Easy Breeze Caramel Cinnamon Sauce
I had some heavy cream in the fridge that was sitting there for a few days already. I figured I had to use it before I had to throw it away. Today, I did not have much time or did not want to be in the kitchen for too long so I thought of making some caramel for future use.
I have not made caramel in a while and to tell you the truth I do not know why because it is super easy to make and it tastes much better than the ones you buy at the supermarket.
This is a very easy recipe to do, will not take more than 15 minutes or so. You just need some boiling time, that’s all. On any event, now I have some caramel in the fridge to use very soon. I am so happy I made this….
PrintEasy Breeze Caramel Cinnamon Sauce
Miryam's original recipe
Yield: 6 servings
Ingredients:
1 1/2 cups unrefined sugar
1/3 cup water
1 cup heavy cream, an extra 1/4 cup if you like it runny, I like it thick
1 1/2 teaspoons pure vanilla extract, I put slightly more
1/2 teaspoon ground cinnamon, this can be omitted if you just want the vanilla flavor
Directions:
Mix the water and sugar in a medium saucepan.
Cook over low heat for 5 to 8 minutes, until the sugar dissolves. Do not stir.
Increase the heat to medium and boil uncovered until the sugar turns a warm amber brown, about 5 to 7 minutes, gently swirling the pan to stir the mixture. (Watch the mixture very carefully at the end, right before when starts turning color because the caramel will burn very quickly)
Turn off the heat. Stand back to avoid splattering and slowly add the cream, vanilla, and cinnamon. Simmer over low heat, whisking constantly until the caramel dissolves and the sauce is smooth, about 2-3 minutes, I use a whisk to do this. Allow to cool at room temperature. It will thicken as it sits.
TIP: Store in the fridge on an air tight container until ready to use. This recipe makes quite a think caramel, which is what I like, if you want it a bit more runny use an extra 1/4 cup of heavy cream in the recipe.
Nutrition facts calculated based on the recipe giving 6 servings.
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
Classic caramel sauce! The picture is gorgeous. It makes me sad to think some people buy caramels at the store when the real thing is easier and cheaper at home!
so wonderful and versatile. i’d love some on vanilla ice cream right now!
Looks very good. How long does it last in the refrigerator?
Oh gosh, the last time I made the sauce I probably had it sitting in the fridge for at least two months before I used it again. I was skeptical to use it after two months but nothing happened and it tasted super good still :-) Thanks for visiting my blog.
Thanks! I’m looking forward to making this sauce. I think I will double it so I will have some for the coffee cake and some for ice cream.
I made this sauce last night and it turned out too runny (tastes great though). I put it in the fridge overnight hoping it would help but it didn’t. What can I do to thicken it?
I think maybe you didn’t cook it long enough? I would reheat and perhaps add 1/2 to 1 tsp of corn starch. I don’t think any other way that it can be done :-( I hope this helps a little and thanks for stopping by.