Lee'S Caramel Sauce
A rich, buttery caramel sauce with deep brown sugar sweetness, perfect for drizzling over ice cream, desserts, or breakfast treats, appealing to caramel lovers and dessert enthusiasts.
Ingredients
Instructions
- Bring sugar, syrup, and butter to soft ball stage (235° to 240°).
- Partially cool the mixture.
- Add evaporated milk slowly, stirring constantly until smooth.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light brown sugar. If you don't have white syrup, corn syrup can be a suitable alternative. Ensure you monitor the temperature closely to prevent burning, and use a candy thermometer for accuracy. Stir continuously after adding the evaporated milk to achieve a silky texture. If you want a thicker sauce, simmer longer to reduce.
Serving Suggestions
This caramel sauce is perfect drizzled over desserts like ice cream or warm brownies. It also pairs beautifully with Creamy Eggs And Cheese for a sweet-savory breakfast twist. Use it as a dip for fruits or as a topping for pancakes and waffles. For a delightful treat, try it alongside Yummy Crunch Peanut Butter Cookies.
Storage & Reheating
Store any leftover caramel sauce in an airtight container in the refrigerator for up to two weeks. To reheat, place the jar in warm water or microwave in short intervals, stirring frequently to ensure even heating. If the sauce thickens, you can add a splash of milk to loosen it up.
Nutrition & Diet Analysis (per serving)
Each serving of Lee'S Caramel Sauce contains roughly 473 calories, with 3g protein, 72g carbohydrates, and 20g fat. It is a good source of iron (17% of the Daily Value) and calcium (17% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of evaporated milk?
Regular milk can be used, but it will result in a thinner consistency. If you want a creamier sauce, consider using heavy cream or half-and-half instead. Adjust the cooking time slightly to ensure the sauce thickens properly.
How do I know when the caramel is at the right temperature?
The soft ball stage is between 235° and 240°F. A candy thermometer is your best tool for this; however, you can also test by dropping a small amount of the mixture into cold water. If it forms a soft ball, it's ready.
What can I do if my caramel sauce crystallizes?
If your sauce crystallizes, try adding a few teaspoons of water and gently reheating it while stirring. Avoid stirring too much during cooking to minimize crystallization, and ensure all sugar is dissolved before boiling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).