DIY Caramel Sauce

by alexandra

Post image for DIY Caramel Sauce

Caramel and I have quite the history. Cue the day I first decided to try making caramel. Because I wanted it for coffee and therefore wanted to keep it lighter on the calorie side, I decided to try a recipe I found online that included two ingredients: sugar and water. It was a dry-method caramel, and seeing as I had never done anything like this before, I ended up with burnt, liquidy caramel sauce – not what I had in mind for stirring into a creamy latte.

Take two, which took place the very same day, was a wet-method caramel, made with sugar, buttermilk, butter, and baking soda. It was pretty tasty, and definitley thick, but after a few hours in the fridge it was spoonable, as in no longer liquid. It would still melt into my hot coffee, or liquefy in the microwave, but I was pretty sure there had to be a better solution out there. That, and I didn’t exactly want to introduce butter into my morning coffee routine.

Finally, I decided to go back to another dry-method caramel. I chose a recipe with simple ingredients and worked from there. Instead of heavy cream (which most caramel recipes actually call for, and which it seems solely I was trying to avoid), I decided to use milk. I also did a lot of reading, trying to get the dry-method caramel down to a science – what works and what doesn’t. Then I practiced, again and again and again. I went from caramel stuck on the bottom of my pan to caramel that I can now practically make with my eyes closed.

I realize that my method of making caramel – with milk – is extremely unconventional, and partially for scientific reasons, being that 2% milk has a lot less fat than heavy cream. In fact, I wonder if some of the culinary greats of the world would read this and scoff at the fact that I’m making caramel sauce with milk. But, in my oh-so-humble opinion, it can work, it’s still deliciously addicting, and when you’re going through it the way we are at my house, it’s necessary.

In fact, I am now some sort of ultra-caramel proponent. I seem to want to stick it in everything, and it’s intoxicating, sweet, rich, deep, and distinguished flavor has me dreaming up all sorts of culinary creations. Say “caramel” right now, and I’m pretty much in. You’ll see. :)

A few basic tips to keep in mind when making caramel, from my experiences:

Make a single batch at a time, not a double and definitely not a triple, unless perhaps you’re very “caramelly adept”. I know this recipe like the back of my hand, but still I’ve learned that I need to stick to a single batch. Two much sugar in a pot becomes hard to melt evenly, and you might end up simultaneously sweating and crying over a pot of semi-clumpy, semi-melted sugar on a hot stove.

Use a heavy-bottomed, TALL pot. If you don’t, you’ll regret it. A thin pan will lead to burnt caramel, and a pan that is too short can lead to a dangerous mess, as the hot caramel steams and bubbles a lot when you add the milk. Even with a tall pan, I recommend wearing an oven mitt on the hand that you’ll use to stir in the milk. You need to keep the stirring going, but the steam can get so hot that this can become close to impossible with a bare hand.

Make sure your pot and spatula are clean and your sugar is pure. Clean conditions help prevent the sugar from crystallizing.

Don’t try to make caramel at the same time as you’re doing something else that’s time sensitive, unless perhaps you’re a very experienced caramel-maker/baker/cook. With caramel, once things get moving, they move quickly.

Don’t stir the heck out of melting sugar. In fact, don’t stir. Just scoop the melted sugar over the sugar that hasn’t melted yet, and hold off on the stirring until all of the sugar has melted.

Don’t burn the caramel. Just cook it until it turns a rusty golden-brown color and then STOP.

Don’t freak out if you start stirring in your milk and you find that a glob of caramel has hardened up, or worse, all of the caramel has frozen mid-bubble onto the bottom of your pot. This has happened to me before, and usually you can get it all to melt again, simply by putting it back on the stove with the milk and stirring. You’ll still end up with delicious caramel sauce.

And last but definitely not least, don’t give up if you fail once, or twice, or three times…. Caramel can be tricky to make, but you’ll get it eventually. And if you succeed on try #1, my hat’s off to you.

P.S. I would recommend reading through the whole recipe before you start, as the caramel-making process is time-sensitive.

UPDATE: I’ve since made another version of all-milk caramel sauce that I love just as much as this one. If you’re up for something different, try out my Buttery Cinnamon Caramel Sauce Recipe!

DIY Caramel Sauce

1 to 1-1/4 cups caramel sauce*

DIY Caramel Sauce

A simple and dangerously delicious Caramel Sauce made with only sugar, milk, and sea salt.

Ingredients

  • 1 cup granulated sugar
  • 1 1/4 cup milk**
  • 1/4 - 1/2 teaspoon sea salt***

Instructions

  1. Place the sugar in a large, tall, heavy-bottomed pot, shaking it so that the sugar is in a thin, even layer. Place the pot over medium-low heat. Set a timer for 8 minutes and let the sugar heat up. During this time, just let the stove do it's work. Check on the sugar once the 8 minutes are up. It should look the same as when you started, because it hasn't gotten hot enough yet to start melting. Set the timer for another 8 minutes, but this time, keep an eye on the sugar. Around the end of this 8 minutes it should start to liquefy.
  2. Meanwhile, prepare for the next few steps, as they will come quickly. Warm the milk in a microwave-safe container for about a minute, and stir to even out the temperature. Place the warm milk near the stove along with a trivet (where you can quickly place the pot of caramel once ready), and a heat-safe spatula.
  3. When you start to smell the sugar heating up and it begins to appear light brown and translucent in some spots, it is about to start melting. As soon as you see some liquefied sugar, take your heat-safe spatula and carefully scoop the melted sugar over the unmelted sugar. Continue to do this as more sugar melts; the idea is not to stir the sugar, but just to keep the melted parts from burning while the unmelted parts are allowed to melt. Once all of the sugar has melted, stir gently until it turns a rusty golden-brown color. This should only take a few seconds. If you can't see the color of the caramel well, spoon a drop onto a white plate.
  4. As soon as the caramel turns the appropriate color, remove it from the stove onto the trivet and quickly stir in half of the warm milk. It's important to keep the caramel moving before and during the process of adding the milk. The milk will make the caramel steam and bubble A LOT, so be careful as you stir. Continue to stir as bubbling subsides, then stir in remaining milk.
  5. Some of the caramel may have hardened into a glob while you added the milk. If so, or if you want a thicker caramel, return the pot to the stove. Stir constantly over medium-low heat until any hardened caramel has melted again. Also be sure to carefully pry any hardened caramel off of the bottom or sides of the pot as necessary, melting these pieces back in as well. Be patient; it may seem like they aren't going to melt, but from my experience, they always will.
  6. If you want a thicker caramel, better for drizzling onto baked goods, cook the caramel, stirring constantly, for an additional 10-15 minutes after adding the milk. It will not look very thick while it's hot, but as it cools, it will thicken substantially.
  7. Once all hardened pieces of caramel have melted again (as needed) and the caramel has cooked longer (as desired), remove the pot from the heat. Whisk in the sea salt. Pour the caramel into a heat-proof container (if using glass, put something metal in it to prevent shattering). Cover and place in the refrigerator, allowing to cool and thicken. Keep the caramel stored in the refrigerator; it will remain pourable.
  8. Add it to everything!!

Notes

*A thinner caramel sauce will yield about 1-1/4 cups, while a thicker caramel sauce (cooked longer) will yield about 1 cup.

**I use 2% milk, and anything with a higher fat content than that will also work. I've also been told that rice milk works, although I haven't tried this myself.

***For more of a "salted caramel", use 1/2 teaspoon of sea salt.

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Basic Recipe Adapted From: The Perfect Scoopvia Annie’s Eats

With a tip from The Baking Gallery

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{ 243 comments… read them below or add one }

Laura (Tutti Dolci) July 25, 2012

Ok, I have to try this because I’ve definitely gone the sugar-water route and gave up after oh, 7 attempts in one day. Needless to say I haven’t tried again but I also want a caramel sauce without heavy cream!
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brighteyedbaker July 25, 2012

Oh my gosh; I can’t imagine how miserable that day must have been! You should definitely try this out and let me know how it goes. It’s well-tested, I promise!

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Heidi @ Food Doodles July 25, 2012

Mmmm, gorgeous!
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brighteyedbaker July 25, 2012

Thanks :) It tastes even better than it looks.

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Alyssa (Everyday Maven) July 25, 2012

Wow, this is such an amazing post! Thank You :)
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brighteyedbaker July 28, 2012

You’re welcome! I hope everyone finds it helpful.

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Riley July 27, 2012

I’ve definitely got to try this! Yum!
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brighteyedbaker July 28, 2012

You should! I make this stuff so much now it’s crazy.

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Ella-Home Cooking Adventure July 29, 2012

Love it. I must try it too. Thanks for sharing.
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brighteyedbaker July 29, 2012

You’re welcome! I think I’d be selfish to keep it all to myself, although it sure is good enough to warrant that! ;)

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Momo August 1, 2012

So I tried this recipe using rice milk instead of regular. It made the most beautiful flowing caramel ever! I did leave it on for an extra half an hour so it could get thicker and it tasted as if i had used regular milk. I did also try it with regular milk and for some reason the milk curdled. But I’m glad I finally found a caramel recipe with only a few ingredients! Probably the only caramel recipe I will use from now on.

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brighteyedbaker August 3, 2012

I’m so glad you let me know that rice milk works! I never would have thought about trying that. That’s really neat. :)
As far as your problem with regular milk curdling, did you stir it continuously once you added the milk, as you were cooking it longer? If not, that could have been the problem, especially if the mixture started to boil.
I hope you continue to enjoy the caramel!

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Beth Reel August 2, 2012

When do I add the salt ? I keep reading the recipe n don’t see when to add it. Also how tall of a pot?

Thanks

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brighteyedbaker August 3, 2012

Right after you remove the caramel from the heat, you whisk in the salt. I checked to make sure it’s in the directions; it’s one little sentence so I can see how it’s easy to miss! I use a big 6 quart pasta pot. Here’s a link if you want to see a visual.

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ana August 4, 2012

hello :) do i keep the leftovers in the fridge? and how long can i keep it for?

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brighteyedbaker August 9, 2012

Yes; keep the leftovers in the fridge. I don’t know exactly how long it will last, as it gets consumed in a week or two at my house, but certainly for quite a while.

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Danelle October 1, 2012

So I tried and failed twice yesterday with a different recipe. I am in the process with this one and also failing! My caramel was beautiful until I poured the milk in. Now it’s hard as a rock in a pool of milk. Put it back on the heat and hoping it works!

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brighteyedbaker October 1, 2012

Please let me know how it went after returning to heat. I’ve literally had a ball of solid caramel before that melted back just fine. It’s a matter of keeping it on heat and stirring constantly! Let me know!

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Nikki October 4, 2012

Thank you SO much for this recipe! I just made it and it came our perfectly! Sugar can be very temperamental but you nailed it with this recipe. Thank you a TON for sharing! <3

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alexandra (brighteyedbaker) October 5, 2012

Awesome! I really tried to explain the process as well as possible because it is so temperamental. I’ve found though that it gets much easier after you do it a few times. :) So glad it worked for you!

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ShellyMarie October 7, 2012

I am so excited to try this!!! I just made apple cinnamon rolls with my 6 year old today and we decided we wanted something on top of them! So… Wish me luck and thank you for posting a recipe with milk! I was getting worried…

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alexandra October 9, 2012

Those rolls sound A-MAZING! I hope the caramel sauce went well for you!

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Tammy October 14, 2012

I tried this recipe and my caramel got kind of “chunky”. It’s almost like the milk separated. I will admit that I was in a hurry and didn’t add salt. I made it in a cast iron pot and had to cook it longer than 16 mins to get it heat through and begin melting. Can you tell me where I might have gone wrong?

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alexandra October 14, 2012

Well firstly, the salt isn’t mandatory… your caramel can turn out perfectly without it. If you only used 1 cup of sugar (as the recipe calls for), it usually takes around 16 minutes in my experience for the caramel to start melting, but if it hasn’t, just wait until it has to start moving it around with the spatula. Do make sure that the sugar isn’t piled up high, because then the sugar on the bottom will start to melt long before the sugar on top.
I think your caramel may have gotten chunky if you added the milk, put it back on the stove, and then didn’t stir it continuously. It will get too hot and this causes that chunky texture. Make sure that once you add the milk, you stir the caramel constantly until you’re done cooking.
Let me know if you still have any questions. I’m happy to help if I can! I hope you give it another try… this is one of those things that you certainly get better at with practice. :)

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Julie September 21, 2013

Hello. I made this today and found that mine split and went what I believe to be what you are calling chunky. It tasted delicious, but the texture wasn’t great.
However, I allowed it to cool down and gave it a good stir several times as it was cooling. As the caramel reached room temperature, it seemed to have become completely smooth!
I suggest to anyone who finds theirs goes chunky or splits a bit that they give this a go and certainly not to discard it immediately.
It is possible that it has something to do with too much of a temperature difference between the milk and sugar, although I did warm the milk. I don’t know, but I hope this helps someone save their awesome caramel sauce!
Thank you for the recipe and your great instructions!

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alexandra September 21, 2013

Wow, that’s great to know! I’ve only had the caramel split on me once, but I have had other readers end up with the same issue, and I would love to be able to tell them that their caramel isn’t ruined! The temperature difference can be a cause, but there are also a few other things that can happen. If the milk is getting old, it will be more likely to curdle, or if the sugar gets too dark (and therefore acidic), that can cause the problem. Make sure you use pure cane sugar as well!

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lorraine October 18, 2012

Its my first time making caramel and it turned out perfectly! Thanks so much for posting this detailed recipe! :)

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alexandra October 18, 2012

I’m so glad to hear that! This is one of those recipes where I tried to just lay it out as best as possible since it is a bit complicated, and then I just have to hold my breath and hope that everyone can be successful with it. Yay for another success!

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Alice October 18, 2012

Help!!! I tried making this and it turned out horribly!! I did exactly what you wrote, well almost. After the second time my 8 min timer went off the sugar turned a tiny bit brown in one spot but it wasn’t melting so I thought that it wasn’t hot enough. I turned up the heat and it started melting immediately. I still had some hard chunks of sugar in the middle once it all melted so I waited for it to melt but it didn’t. The caramel was soo thick too, more like oatmeal than liquid and when I poured the milk in, the caramel became a rock hard layer at the bottom of the pot with the milk floating on top. I poured the milk back in the cup and put the caramel back on the stove to melt it again. It was a deep amber color so I didn’t want to burn it but it was still really thick. The second time I tried pouring the milk in it bubbled up but the caramel was still a big glob at the bottem. I gave up so now I have a hardend piece of caramel candy and a cup full of caramel flavored milk. Please help!!! Thanks.

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alexandra October 19, 2012

Well firstly, did you use only one cup of sugar with each attempt? If you tried to double the recipe, that could be the cause of your first problem. Otherwise, I think you probably shouldn’t have turned up the heat the first time. If the caramel hasn’t started to melt by the end of the 16 minutes, it’s okay to let it sit longer. Just make sure that you’re watching it closely, because once it gets brown like you mentioned, it won’t take long for it to start melting.
The next thing I would recommend is that you try to keep stirring the caramel a bit while you move it off the stove and pour the milk in. Make sure the milk is warm, as mentioned in the recipe, and that you pour it in right away after you take the caramel off the heat. The reason for this is that if the caramel sits too long in the pot without liquid, it will continue to cook and harden. Also, if the liquid isn’t warm, it can cause the caramel to seize. Even if the caramel globs, keep the milk in the pot, put it back on the stove, and just stir until the caramel melts back into the milk. In my experience, it always will.
This isn’t the easiest recipe to master but once you get it down, it becomes pretty easy. I know other readers have tried it with success, so I hope you give it another go! Let me know if you have any more questions. :)

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Vanessa October 24, 2012

Just made this last night and I am pleased with the results for a first attempt. When the recipe says “be patient” while waiting for the hardened caramel to reconstitute, believe it! I was stirring for about 30 min before I got too impatient and decided to just deal with a few small pieces of hardened caramel in my jar. I used lactose free milk and it resulted in a beautiful, creamy caramel. Hopefully my next attempt will be even better! Thanks for persevering and providing a butter-free, cream-free alternative!

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alexandra October 24, 2012

I’m so glad it worked for you! It never takes 30 minutes for me, but it might have something to do with the lactose-free milk you used. Either way, if it works, it works! And I bet you’ll get better every time. I’ve gotten to the point where the caramel usually doesn’t even harden once I add the milk, so I can say from experience that practice makes perfect. :)

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:( November 15, 2012

Tried this and it went so wrong as soon as it come to the milh the caramel went into a hard blob :(

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alexandra November 15, 2012

Well I’m sorry that you were having trouble with this, but as I explained in the recipe, the caramel might turn into a big blob just as you described, and the problem can be fixed. You simply need to return it to the stove on medium-low heat with all of the milk in the pot and stir constantly until the blob melts. If you look back at the recipe you should see the detailed instructions on this. Hope you give it another go!

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Melissa November 21, 2012

Hello- making caramel to drizzle over yummy Thanksgiving pies! Question: I’m making one batch at a time … But can I store in same container and put in fridge?

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alexandra November 21, 2012

Sounds amazing! You can definitely do that. I would encourage you to try the recipe out before crunch-time comes just so that you get the hang of it if you haven’t made it before. It’s one of those things that you get better with after practice! Also, I don’t know how thick you want the caramel to be, but like I mentioned in the recipe, the longer you cook the caramel after adding the milk, the thicker it will get (just make sure you keep stirring). Cream will also make the caramel thicker faster, if you don’t necessarily feel obligated to use milk. You can always go half cream, half milk too.

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Melissa November 21, 2012

Thanks for your reply! Three batches … done! It tastes fantastic but unfortunately thinner than I’d hoped. I stirred an extra 15 minutes as well. My question is: can I heat up and add thicker milk or cream at this point, or would that ruin it?

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alexandra November 21, 2012

I think you could put it back on the stove, medium-low heat again, and just continue to cook and stir until it thickens more. Another option would be to make one really thick batch and then add the other batches in once cooked. You can make a really thick batch with 1 cup of sugar and 1 cup of heavy cream. Let me know if you have any other questions! I’m happy to help.

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Sarah November 22, 2012

The first time making this, it came out heavenly! The second time, my milk curdled the second it hit the caramel (I was using 1% this time. Was that the problem?). The third time, it was perfect, until it cooled completely in the fridge and completely crystallized. What am I doing wrong?! I have a culinary degree, and yet I can’t seem to master this!

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alexandra November 22, 2012

When you say the milk curdled, you’re saying that it wasn’t a problem of the caramel seizing, is that correct? I’m really not sure why that would happen. I have experienced the caramel seizing when the milk hits it, but as I explained in the recipe, that’s resolved by continuing to cook the caramel, continuously stirring, until the sugar melts again. I’ve never had the milk curdle, though. Did you remember to warm the milk before adding it to the caramel?
I’ve also never experienced the caramel crystallizing once it’s cooled. That’s really strange to me. The only thing I can come up with is that you may not have have had all of the sugar completely melted in the first place, so once the caramel cooled, it started to recrystallize. Make sure when you’re melting the sugar you “stir” it as little as possible before adding the milk so that it melts smoothly. Were you using pure cane sugar? Also, I know that a bit of cream of tartar, corn syrup, or lemon juice can help prevent caramel from crystallizing, but I’ve never used it when making this recipe.
Making caramel with milk versus cream is more temperamental, but I like doing it this way to skip the added calories of the cream. I hope you don’t give up on it; because I know it works!
Let me know if I can help in any other way. :)

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Lindsey November 27, 2012

Hi this recipe looks quite easy to do but will I be able to make it thick enough for a banoffee pie? I have seen that you’ve wrote it can be quite thick but I’m wondering if its thick enough for banoffee pie

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alexandra November 27, 2012

I’ve actually never had banoffee pie, but if cooked long enough after adding the milk, the caramel will achieve a really thick, spoonable consistency. However, it will still be in a liquid state, meaning that it won’t set completely (unless, perhaps, you cook longer than I did). If you want it to thicken to the point that it will set, the easiest way to do that is to use heavy cream instead of milk, and use equal parts cream and sugar (1 cup of cream, 1 cup of sugar). Within a few minutes of adding the cream the caramel will be really thick, and it will set quickly as it cools, like a soft caramel chew. You could also try doing this with the milk, but I haven’t tested that myself.

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Zsuzsa December 1, 2012

thank you for sharing this great recipe. it saved me from having to run to the store for heavy cream.
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alexandra December 3, 2012

I’m glad you liked it :)

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Holly December 12, 2012

This looks exactly like what I’m looking for! One question: above you asked a poster if they were using pure cane sugar. Will that make a difference? Because that is what I generally use. Any help is greatly appreciated. Caramel is the sauce of choice for my daughter and me, and I want to get away from the store bought with all the junk in it.

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alexandra December 12, 2012

Pure cane sugar is exactly what you want. Good luck with your caramel-making endeavors! Let me know if you come up with any more questions, because I’m happy to help. :)

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Holly March 14, 2013

Never came back to say that this was great! I think I had to put it back on the stove to get thicker, but it was great. I’m making another batch today. I don’t think I actually made the first batch until February, but it did last just fine in the fridge. I was sort of rationing it! Thanks again.

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alexandra March 14, 2013

Thanks for letting me know! I’m so glad you’re enjoying the caramel. It does last pretty well… definitely long enough to be consumed, at least!

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Marcie Pomeroy December 13, 2012

Making this right now!! So excited!!

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Marcie Pomeroy December 13, 2012

It looks beautiful! Waiting for it to cool, but planning to have it on ice cream tonight and I did 1 small jar for a friend as a gift! Thank you for the great recipe!

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Marcie Pomeroy December 13, 2012

So it is just about cooled, looks beautiful, but it is very liquid, what should I do on the next batch to thicken it up a bit?

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alexandra December 13, 2012

Cook it longer! Usually you can sense the caramel getting thicker as you cook, but the dramatic thickening happens after it cools. It will probably still thicken up though if you just wait longer; you can stick it in the freezer for a short amount of time if you need it to happen quickly, but normally I would stick to the fridge for cooling. But next time, like I said, just cook it longer after adding the milk. As long as you keep stirring it’s fine to go as long as needed to get the consistency you want.
And in response to your other comments: you’re welcome and I’m really glad it went pretty smoothly for you the first time! It’s not always easy to make that happen. ;)

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Marcie Pomeroy December 13, 2012

Thank you sooo much! 2nd batch I cooked too long before adding milk…yuck, but 3rd batch after I received your message turned out perfect! One of the problems I noticed was that my milk was only 1%, so I did 1 cup instead of 1 1/4 and it worked! Thanks for such a great recipe! I love caramel sooo much anyways and this is delicious

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alexandra December 13, 2012

Awesome! The lower fat the milk is, the longer it will take to get thick and the harder it will be to make the caramel turn out well (although it sounds like you have it down!). I’ve made really thick caramel that sets for drizzling on things I’ve baked, and to do that I use cream and do equal parts sugar and cream. It gets thick quickly and easily, which is why I do it that way sometimes. So you were wise to use a little less milk; I hadn’t tried that with milk so now I know it works!

Kath December 13, 2012

Hi – i made 5 attempts this morning, the first one split, 2nd, 4th adn 5th were perfect but the third one i burnt the sugar and it also split.

Any ides why it would split (looks curdled) the one that i didn’t burn still tasted nice but looks terrible!

Also, I used caster sugar (what i had on hand) and it melted within the first 8 minutes.

thanks

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alexandra December 13, 2012

In the instances when the caramel
curdled, when did it happen? If it happened when you were cooking it after you added the milk, were you stirring constantly? If you weren’t, that can cause the curdling. If you give me more information I might be able to help more. :)

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Felise December 17, 2012

Hey! I tried your recipe and mine curdled too. I turned off the stove, added half the milk. I stirred it while it was bubbling furiously (maybe not constantly). After I added in the rest of the milk and the bubbling subsided, I noticed it had curdled. I’ve made it using cream and didn’t have a problem. Do you let the sugar cool for a while before adding the milk? Any other ideas of how to prevent curdling? Thanks!

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alexandra December 17, 2012

Well, when you add the milk, you pretty much have to stir CONSTANTLY until you’re done cooking. What I do is remove the pot from the stove, stir as I add the half the milk, keep stirring for a couple seconds, and then stir as I add the remaining milk. So I don’t wait at all really between the two additions. Then I put it back on the stove and literally stir constantly until I feel like it’s thickened enough. Otherwise, the heat will quickly make the milk curdle. Does that help?

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Felise December 18, 2012

I made it this morning with 1/2 cream and 1/2 milk (turned out great). I just saw your reply, so I’ll try again using only milk. Thanks for your help!!

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alexandra December 19, 2012

Fantastic! And you’re welcome. :)

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Drea December 24, 2012

I just made this sauce and it came out perfect! Thanks so much for sharing this!

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alexandra December 26, 2012

Great! I’m so glad you let me know. :) You’re welcome.

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Odyakov December 30, 2012

My caramel smells and tastes a little burnt. I used plain white table sugar. Was I supposed to use a different kind of sugar? My temperature was correct. My milk also curdled and I did stir constantly but I guess it was because the milk wasn’t hot enough and when it came in contact with something hotter, it curdled. Next time ill try heating up the milk more.

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alexandra December 30, 2012

Make sure your sugar is pure cane sugar; that’s your best bet for caramel. If the caramel seems burnt, you just cooked it a little too long before taking it off the heat and adding the milk. Next time, stop right when it turns a reddish-brown color. It helps to use a light colored pan if possible so you can see the caramel better. This is something you’ll be able to gauge better with practice, too. As far as the milk curdling, did you heat it up as much as instructed in the recipe (1 minute)? If so, try adding another 30 seconds. It should be pretty warm by then.

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Odyakov December 31, 2012

Thanks! I was using a dark colored pot! Ill try a whiter colored pot today!

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Odyakov December 31, 2012

Wow! I tried a much wider pot and I heated up the milk almost to boiling point. It came out perfect and everyone loved it!! Thanks for a great recipe!! Happy New Years 2013!!!

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alexandra December 31, 2012

Perfect! Thanks for letting me know; I love hearing when someone tries a recipe and has success with it. :)
Have a very Happy New Year yourself!

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Erika Santana January 8, 2013

Thanks so much for the recipe and the very thorough explanation! It was very helpful to know what to expect before getting started. It worked like a charm on the very first time.

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alexandra January 9, 2013

You’re welcome! I’m so glad it worked well. :)

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GeorgeTheJournalist January 12, 2013

Thanks for the recipe. I did it yesterday and it worked out perfectly, even though I’ve always lost my battles with caramel before. Thanks!

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alexandra January 14, 2013

You’re welcome! That’s fantastic to hear!

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Kim May January 26, 2013

I just made this with goats milk as I have a milk allergy. Tuned out perfectly and I finally get caramel in my latte!! Thanks for this recipe.

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alexandra January 27, 2013

I’m so glad! Thanks for letting me know that goats milk works too – that’s really interesting and good to know in case someone else with a milk allergy asks. :)

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monika January 27, 2013

OH MY GOODNESS THIS RECIPE IS AWESOME!! I failed making caramel soooo many times I can’t even tell you! I was also looking for a recipe without the heavy cream and I came across this one..
I read the whole site and followed the instructions closely and BOOM, 30 minutes later I have the most delicious caramel cooling on my counter top!! AND I GOT IT FOR THE FIRST TRY!!!
Thank you so much for this recipe and all the tips that helped me make the best caramel ever!!!

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alexandra January 27, 2013

Wow, that’s amazing to hear! You have no idea how much you made my day with that comment. The post is so long because I wanted to make the recipe as detailed as possible; I’m so glad all those details helped you out!

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Veronica January 27, 2013

I just made this, and when I re-heated it to melt the hard lumps, it separated! Why? :)

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alexandra January 29, 2013

Before you put it back on the stove, did you have mostly a pot of milk with a big hunk of hardened sugar, or was it mostly fluid caramel with just some small pieces of hardened sugar?
If it was almost all nice, fluid caramel and then messed up once you put it on the stove, my next question for you is, did it then become a pot of milk with a hunk of sugar, or did it just get really lumpy, like the milk curdled?
If everything was looking pretty good before you put the caramel back on the heat, my best guess at this point would be that you weren’t stirring it constantly. But if you can get back to me with answers to these questions, I might be able to help you more with a solution! :)

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Veronica January 29, 2013

It was mostly mixed before I put it on the stove, and it pretty much curdled. I was stirring constantly like it said to. Isn’t that weird?

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alexandra January 31, 2013

Yeah, that is weird… Your stove was on medium-low too? If so, how long did it take you for the caramel to melt in the first place? If it melted faster than about 15-18 minutes, I’m thinking that maybe your stove runs hotter and you need to lower it a bit?

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Elisa Duarte January 29, 2013

I just did it! Yieii!! And its really good!

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alexandra January 31, 2013

Yay! So glad to hear it!

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Marian February 1, 2013

I thought, what could be so difficult in it… until. The sugar cools down too quickly and turns into lumps when adding the milk. Ps. Third try going on

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alexandra February 1, 2013

Don’t give up if the sugar hardens when you add the milk! Your caramel isn’t ruined. Just put it back on the stove and stir continuously until all of the sugar melts back in again, and you should have a nice, fluid caramel.

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PinchOfLime February 15, 2013

So glad I found this recipe! I’ve been looking for an easy one without cream and this was perfect. I did a batch earlier today and I had the same problem with milk separating though. My sugar also started melting before the first eight minutes so I determined that my burner was way too hot on the medium-low setting. I did a second batch the heat on the lowest setting. It took about 15 minutes longer, but the end result turned out great. A little more time versus burnt sugar was worth it. Gotta love trial and error! Anyways, thanks for posting this. It made my hot apple cider taste just like Starbucks’ Caramel Apple Spice which is exactly what I was looking for.
PinchOfLime recently posted..Roasted Garlic Hummus (and the benefits of eating it)My Profile

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alexandra February 16, 2013

That’s awesome to hear! I can only imagine how good that Caramel Apple Cider must taste. You do need to play around with the heat level on your stove sometimes since each one is different, so I’m so glad you figured out what works for you. Making this caramel sauce gets super easy with time, trust me!

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Tasha February 17, 2013

I’ve made this twice within the last month and both times its been PERFECT! Really simple to make so long as you dont give up when the sugar hardens, just keeps stirring and voila, the most delicious sauce I’ve ever tasted!
The first time I made it i let it cook a little long so it was quite thick, however I stirred it into my morning coffee(caramel latte’s are my fave too). This time I only cooked until the sugar clumps had dissolved as I wanted to pour it onto icecream.

Thankyou soo much for a recipe minus the cream!

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alexandra February 24, 2013

You’re welcome! I’m so happy that you’re enjoying the caramel sauce and that you’ve gotten the hang of making it. It gets easier every time you do it; I make this sauce all the time, and it’s incredibly easy to do now. I still need to try it on ice cream myself. Sounds fantastic!

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Tasha March 2, 2013

I thought I also ought to add that I made it with skimmed (0.1%) milk and it worked fine :) I usually use skimmed at home and I had forgotten to buy 2%!

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alexandra March 3, 2013

Thanks for telling me! Good to know. :)

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Molly March 2, 2013

I have to say thank you, thank you, thank you! I just made this caramel sauce tonight and it is amazing! I can’t believe how great it tastes with just three tiny ingredients. I’ve made caramel sauce before with heavy cream, and I’m so excited to find a healthier version! I do have to mention that my caramel turned into a hardened ball when I added the milk -even with constant stirring- but after 15 minutes (yes, be patient, people!) of more continuous stirring, I was rewarded. The hard caramel bits eventually incorporate into the sauce. I waited til it cooled, and my oh my, is it yummy! Cannot wait to drizzle it over sliced bananas and add a spoonful to my coffee, too!

P.S. Try adding a dash of balsamic vinegar if you’re feeling daring- it definitely adds another dimension!

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alexandra March 3, 2013

Ooh, I love the idea of drizzling the sauce over bananas! Sounds incredible! I’m so glad you like the sauce; sometimes caramel with cream has its use, but I find this sauce is awesome
for certain applications. And thanks for the heads up to others about needing to stir after adding the milk. I think sometimes people think there’s no way all that sugar will melt again, but it definitely does! Eventually you might not even have the issue of the sugar hardening in the first place. Somehow the more you make the sauce, the smoother the process becomes.

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Bex March 11, 2013

Hi, I made this today, first time trying to make caramel. It doesn’t seem quite right though and after being in the fridge all afternoon its not pourable anymore.. my hob seems to get hot very quickly as the sugar melted in the first 8 minutes!
Also, I’m making the caramel to go into chocolates.. have you got any tips for how it should be?
Thanks. X

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alexandra March 11, 2013

Hi Bex! I’ve never experienced this caramel getting solid at all, so I’m a little surprised you had this issue. Your hob definitely seems to run on the hot side though, so I would suggest turning down the temperature if possible so that the sugar takes longer to melt (closer to 16 minutes). But, assuming you added the milk as soon as your sugar melted and turned the right color, how long did you cook after adding the milk? And was the milk boiling at all while you were cooking the caramel? If you could get back to me hopefully I can give you some more answers and you can make those chocolates perfectly!

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Bex March 12, 2013

I can’t turn my hob down any more.. that was the coolest it goes. But will try again today
I cooked it for around 5 minutes after adding the milk, just to get the lumps to melt again. It did boil, is it not meant to?
Thank you for the quick reply!

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Bex March 12, 2013

Okay, I tried again. I managed to get the heat lower, it took over the 16 minutes to completely melt. All seemed fine, but end result still seems off.. maybe a little grainy? It just doesn’t look like smooth caramel. Any ideas??

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alexandra March 12, 2013

The caramel will bubble up when you add the milk, but once you stir it in and put it back on the heat again, you don’t want it to be boiling anymore. If it does, the stove is too hot. With your second attempt, I’m thinking that probably shouldn’t have happened since you lowered the heat, right? Did you stir constantly once the milk was in? One thing I’ve experienced is that if you don’t, the milk quickly gets too hot and curdles a little, giving the caramel a weird texture. Does that help at all?

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Kelli B March 18, 2013

THANK YOU SO MUCH for this recipe! I never keep condensed milk, half and half or evaporated milk on hand and needed some caramel sauce today. Your recipe saved me and is SO YUMMY! Having it on a spice apple cake right now – heaven! My playgroup moms will be so impressed tomorrow!

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Kelli B March 18, 2013

Also – Your recipe was soooo wonderfully detailed that I was able to pull it off on the first try. Thanks for the taking the time to be so specific so I didn’t spend my whole night scraping burnt sugar out of a pot!

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alexandra March 19, 2013

You’re welcome! That’s so great that the recipe helped you out and your caramel sauce turned out well. :) Thanks for making my day with your comment; it’s nice to hear when someone really appreciates a recipe!

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sara March 20, 2013

hi from Sardinia!yesterday i had a friend over for coffee and a chat and along with the coffee and some banana bread i served a mini wafer cup filled with my very own first batch of caramel sauce….said friend texted me today first thing in the morning telling me she actually woke up thinking of that blissful flavour and texture….everything went according to plan in preparation, even the caramel lumping in one single ball and the milk bubbling right to the brim of the pan….not to worry, everything went fine anyway….i kept it on the hob for a few more simmering minutes to get the gooey consistency i was looking for to go with my very own delicious vanilla panna cotta….a happy time was had by all!!!!!

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alexandra March 21, 2013

That’s great Sara! I’m so happy to hear that you and your friend enjoyed the caramel sauce! I love how creative you were getting with it, serving it with panna cotta and banana bread too? Yum!

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Amy Morin March 25, 2013

I am the type of person who can mess up my kids boxed Mac n cheese so when I found your recipe, I was prepared for failure! :) but I NAILED it and it was soooooo good and surprisingly easy! Thanks!

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alexandra March 26, 2013

That’s amazing! Thanks for letting me know Amy. :) I’m so glad you’re enjoying your caramel sauce!

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Julie March 30, 2013

Thank you so much for your post. I was actually trying to make caramel from one of the youtube recipes (with cream, etc) and thought mine had failed (& now what do I do with this failed caramel – usually you don’t have to throw things out – you just have to figure out how you can still use them!). So I googled failed homemade caramel sauce & got your site, and due to your encouragement to not freak out if the caramel’s hardened, I therefore didn’t, kept stirring & sure enough I have a caramel that’ll work for that cheesecake I made for Easter dinner at my brother’s house after all! Yum! I’ll have to read your recipe & try it next time, if it’s just as good using milk instead of cream (I’m not too concerned about the cream – we have raw cream from our raw milk (except I did use store bought this time, as I didn’t think to save the cream for the caramel)).
Anyway, thank you thank you for addressing the “failures” so they need not be failures!

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alexandra March 31, 2013

Well, I must say that I never expected to help someone with a different caramel recipe through this post, but I’m so glad I did! Kitchen failures kinda stink, and I’m always one to do a lot of research when I experience one so I can rectify my problem. Great to know that this time I was able to help someone else!
There are a lot of variations on caramel sauce out there and since I don’t know what recipe you were using, it’s hard to say how this recipe would compare, but this caramel sauce made with milk has been a big hit at my house and I’ve heard from a lot of other readers who have tried it and loved it. I would say, give it a try if you’re feeling experimental! (And don’t be worried about a big hunk of hardened caramel in the process). ;)

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Lina April 3, 2013

This recipe is awesome!!!! I’m 15 completely clumsy and managed to make this on the first go!!!

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alexandra April 4, 2013

That’s AWESOME! I’m so glad you told me… made my day! :)

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Ellen April 4, 2013

Hi – I tried this recipe twice yesterday, and both times they failed. Both times, it was fine dissolving the sugar, but when I took it off the stove to add the milk, I was continuously stirring, as you said, but once I’d added the milk and it had stopped bubbling, I noticed small bits floating on top. I scooped some out and it wasnt hardened sugar, it was soft, probably curdled, milk. The milk was hot when added, so I’m stuck about where I went wrong! I tried just heating it up more afterwards, but the lumps still stayed there. I’m determined to find out because so many people are getting great results!!

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alexandra April 4, 2013

Hmm.. Is it possible that you heated the milk too much and it was curdled before you added it to the sugar? Perhaps your microwave runs hot…
I’ve never experienced what you described or heard of anyone experiencing that, so that’s the only thing I can think of. Also make sure you keep stirring once you put it back on the stove.

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stacey April 10, 2013

Mine curdled too :(
Used hot milk but it still split. Definintely curdled, not crystallised sugar. Very bummed, I need a caramel sauce for tonight but don’t have any cream and was avoiding dragging the kids out in the rain, but looks like I’ll have to, cos now I’m out of milk too!

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alexandra April 15, 2013

Hi Stacey,
I’m sorry that you had trouble with the caramel sauce! However, I’ve come up with a few things that may explain why your milk curdled. Firstly, are you using regular granulated white cane sugar? That’s what you should use for this recipe, as a different type of sugar could cause a variety of problems. Secondly, if you got the caramel too dark (and therefore too acidic) before adding the milk, this could have caused the milk to curdle. Lastly, if your milk was getting old, it would have been more likely to curdle. Hope these tips help and you give the caramel another try!

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Kristian Amber April 17, 2013

I just trief this out it turned out great good to know it works with rice milk too
now dialysis patiants like myself can enjoy can enjoy caramel sauce without worrying about the high phosphous content in heavy cream

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alexandra April 20, 2013

That’s great to here! Thanks so much for letting me know about your success with the recipe. I haven’t tried rice milk, but I think it’s awesome that it works here!

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sarah April 27, 2013

this is the ONLY caramel sauce i will ever use. it is downright amazing and EASY. thank you so much for the wonderful recipe!

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alexandra April 30, 2013

Wow, thanks so much for the amazing comment! I’m so glad you like the caramel sauce! :)

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melanie May 3, 2013

Tried this three times and followed the instructions to the letter every time (including the troubleshooting suggestions in the comments), but always ended up with a curdled mess. Well done to those of you who can make it work but I’ll just have to stick with tradition.

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alexandra May 4, 2013

I’m sorry to hear the caramel didn’t work out for you. I’ve never had the curdled problem myself, so it sort of baffles me when people do. Did you happen to read this from a previous comment I replied to?
“Firstly, are you using regular granulated white cane sugar? That’s what you should use for this recipe, as a different type of sugar could cause a variety of problems. Secondly, if you got the caramel too dark (and therefore too acidic) before adding the milk, this could have caused the milk to curdle. Lastly, if your milk was getting old, it would have been more likely to curdle.”
If so, and if you were stirring constantly when you returned the caramel to the stove, I’m really not sure what else to tell you.

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Tiffanie May 6, 2013

Have never made caramel before so this was my first attempt and so far it’s been a success. Once the sugar was melted, not completely watery but runny (I was afraid to burn it), I took it off the heat and added half of the warm milk and it immediately turned to a rock. I initially started to panic but remembered your suggestion and returned it to the heat. After about 10 minutes it did finally melt but I left it on the heat a bit longer in hopes to thicken it a bit as I plan to use it for dipping apples. It’s in the fridge now in 4oz jars cooling. Will let you know how the end result turns out.

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alexandra May 6, 2013

Sounds like you did pretty well, especially for a first attempt! I’m hoping you kept stirring while you had it on the heat… that is CRUCIAL, but if it looked fine going in the fridge, all should be well. I would love to hear if the apple-dipping works out for you. I would think you’d need some pretty thick caramel for that!
By the way, do make sure that when you melt the sugar, you don’t have any sugar crystals still visible. It should all turn to liquid before you have to worry about burning it; I get mine pretty dark rust-y colored since I like to take it all the way to the edge, so don’t be too timid. :) That being said, you’ll definitely get better and less “shy” with practice at this method!

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Tiffanie May 6, 2013

Yes, I did continuously stir the caramel while continuing to heat it after adding the milk. The caramel is a dark walnut color and extremely thick, perfect for dipping apples. I will be making several more batched tomorrow as its for teacher appreciation gifts for my children’s teachers.

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Sara May 13, 2013

Hi I tried this recipe and it mostly worked but there were a few things I had trouble with. After I adde the milk, the caramel hardened and I put it back on the heat and it eventually melted like you said it would, but the finished product was too thick and when I put it into the fridge, it became solid. I warmed it back up and put in more milk to thin it, which worked, but it’s still too hard to pour after being in the fridge. Is it still too thick because when it’s warm it’s the right consistency… And btw thanks for the wonderful recipe

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alexandra May 16, 2013

How long did you have it back on the stove after you added the milk? If you kept it on there for a long time, that might have caused it to get really thick. Maybe next time you could try lowering the heat a bit after you add the milk. Also, just check to make sure your proportion of sugar to milk matches the recipe. My caramel is very fluid even after being in the fridge.
Please let me know if you have any more questions! I’m glad you liked the caramel even if you hit that little roadblock, and I’m sure practice will make perfect with this!

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Kevin May 13, 2013

Delicious. They do not carry my favorite coffee creamer anymore, Salted Caramel, but this taste exactly like it so I am very happy with this recipe. Thank You.

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alexandra May 16, 2013

You’re welcome! I’m so glad the caramel lived up to your expectations!

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bree May 20, 2013

well after two fails, third time was the charm! it finally turned out, and boy was it yummy! i put it on vanilla ice cream with sea salt on top. delicious!

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alexandra May 22, 2013

So glad that you preserved! The combination of caramel sauce, vanilla ice cream, and sea salt sounds TO DIE FOR!

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Christy May 27, 2013

Third attempt in progress! Here’s hoping that third times the charm. I had the first batch on way too high of heat- it started melting after five minutes! I tried to keep going even though it melted early, but I hadn’t heated up my milk yet and the whole thing kind of failed. The second time I had much lower heat, but the milk curdled. :( I think I may have gotten the caramel too dark before adding the milk, and I think I had the heat too high when I put it back on the stove. I was trying to get the hard pieces to re-melt, and I got impatient. I’m hoping this third attempt goes well!

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alexandra May 27, 2013

Good luck! Sounds like you’re troubleshooting yourself pretty well. I’ve only had the curdling issue happen to me once (actually just a few days ago) and I was pretty baffled by why/how it happened. I think I either got it too dark or I may have had something in my measuring glass that threw the whole thing off since I has only rinsed it from a previous use. Hope your next batch works out! And by the way, if you only have a few small pieces of hardened sugar left after you add the milk, sometimes you can just let the pot sit (off the stove) and the residual heat will make it melt after a while. :)

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Crystal May 30, 2013

Can i use this for caramel popcorn?

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alexandra May 31, 2013

I can’t say for sure since I’ve never made caramel corn before… what I can tell you is that the longer you cook the caramel after adding the milk (stirring constantly), the thicker the caramel will be. If you try it out, I would love to hear how it works!

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Keliria May 30, 2013

Thanks for the post! I almost always have a hankering for caramel and almost never have cream! Tried this just now with relative success; the end result wasn’t quite as smooth as it could have been (milk got too hot, sugar may have been too dark also), but I poured it over a pan of brownies anyway. Texture shortfalls aside, this is still a huge success to me because 1) I now have a no-cream caramel recipe, and 2) Any attempt in candy without catastrophic results is a pretty huge win! :)

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alexandra May 31, 2013

Well I’m glad it went relatively well; for your first time around, that’s pretty good! I guarantee you’ll get better after a few attempts; I make iced caramel lattes every day, so I literally make this sauce ALL the time. It gets much easier with practice. :)

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Emma June 5, 2013

Hi! I didn’t exactly followed your instructions, but I used the same ingredients. Turns out, it worked well! (BTW, it was my first attempt)
thanks for sharing your recipe with us! :)

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alexandra June 5, 2013

Well I’m glad it worked for you!! You’re welcome of course :)

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Eliza June 6, 2013

I’ve just attempted this recipe, and since I only need a little bit of caramel, I decided to CUT the recipe in half. I did the measurements correctly, and followed the recipe still, but when I added the milk it balled up and left me with LOTSS of milk sitting in the pan. I melted the ball, but it was still milk. So I gave up after that half and tried to do it again, this time, I’d add the caramel-milk mixture instead of plain milk. This time it curdled. -_- I ‘m willing to try it again but after two days of trying to create a perfect caramel to lace in this ice cream I’m making, I’m tired. Any suggestion? I just know next time I’m doing it all at once.

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alexandra June 6, 2013

Hi Eliza!
When you say that after you melted the balled-up sugar, you still had milk, what do you mean by that? The caramel sauce is thin unless you cook it longer, so is the fluidity of it what makes you say it was still milk? Or did it look different than what you see in my photos? You can always keep cooking the sauce, stirring constantly, after you add the milk if you want it to be thicker. You can also try scaling down to 1 cup milk while leaving the remaining ingredients as-is. Does this help at all?

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Tanja June 6, 2013

I’m so excited to try this & put it in my coffee (among many, many other things)! Where would I be able to find that curved container with the spout that holds the caramel in your photos? It’d be perfect!

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alexandra June 6, 2013

Hi Tanja! I got the container at Home Goods I believe, but if you search for “syrup container” on Amazon you can also find it there. :) Enjoy your caramel!!

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Mary June 15, 2013

So, it’s my mom’s birthday and I figured I’d experiment with a dessert I’ve never made before. So I made a baked cheesecake. It looks like it turned out well, but I won’t know for sure until we try it. Here’s hoping!

But the reason I’m telling you this is because I wanted to top it with something and I thought salted caramel would be an awesome idea. But since I’ve never made it before, I had to scour the internet for a good recipe. (And I figured, if I screw up the caramel and the cheesecake turns out horribly, at least I haven’t really wasted a good cheesecake haha. Great logic, huh?)

Anyway, so I found a recipe and it went HORRIBLY MISERABLY wrong! So that went in the trash, but I was determined to make another batch. And I found your recipe, which was made with NO CREAM!!! And I thought, surely this will fail, but let’s try it! And my oh my it was SHEER PERFECTION! It turned out exactly as you’d described (except my sugar started melting in the first 8 minutes and I used soy milk). It was absolutely smooth and velvety, no hardening, no clumping.

I am so excited to try it this evening!! Thank you for an amazing recipe!

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alexandra June 15, 2013

Haha I got a kick out of reading your story! I was scanning to the end at first thinking, “Did it work? I need to know!” So suspenseful haha :) I’m so happy if turned out well for you and that’s great that you were able to use soy milk. The sugar will liquefy faster depending on the temperature of your stove; yours might run a bit hotter than mine. Sounds like you did an awesome job though! Your cheesecake sounds amazing!

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Mary June 27, 2013

Oh! You replied – I never received the notification haha.

SO glad my story didn’t bore you – as I was writing it, I though, ‘get a grip Mary, she doesn’t need your entire life story!’

So, the cheesecake was a HUGE hit! I used this recipe http://allrecipes.com/recipe/omas-cottage-cheesecake/ (using 1/3 cup honey instead of the sugar) and made a healthy pecan-stevia crust. Everyone love love LOVED it and the caramel just made it perfect!

This weekend will be make-more-caramel time! :)

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alexandra July 3, 2013

Haha, no it wasn’t boring! I’m not sure why you didn’t get the reply notification; you should have. :/ E-mail glitch, I guess!
That’s so great, though!! I’m really happy to hear it went over so well!

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Heather June 28, 2013

You just made me so happy! I searched and searched for a caramel recipe that used milk so that I could try using lactose-free milk. I used 2% Lactaid milk and after reheating to get rid of some hard clumps, I have a delightful success! Just made some popcorn and drizzled a little on top while it’s still hot – yum! Can’t wait to make oatmeal carmelitas using this. Thanks :)

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alexandra July 3, 2013

Yay! I’m so glad to hear that! Caramel popcorn and oatmeal carmelitas both sound good; way to get creative!

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Jacqueline June 30, 2013

I just made this successfully! Thanks to your detailed instructions and other people’s comments, I was able to get this right on the first try! :) my sugar started to melt before the first 8 minutes so I then just eyeballed the pot and made sure all of the sugar was in a liquid state and had a medium-dark brown colour before taking the pot off the heat. Then I stirred in the heated milk and although the sugar became solid again, I just turned on the heat and kept stirring like you suggested until all the sugar dissolved into the milk.

So delicious! anks for sharing your recipe!

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alexandra July 3, 2013

So cool! Part of making this caramel sauce is definitely having an eye for what each stage should look like, and the more you practice, the better you get. Sounds like you did an awesome job!

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Alice Kolonis July 3, 2013

Oh. My. Goodness! I just finished making this a few minutes ago. It is amazing. So easy and great caramel flavor. I did cook it a bit longer to thicken it. I’m curious to see how thick it gets once it has cooled. Thanks for the recipe. I love your blog. Filled with the perfect balance of info and humor. The photos are always beautiful. Sites like your encourage me to try new things. Keep up the good work!

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alexandra July 5, 2013

That’s great!! So glad the caramel worked out perfectly for you. And thank you so, so much for your sweet words. It’s so nice to hear when people appreciate the blog and have good things to say. Thanks so much for encouraging ME!

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Lioness4life July 5, 2013

OH MY GOD!!!! Just made this at 11 at night, and boy was it super amazing! My sister, And I loved it, and the fact that it’s so simple is going to prove very handy in the future. I was actually kind of nervous to try this, because last time I tried to make caramel… yeah it didn’t go well… But I made this with 1% milk and table salt haha, and it still worked!!! So psyched!!!

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alexandra July 9, 2013

I’m so glad you guys liked it!! It’s always fun to hear when another person tries the recipe and enjoys it so much. It’s awesome that you can make amazing caramel with basically the most fundamental ingredients, right??!

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Michelle July 5, 2013

Hi, I have diabetes type 2 and work hard to reduce my use of sugar. Can you tell me, if I choose to use less sugar when trying to make the carmel milk, will it still work? I am excited to make this and find the ways I can use just a little, at times, to enjoy the rich flavors i enjoy, without over doing my sugar intake.

Thank you for any knowledge you can share with me, with regards to your experience in recipe experimentation.

Michelle

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alexandra July 8, 2013

Hi Michelle,
You can use less sugar, but the less you use, the thinner your caramel will be (unless you cook it even longer). If you use a lot less, you will have something more like caramel milk, as you called it, as opposed to caramel sauce. But, if that’s all good with you, then by all means, go for it! Hope that helps. :)

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krista July 8, 2013

I was just wondering… could I use brown sugar instead? I know Brown sugar gets grainy so would I have to cook it longer?

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alexandra July 9, 2013

Hi Krista,
For this recipe, you really need to use 100% pure cane sugar (basic white granulated sugar). Any time I’ve tried doing anything similar with brown sugar, I’ve ended up with a grainy mess no matter what. Sorry!

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Jeannette July 11, 2013

For some reason, I can’t get my sugar to melt! I’ve had it on medium-low for about 30 minutes now (possibly longer) and it’s still just in it’s normal form. I’m using pure cane sugar. Do I need to add water to it or something?

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alexandra July 11, 2013

That’s strange, but you don’t need to add water. I would suggest turning up your heat. Every stove is a bit different, and it’s possible that yours just runs on the cooler side. Try turning it up to medium and see how that goes, and if you still need to increase the heat, do so a bit at a time.

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Jeannette July 11, 2013

I ended up turning it up to just below medium and it started to caramelize very quickly! The caramel is delicious! Thanks for the recipe!

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alexandra July 12, 2013

Perfect! You’re welcome. :)

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brian taylor July 21, 2013

Thank you!
I’ve always bought the expensive stuff from the supermarket. And this is tastier and I know the ingredients. Awesome.

I did it first time lucky, by the way!

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alexandra July 21, 2013

That’s great!! It’s beginner’s skill, not beginner’s luck, of course!
You’re welcome. :)

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Violetta July 23, 2013

I just want to say this recipe was super easy to make and the end result came out delicious!!! I do however to say that I followed to recipe step by step and in the middle of the making, whole milk curled :( It was quit disappointing to see and I tried putting back to the heat, but nothing helped. So…. I took my little hand blender and blended it all together!!! The end result: Delicious Caramel Sauce……. no wasted groceries and of course happy boyfriend :)

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alexandra July 23, 2013

I’m glad the caramel turned out well in the end! I’ve made the sauce more times than I can count and it’s only curdled on me once. I’ve explained a few possible reasons in previous comments, if you’re interested. Good to know the hand blender can smooth it out though!

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AmandaL July 23, 2013

Thanks so much for this recipe! I’ve tried making caramel sauce before with no success. I made this recipe with soy milk and it turned out perfectly, a delicious topping for pancake brunch.

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alexandra July 23, 2013

Yay! So glad this recipe worked for you! Sounds like you’ll be having some delicious pancakes!

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Sue July 24, 2013

Can’t wait to try this! Thanks for sharing!

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alexandra July 27, 2013

I’d love to hear if you give it a shot! :D

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TerriAnn August 3, 2013

I just finished making this recipe and at first I was about to write a bad review and say it didn’t work. But then I gave it a few minutes to set and tasted it and it is DELICIOUS!! My little one is eating it with apple slices and wants to know what else I have to dip in it!! It is very easy and very good. When you get to the part where the giant glob is in the middle of your pan don’t panic it will mix in with the milk. (that is when I panicked).

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alexandra August 4, 2013

Thanks TeriAnn. I would have hated for you to be disappointed with the recipe, but it’s absolutely true that you might get a glob of sugar that needs to be melted back into the liquid. It’s so easy to panic when you see that, but once you know it’s expected and have a little patience, it all works out. Milk has less fat than cream, which is of course what makes this recipe different from so many other caramel sauces, but the smaller amount of fat is what causes that risk of the sugar seizing or clumping. I’m glad you’re enjoying your caramel though!

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Eleora August 9, 2013

Before, I keep trying the wet method of caramel making and… failed miserably. BUT right after I see your post, I set off to the kitchen and work on another batch of caramel sauce. And…..it works on my first try!! I’ll never thought about adding milk into caramel. You are my caramel hero. ;D

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alexandra August 9, 2013

That’s amazing!! I’m so happy to hear that. And I’m pretty happy to be someone’s caramel hero too haha. :D

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Treena August 14, 2013

Hi there, I’m hoping you can help me, I absolutely LOVE Caramel Frappé’s and after finding your recipe for a No Cream Caramel and all the comments from people who have tried it and had it turn out Perfectly I am desperate to try your recipe myself. The problem I have is I live in the UK and we don’t measure in Cups :-( Please could you tell what quantities I need in either Grams or Ounces many thanks Treena

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Treena August 14, 2013

Ok so I posted a comment asking for the quantities of Sugar and Milk in either Grams or Ounces, but Me being Me couldn’t wait for a reply, You see my big problem is I have NO PATIENCE! So I consulted the Oracle that id Google and found an online converter which worked out at 200 Grams Sugar and 250 Grams Milk. I set to work, got everything I needed and HOPED for the best, after the first 8mins (as stated in the instructions) nothing had happened, by the end of the second 8mins I noticed the sugar on the bottom seemed to be colouring and as I scooped the melted sugar over the un-melted sugar it turned into “Globs” of hard caramel, and I debated throwing it out :-( However I remembered the warning Not to PANIC, just in time and lowered the heat and it soon all melted together :-) Of course as soon as the milk hit it, everything seized up and I ended up with a pan of caramel coloured milk and a huge Glob of hard caramel on the bottom of my pan, but because I had read the instructions AND comments before I started I knew exactly what to do, stir, Stir and STIR some more! Once it all came together I returned it to the heat, as I like a thicker Caramel 10 mins later and now in a jar I have THE MOST AWESOME, Home made Caramel which will be used to make Banoffee Frapeé’s ( Strong Coffee blended with Milk, Ice, Banana and Caramel) later with my Closest Friend, who I will be sharing this recipe with :-D THANK YOU SO MUCH FOR SHARING X X

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alexandra August 14, 2013

Hi Treena,
Sorry I couldn’t get back to your comment sooner, but it was 3AM my time when you commented, so that would be why haha. Anyway, I’m so glad everything worked out for you! The good news is, caramel is pretty flexible in that if you increase or decrease your sugar:milk ratio, it’ll just make a thinner or thicker sauce. I just worked out the conversion, and you actually used less milk than stated in the recipe, but that would work out better for you since you wanted a thick sauce anyway. Sometimes I cut it down to one cup of milk, which is about what you did by my calculations. I do all my recipes in weight measurements now too, so if you ever want to check out some other recipes on the blog, you won’t have to convert the newer ones!
Thank you so much for sharing the recipe, and for your funny and sweet comment. And if you want to send me a Banoffee Frappe, I’ll be happy to accept! LOL

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Emmy August 18, 2013

Hi! I made this today and the flavor is delicious. Just to make sure, it turned out as it should, it is supposed to be rather thin, right? I’ve had it in the fridge for several hours and it has thickened up some, but not as much as I thought it would. I’m not complaining! I, like you, like to put it in my coffee. I just want to make sure that it came out right. Thanks!

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alexandra August 18, 2013

Yup, sounds right! If you want it to be really thick, you can cook it longer while stirring. You can also reduce the milk to 1 cup to get a head start on the thickening, but you’ll still need to cook it longer.

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Mary Michael September 6, 2013

Used unsweetened vanilla almond milk and it turned out great! I cannot wait to make a homemade caramel macchiato and maybe just maybe kick my starbucks habit! Thanks for the recipe!

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alexandra September 7, 2013

That’s awesome! I’ve definitely become less Starbucks-hooked since I started making my own caramel sauce and diy lattes. :)

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Kassie September 17, 2013

I am currently sipping a hot cup of salted caramel mocha made with this sauce, and it is delicious! I did have to return it to heat in order to melt some chunks, but the chunks did melt and it turned out wonderful. Other recipes I’ve tried, turned my lattes oily, but this one is perfect and the liquid form makes it easy to work with. Thanks for sharing!

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alexandra September 20, 2013

Yay! I’m so happy to hear that. I haven’t made salted caramel mochas with it, so I’d love to hear what you did!

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nicole spoden September 17, 2013

Thanks soo much for the easy recipe for the carmel sauce. I also use coco powder just to give it some flavor and color. Is it ok if I feature you and your recipe on my blog?

Come and follow me and I will do the same for you.

creatingmomof4.blogspot.com

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alexandra September 20, 2013

Hi Nicole! You can feel free to share the recipe on your blog, but if you do so, please write it in your own words and link back to the original recipe on my blog. Thanks so much for asking!

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nicole spoden September 23, 2013

Love visiting your blog. Can you tell me where you upload your photos? Do you do them yourself? If you your blog pictures yourself, great work!!!
nicole spoden recently posted..Fall days are offically here.My Profile

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alexandra September 29, 2013

Thank you so much Nicole! I’m not sure what you mean by where I upload them, but I do take all the photos myself.

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Tracy Michaels September 20, 2013

I made a sweet potato panna cotta for dessert tonight. I was searching for a caramel sauce recipe to go along with it and came across your recipe. I’ve never made a caramel sauce. The recipe was wonderful and the sauce is delicious! Thank you!

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alexandra September 21, 2013

I’m so happy to hear that! Thanks for letting me know. :) Your panna cotta sounds awesome, and I’ve never made panna cotta before, so you’ve beat me on that!

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Tracy Michaels September 28, 2013

Made the caramel sauce again tonight to go with some apple pie burritos I was making. Good grief……………I’m addicted!!!

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alexandra September 29, 2013

Dang girl, apple pie burritos?! Talk about creative and tasty-sounding!! Send me some? ;D
So glad you like the sauce!

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anita September 22, 2013

this was amazing! thank you so much before your blog i was left with a harden gob of caramel that my brother described as sticking to his teeth and a bit sickly (he wasnt the only one, i felt the same lol). i was hoping i could make it pourable so this was great!

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alexandra September 22, 2013

Haha I know what you mean – that stuff will stick to your teeth like mad! I’m glad everything worked out. :)

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Amy September 22, 2013

Very Good! Followed the recipe to a T and it came out beautifully! Thanks so much!

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alexandra September 22, 2013

Awesome! You’re welcome. :)

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Laura October 5, 2013

Great recipe! I substituted a tablespoon of bacon fat for 1/4cup of milk. It was amazing. Thank you

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alexandra October 8, 2013

Glad you liked it!

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Jen October 6, 2013

I’ve made caramel where you melt the sugar in water, then let it boil and add butter and heavy whipping cream, and it turned out great. Tonight, I didn’t have heavy whipping cream and didn’t want to go to the store again, so when I found this recipe, I was so happy. Little tricky, I thought I was doing it wrong at first, until I saw the sugar start to melt. I either let water get in it or just didn’t stir it enough, because it was already hard in some parts before I even added the milk (I used vanilla almond milk because that is all I had), so it was a little bit of a pain trying to mix it together. I had to scrape with a knife for a bit to mix it, but the extra 15 minutes did the trick. I let it cool for a bit before I put it in the fridge, but it still seems a bit thin (it’s been in for about an hour). I read a previous comment about stirring it at room temp, so I am going to try that, but I did notice that it was a bit thin, even after the 15 minutes extra on the stove. I’m wondering if it was the type of milk that I used or if I used too big of a pot when cooking it. It tastes great though, even if it is a little sweet, but I attribute that to the milk being sweetened. I will totally be trying this again, and experimenting with different ways because I don’t really drink milk, but my boyfriend does, and he normally gets almond milk or coconut milk. Thank you!!

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alexandra October 8, 2013

I tend to think this method of making caramel (the dry method) is easier just because there’s no waiting for boiling and so forth, and I like this particular recipe because it’s just so simple! You mentioned you had some hard pieces after melting the sugar, and that might actually be because you stirred too much. You really want to move the melted sugar around as little as possible, just to prevent if from burning, until it’s all liquid. If it starts to harden or clump, just lay your hands off a bit and it should all liquify. Wait for it all to melt and then cook it just long enough to get it to that deep rust color, which will also help cut some of the sweetness. As far as it being thin, I would just try cooking it longer after adding the milk. I always use a huge pot so I don’t think that’s much of an issue. Hope that helps and I’m glad you like it!

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Katherine October 10, 2013

WOW!!! Amazing recipe and such wonderful helpful hints. I’ve never tried the dry method before now. You made it so simple. I got a wonderful, astounding looking and tasting caramel sauce on my first try ( didn’t expect that ) but I attribute it all to your detailed description of how to handle each step! Thanks so much for sharing and the effort you put out to help others do it right!

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alexandra October 11, 2013

That’s fabulous! I’m so glad it worked out well for you. :)

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mel October 13, 2013

Hello,

So is pure cane sugar the best to use or regular granulated sugar?

Also is it possible or ok to can this recipe? or bad cause it has cream?

Anyone know how long they can keep it for in the fridge? I wanted to make some as gifts and for me but don’t want to give bad caramel at Christmas, since it is a couple months away…I want to make sure they also have a few months to have it at home too.?

Thanks for all of this I am excited to try it.

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alexandra October 13, 2013

Usually the granulated sugar you find in stores (like C&H, for example) is pure cane sugar.
I have no idea whether this sauce can be canned, although you might want to note that it uses milk, not cream (although you could use cream if you want to). It will keep for a while in the fridge, but I can’t say exactly how long since we always end up finishing it in less than a month. If you were to make the recipe for Christmas gifts, I would suggest waiting until mid-December to start making the caramel, and then when you give the jars away, your recipients should have plenty of time to enjoy it all. If you do can the caramel though, perhaps you could start making it earlier, but I really don’t have any knowledge to share with you on that front, unfortunately.

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Brttany November 21, 2013

I wanted to give this as a Christmas gift. So if I use cream(or even milk), can this be shipped to another state and be okay for consumption? Thanks.

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alexandra November 21, 2013

I don’t claim to be an expert on the subject of food storage, but I think it would be totally fine, especially in the winter months. I leave my caramel sauce (made with milk) out of the refrigerator sometimes and I’ve never had a problem. Same goes if you make it with cream. :)

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Brttany November 21, 2013

I, too, thought it would be fine. Going from a very cold state, to another cold state. Just thought I would get your input. Thanks a lot!

Kim Robinson October 18, 2013

Hello,
I made this tonight & it was delicious.
Thank You for sharing. I bookmarked it
for future reference.

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alexandra October 19, 2013

So glad! Thanks for taking a second to let me know. :)

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rita.a October 19, 2013

Succeeded on try #1. This recipe is DIVINE :D

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alexandra October 21, 2013

Yay, go you! Thanks :)

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Treena October 22, 2013

After tryng this recipe once, it has quickly become my Go To recipe for caramel :-). I noticed a few comments about the milk “Curdling” when it hit the hot sugar syrup and due to my own mistake had this happen to me too. However it has nothing to do with the recipe and after an little trial and error I soon discovered what was causing it. . . . The Milk had been heated too much. The milk should NOT BE HOT, if it’s too hot it WILL curdle and once that happens the only thing you can do is throw it out and start again! If your milk gets too hot Just throw it away, because even if you allow it to cool, as soon as it goes in the pan it will curdle. I have discovered the ideal temperature for the milk is JUST above body temp, if you put your finger into milk it should feel SLIGHTLY WARM. If it is really warm or hot, throw it and start a fresh.
Hope this comment can save a few of you from ending up with a curdeled mess :-)

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Robin VanDyke November 2, 2013

Absolutely perfect on the first try! Thank you so much for sharing all of your hard work.

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alexandra November 5, 2013

Yay!You’re welcome :)

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Caroline November 4, 2013

Good luck with the first try. Now I’m waiting for it to cool enough to put it into the fridge, but initial tastes are delicious. Thanks for the great recipe and the tips were very helpful.

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alexandra November 5, 2013

So happy to hear it!

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Rebekkah November 22, 2013

I’m a little bit in love with this recipe. :) When I first poured in the milk, I did get a huge ball of seized sugar, but I put it back on the stove. After stirring for a while, it all managed to melt down. I wish all the past caramel recipes I’ve tried had told me to just be patient and stir! I’ve thrown out so many batches that I thought were ruined.

I found this recipe while looking for a caramel that would stay pourable straight from the fridge. The fact that it uses just sugar, milk, and salt has me sold. :) The amount fit perfectly in a plastic sauce bottle, too.

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alexandra November 26, 2013

Woohoo! So glad everything worked out well for you! I love that this caramel sauce stays nice and fluid; for some reason microwaving caramel every time you want to use it just seems like an unnecessary burden haha.

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Patience Allen December 7, 2013

I have made this three times now. However, no matter how long i cook it, and let it cool, it still doesn’t thicken. Any ideas?

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alexandra December 8, 2013

What’s the longest amount of time you cooked it? Also, you could try reducing the milk to one cup, and then still cook it down a bit.

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Patience Allen December 8, 2013

The longest i cooked it was 35 minutes. I will try reducing the milk. Im making this for a few in laws for christmas, bit it needs to be thicker. Thanks for the advice!

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alexandra December 9, 2013

That’s strange, that it wouldn’t have thickened after cooking that long. How long did it take for the sugar to melt? I’m wondering how the heat on your stove compares to mine…
Let me know how it works with less milk!

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Patience allen December 12, 2013

Hey, i just wanted to update you on the caramel sauce. I tried it with a reduced amount of milk, and it worked great!!! I am making salted caramel sauce for christmas because it tastes that great :D however, instead of a cup, i used 3/4ths of a cup and it thickened up to what i wanted!

Scotty December 8, 2013

Thank you, Alexandra, for the recipe and clear instructions.
I just put it in the fridge after my first batch/first attempt.
It looks absolutely perfect for my lattes!
(And tastes great, too, after licking the spatula during cleanup.)

How long should it cool before I try to use it in coffee do you think?

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alexandra December 9, 2013

I’m happy to hear everything turned out well for you on the first go! By now, the caramel will of course have cooled completely, but for future reference, you can even add it to your coffee immediately after making it. I do it all the time. It won’t be very thick, but I find that it actually works better for coffee when it’s not so thick because it mixes in better.

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Kelsa December 19, 2013

This is, by far, some of the BEST caramel I’ve ever tried! My boyfriend ADORES it!!!! Thank you!!

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alexandra December 23, 2013

Awesome…so glad to hear it. Thanks so much!

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Lorna January 3, 2014

Never attempted a caramel before. I wanted to try a version with milk because I never have cream on hand. This was easy and so yummy! Worked on my first try! Thank you so much for your very detailed recipe. I will do this for my coffee and desserts…the possibilities are endless. ;)

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alexandra January 4, 2014

Oh good! Sometimes I’ll buy cream and make a more traditional caramel for desserts, but I usually don’t have it on hand and taste-wise, I really like the milk-based caramel just as much. I’m glad it worked well for you!

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Gary January 15, 2014

Ive tried using your recipe, and have followed it to the letter. However, I ran into a problem that isnt mentioned in this guide.
It seems that my caramel doesnt have the smooth creamy consistency that yours has. Im not sure why, but instead of the milk making the caramel smooth and creamy, it has settled into lots of little white bits throughout it. Can you give me any feedback or info on why this might have happened? Or where I could have possibly gone wrong?
Im certain I followed your recipe perfectly, and I cant figure out why mine doesnt turn out the same way as yours. Thanks in advance :)

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alexandra January 15, 2014

Hi Gary,
It sounds like your milk curdled. That can happen for a few reasons which I’ve talked about in other comments – your milk might have been getting old or you might have heated the sugar too much before adding the milk (taking it to a really dark rust color that’s close to being burnt). Curdling can also happen if the milk isn’t warm enough before adding. Other than that, I’ve only had the caramel curdle on me once or twice, and sometimes it’s hard to pinpoint what causes it. I would try it again if you haven’t already; you might just have better luck next time. Also, if you caramel ever does curdle again, I’ve been told you can beat it with a hand blender to smooth it out again. Hope that helps!

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Laura January 19, 2014

I love love love your recipe !!! I was looking trough the internet to find a caramel recipe without milk and butter and I found yours. I just made it and it tastes like heaven. The real caramel taste and with your desciption it was very easy to make. Thanks for sharing.
Have a great week.
Laura
Laura recently posted..Whole Orange Cake & Lemon Zest GlazeMy Profile

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alexandra January 19, 2014

Aw, thank you so much! I’m so glad you had success with the recipe and liked it so much!

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Ruby February 8, 2014

I tried this today and it was delicious! Thank you for the recipe!

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alexandra February 10, 2014

Awesome! So glad to hear it. :)

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Victoria February 20, 2014

It is amazing how forgiving this recipe is! At one point I had a pot of hardened, crystallized, slightly browned sugar (I think from moving it around too much while it was melting). My sugar also hardened into a ball when I added the milk. After lots and lots of stirring, though, I still ended up with a DELICIOUS caramel. Can’t wait to try it in an iced latte! Thanks for your clear directions!

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alexandra February 23, 2014

It’s kind of tricky and forgiving all at once I think! Anyhow, I’m so happy the caramel worked out well for you. I have a recipe for how I make my iced caramel lattes here, in case you want to check it out. :)

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JC March 10, 2014

Hey there,

Recently i’ve become health-conscious and started dieting, working out, and jogging.

With the serving size above, you think it’ll affect my current routine (ie my diet)? I have a cupcake business; and i love adding caramel to everything. But now i’m sticking to fruits, vegetables, and yogurt and i was wondering if i could add caramel on these without getting me fat again.

Thanks!

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alexandra March 14, 2014

Hi JC! I’m not a nutritionist so I really can’t tell you what you should or shouldn’t eat. Personally, I try to just practice moderation and maintain a healthy balance in my diet. This caramel sauce is definitely much healthier than a typical one made with cream and/or butter and much lower in fat, but it’s not “healthy”. It’s still made of sugar. That doesn’t mean I don’t think you should have any; it’s just all about moderation. :) Again – not a nutritionist by any means, so this is just my two cents.

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Pal March 20, 2014

I had a “fine curds and whey” caramel sauce after adding the milk and salt, ( the curds were not hard they were kind of very fine shredded cheese texture) so the pot went back to the stove to see if cooking more would dissolve the curds, nope…tried added a TBS of butter to see if that would do anything…. nope, kept on cooking it …then tried my stick blender, and that fixed it. Thanks for the recipie, its a keeper !

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alexandra March 25, 2014

I’m so happy you liked the recipe despite the curdling issue! Hopefully you’ll find that next time you manage to avoid the issue. There are a few tips in the comments for preventing it, and it’s usually pretty avoidable!

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Sukyi March 26, 2014

Hey! Will coarse brown sugar work with this recipe? Thanks!

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alexandra March 31, 2014

No, you definitely need to use regular granulated cane sugar. :( Brown sugar will react differently to the heat.

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Joanne March 27, 2014

I have not read all the comments, hope this is not a repeat repeat. You have a huge following, that is great! I just wanted to say you are not alone in wanting to make a carm. sauce with milk vs cream” I’ve been playing with the idea for months & agree “cream…way too many fat calories” why don’t more people think that? I was really glad to find your blog. BTW I just used the microwave recipe (my other “wonder”…why not the microwave?…its so easy!) I found at http://www.gimmesomeoven.com and it is great. I used my 8cup glass measuring cup and it works like a charm for caramel sauce made with milk.
Thanks for the confirmation…milk works! Jo

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alexandra March 31, 2014

So you made the caramel sauce with milk in the microwave? That’s awesome! I’ll definitely have to check that out. :) Thanks for sharing!

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Joanne March 31, 2014

I put the milk in per the microwave recipe & thought it was curdling. The wee curds stirred out tho & it cooled to a reasonable thickness. I did not let my caramel brown enough tho…next time I won’t be so worried about burning the sugar. Cheers! Jo

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alexandra April 1, 2014

Thanks for the tips! You have my curiosity up now. :)

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alexandra January 15, 2014

Great! I’m glad you found a ratio that works well for you. As you can see, that part of the recipe is quite flexible, so you can switch it up depending on how you’ll be using the sauce. :)

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