with apples
Nutrition
Calories:
149
kcal
|
Carbohydrates:
23
g
|
Protein:
1
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
18
mg
|
Sodium:
69
mg
|
Potassium:
19
mg
|
Sugar:
23
g
|
Vitamin A:
209
IU
|
Calcium:
16
mg
|
Iron:
1
mg