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Caramel is sugar that has been taken just to the edge of burning. Caramel's color reveals the extent to which it is cooked. The palest form is just concentrated sugar syrup. The next stage is golden, followed by amber and dark.

Source: The Martha Stewart Show, April/May Spring 2006



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How would you rate this recipe?
  • lindsayduk4395126
    14 JUN, 2018
    Was looking everywhere for a good recipe, tried two different recipes and they didn't come as I hoped it would. Then finally I searched for the last time ready to give up then I saw Martha Stewart, and right then and there I clicked on it and didn't even look at the recipe once, because it was Martha Stewart and I automatically trusted her to lead me in the correct way on my culinary adventures. As I started it was exactly what I was looking for the color and the thickness was amazing. Overall thank you Martha, at first I was lost when I started this journey, but now I am found in ways of making a delicious caramel sauce.
  • ramonawurm
    26 JUL, 2015
    Awesome stuff!!! So easy too.
  • tjbama
    19 JUN, 2015
    Didn't thicken as much as I thought but drizzled over cheesecake this is to die for...
  • MS11242606
    23 MAY, 2015
    So I made this sauce and I obviously did something wrong because the butter clarified after stirring the ingredients until the caramel color was formed. Martha, please provide a video to help those of us who are not as experienced. Thanks!
  • mrt
    18 MAR, 2015
    This was so easy to make and turned out perfect for me the first time. I was looking for a caramel sauce to make to use in my coffee and this is perfect.
  • Giantgoldstaple
    1 FEB, 2015
    Came out super dry and grainy, pale in color, even though I melted sugar in the butter first... No idea what I did wrong, made worst sauce ever though!
  • ButterBeanME
    16 DEC, 2014
    OH MY GOD this is so good, like having your favorite guy wrap you in his arms! I tripled the recipe and got over 32 ounces. Put it in the 4 oz jelly jars for Christmas gifts. Had about 1/2 cup or so left over for me!! I dumped everything in together, no grittiness. Used salted butter and omitted the pinch. Cooked to almost a soft ball stage, it does thicken as it cools. YUMMY!!
  • Meri-cakelady
    31 OCT, 2014
    This recipe was AWESOME! Very smooth and tasted great! I used the tip of the first review because I had read that it could come out gritty. So I melted the butter and brown sugar first over med heat until it began to boil...removed from heat then added the condensed milk and vanilla on low/med heat for about 3 minutes. Removed from heat and stirred until smooth, then chilled in fridge. :)
  • Wendy Cox
    24 NOV, 2013
    excellent and easy caramel sauce recipe. I would add that I cooked the brown sugar and butter until sugar was liquid and starting to boil. removed from heat and added milk, returned to heat and boiled stirring constantly for 6 min. Removed from heat and added vanilla then returned to heat for 1 more minute. It was perfect!
  • NLovesFood
    14 OCT, 2013
    I just made this and it is so delicious! I used sugar in the raw. I halved the recipe due to the ingredients I had available. It's my first time making anything caramel, and this came out perfect. I added sliced apples which were seasoned with cinnamon and nutmeg. Then I made a crumble. I buttered muffin tins and added the apple and then the crumble. I put a little crumble on the bottom. Just a sprinkle as a trial and error. It's in the oven now. It looks and smells yummy. Thank you Martha!!

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