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All Reviews for Caramel Sauce for Chocolate Pudding Cakes
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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 15 mins
total: 15 mins
Yield: Makes 2 cups
med104889_1009_des009p_s.jpg
Ingredients
Ingredient Checklist
1 cup sugar
6 tablespoons (3/4 stick) cold unsalted butter, cubed
1/2 teaspoon coarse salt
1/2 teaspoon vanilla extract
1/2 cup heavy cream
Cook's Notes
Other uses for this sauce: Add a spoonful to hot chocolate or steamed milk. Serve warm as a dip for fruit, pound cake, or toasted bread.Drizzle over scoops of ice cream.Spread onto warm pancakes or roll in crepes.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 15 mins
total: 15 mins
Yield: Makes 2 cups
med104889_1009_des009p_s.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 15 mins
total: 15 mins
Yield: Makes 2 cups
Recipe Summary
prep: 15 mins
total: 15 mins
Yield: Makes 2 cups
prep: 15 mins
total: 15 mins
prep:
15 mins
total:
Yield: Makes 2 cups
Makes 2 cups
med104889_1009_des009p_s.jpg
med104889_1009_des009p_s.jpg
Ingredients
Ingredients
- 1 cup sugar
- 6 tablespoons (3/4 stick) cold unsalted butter, cubed
- 1/2 teaspoon coarse salt
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy cream
Directions
In a medium saucepan, heat sugar over medium-high until melted and brown at edges, 3 minutes. With a heat-resistant spatula, pull melted sugar toward center until all sugar is melted and caramel is deep amber in color, 3 minutes more.
Immediately whisk in butter, salt, and vanilla extract (take care as mixture is extremely hot and will bubble).
Whisk in cream.
Pour into a heatproof container and let cool. (To store, refrigerate, up to 3 weeks.)
Cook's Notes
Other uses for this sauce: Add a spoonful to hot chocolate or steamed milk. Serve warm as a dip for fruit, pound cake, or toasted bread.Drizzle over scoops of ice cream.Spread onto warm pancakes or roll in crepes.
Cook’s Notes
Other uses for this sauce: Add a spoonful to hot chocolate or steamed milk. Serve warm as a dip for fruit, pound cake, or toasted bread.Drizzle over scoops of ice cream.Spread onto warm pancakes or roll in crepes.
Reviews (12)
Add Rating & Review
42 Ratings
5 star values:
8
4 star values:
11
3 star values:
14
2 star values:
6
1 star values:
3
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Reviews (12)
Add Rating & Review
42 Ratings
5 star values:
8
4 star values:
11
3 star values:
14
2 star values:
6
1 star values:
3
Add Rating & Review
42 Ratings
5 star values:
8
4 star values:
11
3 star values:
14
2 star values:
6
1 star values:
3
42 Ratings
5 star values:
8
4 star values:
11
3 star values:
14
2 star values:
6
1 star values:
3
42 Ratings
5 star values:
8
4 star values:
11
3 star values:
14
2 star values:
6
1 star values:
3
- 5 star values:
- 8
- 4 star values:
- 11
- 3 star values:
- 14
- 2 star values:
- 6
- 1 star values:
- 3
Martha Stewart Member
Rating: 5 stars
02/16/2019
This is going to be my go-to recipe for caramel sauce from now on! Mine turned out just like the picture: thick, but viscous enough to drizzle over dessert. I left out salt because not all my guests will like it.
A few tips:
1. Cook on a lower heat, around medium. Never cook at a high temp!!! The sugar melts slowly, but as others say, it turns amber coloured in a flash.
2. Remove the pan from the heat every now and then because it helps avoid burning the sugar. The first time I ever made caramel I didn't do this and it became burnt. No worries though, just pour boil water into your pan, let sit until the water cools and clean out. Then start over. Easy peasy!
3. Have all ingredients prepped before beginning. This is crucial. Heat up your cream until just warm (don't have it boiling, just warm).
4. The cream will likely seize once added, but that effect is reduced since we heated up the cream beforehand. Just return the pan to the stove for a few seconds. Whisk the mixture and it'll come together in no time!
5. I halved the recipe, but next time I'll make it in full because it's THAT good!
Martha Stewart Member
Rating: 5 stars
02/22/2017
I made the caramel sauce and it was so very delicious. I am going to make it again but this time I am going to use your recipe for baked chocolate pudding. Thank you Martha
Martha Stewart Member
Rating: Unrated
05/21/2016
I did the recipe just like the video, which varies a little bit from the one on the text. Perfect taste and texture, very recommended!
Martha Stewart Member
Rating: Unrated
05/16/2016
Did it say anything about water I did mine this way it darkened really quick next batch 3 tablespoon water
Martha Stewart Member
Rating: 4 stars
06/01/2015
Easy, quick recipe that tastes great! Watch Martha's video to help you see what you need to do. Gets dark quickly at the 5 minute mark, so keep an eye on it, take it off the burner when light Amber color. Great on homemade ice cream or drizzled on any dessert, yummy! This is truly a family favorite!
Martha Stewart Member
Rating: Unrated
01/06/2013
just made this recipe,it was very easy to put together,served it with a pear upside down cake,delicious!
Martha Stewart Member
Rating: Unrated
09/01/2012
I used a very heavy enameled cast iron dutch oven to melt the sugar, so of course it took longer than 3 minutes for the sugar to initially melt. :) The butter and sugar didn't quite seem to combine. 5 tablespoons, or even 4, might have incorporated a bit better. The sugar just seemed over-saturated and not able to take anyy more oil. However, it turned out very well, and it's all I can do to keep from eating this with a spoon out of the jar. So good!
Martha Stewart Member
Rating: Unrated
11/20/2011
I used this carmel sauce in the chocolate carmel sandwich cookies and the sauce was the best I've ever had. Didn't care for the chocolate cookies but the sauce and frosting was exceptional.
Martha Stewart Member
Rating: Unrated
10/27/2010
The other thing about the sugar turning quickly is that if you are using a good pan, such as one with a copper bottom, they retain lots of heat so pull it off a bit earlier than you anticipate and the residual heat will turn it. When I do caramel I add the cream off the heat and then return it just to smooth it out. Never had any problems with it. Good luck.
Martha Stewart Member
Rating: Unrated
02/07/2010
Perhaps your heat was too high. On my stove, 7 would be medium-high on any other stove, but on mine it's high. Don't go by minutes - if your heat is hotter than what was used in the recipe, it's going to cook faster of course. Go by color of the sugar. One other thing - you really have to act quickly with sugar. A matter of seconds and it'll be burnt. It can't hurt to remove the sugar from the heat and stir everything in. You can always return it to the heat to cook it longer if need be.
Martha Stewart Member
Rating: Unrated
11/09/2009
Mine ended up burned!! Why doesn't the recipe call for using a candy thermometer? 3 3 minutes seems to have been too long. Are you supposed to leave the pan on the heat while adding the butter? and while adding the cream. I am not happy with this recipe.
Martha Stewart Member
Rating: 5 stars
02/16/2019
This is going to be my go-to recipe for caramel sauce from now on! Mine turned out just like the picture: thick, but viscous enough to drizzle over dessert. I left out salt because not all my guests will like it.
A few tips:
1. Cook on a lower heat, around medium. Never cook at a high temp!!! The sugar melts slowly, but as others say, it turns amber coloured in a flash.
2. Remove the pan from the heat every now and then because it helps avoid burning the sugar. The first time I ever made caramel I didn't do this and it became burnt. No worries though, just pour boil water into your pan, let sit until the water cools and clean out. Then start over. Easy peasy!
3. Have all ingredients prepped before beginning. This is crucial. Heat up your cream until just warm (don't have it boiling, just warm).
4. The cream will likely seize once added, but that effect is reduced since we heated up the cream beforehand. Just return the pan to the stove for a few seconds. Whisk the mixture and it'll come together in no time!
5. I halved the recipe, but next time I'll make it in full because it's THAT good!
Rating: 5 stars
Rating: 5 stars
02/22/2017
I made the caramel sauce and it was so very delicious. I am going to make it again but this time I am going to use your recipe for baked chocolate pudding. Thank you Martha
Rating: Unrated
05/21/2016
I did the recipe just like the video, which varies a little bit from the one on the text. Perfect taste and texture, very recommended!
Rating: Unrated
Rating: Unrated
05/16/2016
Did it say anything about water I did mine this way it darkened really quick next batch 3 tablespoon water
Rating: 4 stars
06/01/2015
Easy, quick recipe that tastes great! Watch Martha's video to help you see what you need to do. Gets dark quickly at the 5 minute mark, so keep an eye on it, take it off the burner when light Amber color. Great on homemade ice cream or drizzled on any dessert, yummy! This is truly a family favorite!
Rating: 4 stars
Rating: Unrated
01/06/2013
just made this recipe,it was very easy to put together,served it with a pear upside down cake,delicious!
Rating: Unrated
09/01/2012
I used a very heavy enameled cast iron dutch oven to melt the sugar, so of course it took longer than 3 minutes for the sugar to initially melt. :) The butter and sugar didn't quite seem to combine. 5 tablespoons, or even 4, might have incorporated a bit better. The sugar just seemed over-saturated and not able to take anyy more oil. However, it turned out very well, and it's all I can do to keep from eating this with a spoon out of the jar. So good!
Rating: Unrated
11/20/2011
I used this carmel sauce in the chocolate carmel sandwich cookies and the sauce was the best I've ever had. Didn't care for the chocolate cookies but the sauce and frosting was exceptional.
Rating: Unrated
10/27/2010
The other thing about the sugar turning quickly is that if you are using a good pan, such as one with a copper bottom, they retain lots of heat so pull it off a bit earlier than you anticipate and the residual heat will turn it. When I do caramel I add the cream off the heat and then return it just to smooth it out. Never had any problems with it. Good luck.
Rating: Unrated
02/07/2010
Perhaps your heat was too high. On my stove, 7 would be medium-high on any other stove, but on mine it's high. Don't go by minutes - if your heat is hotter than what was used in the recipe, it's going to cook faster of course. Go by color of the sugar. One other thing - you really have to act quickly with sugar. A matter of seconds and it'll be burnt. It can't hurt to remove the sugar from the heat and stir everything in. You can always return it to the heat to cook it longer if need be.
Rating: Unrated
11/09/2009
Mine ended up burned!! Why doesn't the recipe call for using a candy thermometer? 3 3 minutes seems to have been too long. Are you supposed to leave the pan on the heat while adding the butter? and while adding the cream. I am not happy with this recipe.
All Reviews for Caramel Sauce for Chocolate Pudding Cakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Caramel Sauce for Chocolate Pudding Cakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
