Alton Brown Caramel Sauce Recipe

This Alton Brown Caramel Sauce Recipe is a smooth and buttery recipe, which uses heavy cream and light corn syrup. It’s a classic, foolproof recipe, ready in just 15 minutes.

Alton Brown Caramel Sauce Recipe Ingredients

• 2 cups sugar
• 1 tablespoon light corn syrup
• 1/4 teaspoon cream of tartar
• 1 cup water
• 1 cup heavy cream

How To Make Alton Brown Caramel Sauce

1. Combine the ingredients: In a 2-quart saucepan over high heat, combine sugar, light corn syrup, cream of tartar, and water. Stir briefly to combine and let the sugar dissolve.
2. Monitor the temperature: Allow the mixture to come to a boil. Once it hits 230°F on a digital instant-read thermometer, reduce the heat to medium.
3. Stir at 300°F: When the temperature reaches 300°F (about 5 minutes later), give the mixture a gentle stir.
4. Turn off heat at 340°F: Once the mixture reaches 340°F, turn off the heat and carefully remove the thermometer.
5. Add cream carefully: Slowly pour in the heavy cream. It will bubble vigorously—this is normal as moisture evaporates.
6. Cook briefly again: When safe, return the pan to medium heat and cook for 3 more minutes to thicken.
7. Cool and store: Remove from heat and allow to cool completely before transferring to a container. Store in the fridge for up to 1 month.

Recipe Tips

• Why add corn syrup and cream of tartar? These help prevent crystallization and keep the sauce smooth.
• Can I double the recipe? Yes, but use a larger saucepan and monitor the temperature closely.
• How to fix grainy caramel? Gently reheat and stir in a tablespoon of water to help dissolve crystals.
• Can I use a candy thermometer instead? Absolutely. A digital thermometer just reads faster.
• How to reheat caramel sauce? Warm gently in a saucepan or microwave in 10-second bursts.

What To Serve With Caramel Sauce

This versatile caramel sauce goes perfectly with many treats. Try it with:

• Vanilla or butter pecan ice cream
• Drizzled over brownies or apple pie
• Mixed into your morning coffee or latte
• On top of pancakes or waffles
• As a dip for sliced apples or pretzels

How To Store Caramel Sauce

Refrigerate: Store in a sealed container in the refrigerator for up to 1 month. Reheat before serving if needed.

Freeze: Not recommended as it may alter the texture, but short-term freezing (1–2 weeks) is possible if needed.

Caramel Sauce Nutrition Facts

• Calories: 160 (per 2 tbsp)
• Fat: 8g
• Saturated Fat: 5g
• Carbohydrates: 24g
• Sugar: 23g
• Protein: 0g
• Sodium: 10mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make caramel sauce without corn syrup?
Yes, but it may be more prone to crystallizing. Substitute with honey or omit entirely for a purer sugar version.

Why did my caramel burn?
Caramel can overcook quickly after reaching 340°F. Use a thermometer and remove from heat immediately at that point.

Can I add flavorings to the sauce?
Yes, stir in vanilla extract, sea salt, or a splash of bourbon after adding the cream.

Is this caramel sauce thick or pourable?
It’s pourable when warm and thickens slightly as it cools. Reheat for easier pouring.

Can I use dairy-free cream?
You can try coconut cream or a dairy-free substitute, but texture and flavor may differ.

Try More Recipes:

• Alton Brown Sticky Toffee Pudding Recipe
• Alton Brown Salisbury Steak Recipe
• Alton Brown Pumpkin Bread Recipe