How do you make carmel syrup?!
How do you make carmel syrup?
I want to use it in my iced coffee, just like dunkin doughnuts.
Answers:
buy some Smukers carmel sauce.
it goes hecka good with coffee and doughnuts and you could top it on ice cream to!
Here's a recipe:
1 c. brown sugar
1/2 c. cream
1 tbsp. cornstarch
1 tbsp. butter
Bring to boil. Cool several hours in refrigerator or overnight.
That is a very easy question all you do is mix caramel and syrup together.
Caramel Sauce Recipe
1 1/2 cup sugar
1/2 cup water
3 tablespoons butter
1 cup heavy (whipping) cream, heated
1/2 teaspoon vanilla extract
Directions:
Place the sugar and water in a medium, heavy saucepan. Bring to a simmer over medium heat, swirling occasionally. Cover the pan, raise heat to medium-high, and cook for 2 minutes, or until the liquid gives off large, thick bubbles. Remove the cover and cook, swirling the syrup, until it turns golden brown.
Remove the pan from heat and stir in the butter with a wooden spoon. Add the cream, stirring constantly, then add the vanilla. Return the pan to low heat and stir constantly until any lumps have melted and the syrup is smooth. Serve warm over ice cream or cake, or pour into a jar, cover and refrigerate for up to 1 week.
Butterscotch Sauce
Substitute light brown sugar for the granulated sugar, and add 2 teaspoons of cider vinegar to the syrup along with the vanilla.
This recipe for Caramel Sauce serves/makes 2 cups
Recipe ID: 27368
Make the syrup just before you plan to use it.
INGREDIENTS:
* 1/2 cup cold water
* 1 cup sugar
* 1/2 teaspoon white corn syrup
PREPARATION:
1. Boil the water, sugar and corn syrup to the hard-crack stage or 310° on a candy thermometer.
2. When it reaches this stage, remove from heat and set into cold water to stop the cooking.
3. Remove from the cold water; the syrup must remain hot to be used.
use candy thermometer
3 cups sugar
1 cup water
teaspoon vanilla extract
bring this to soft ball stage
add half stick of butter to this
shut off fire and stir constantly till cooled
DANGER this will burn you if you ain't careful
Try this link
Caramel Sauce Recipe #37555
If you would like a sauce that is very soft and almost pourable at room temperature, double the amount of cream to 1 cup. Otherwise this caramel sauce will have to be warmed to be pourable.
1
cup
time to make 25 min 10 min prep
1 cup sugar
1 tablespoon corn syrup
1/4 cup water
1/2 cup heavy cream, heated
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1. In a heavy 4-quart or larger saucepan, preferably nonstick, stir together the sugar, corn syrup, and water until the sugar is completely moistened.
2. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling, about 5 minute.
3. Stop stirring and allow it to boil undisturbed until it turns a deep amber .
4. Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel.
5. It will bubble up furiously.
6. Using a high-temperature, heat-resistant rubber spatula, or a wooden spoon, stir the mixture until smooth, scraping up the thicker part that settles on the bottom.
7. If any lumps develop, return the pan to the heat and stir until they dissolve.
8. Stir in the butter.
9. The mixture will be streaky but will become uniform after cooking slightly and stirring.
10. Allow to cool for 3 minutes and then gently stir in the vanilla extract.