This is stocked all the time in our refrigerator. My caramel jar became empty, so I replenished our stock. If you make extra, you can make caramel flavored sweets (it's always a bit of a bother to have to make the caramel) without much effort. I love caramel.Once the caramel starts to color, it changes very fast, so work fast. You can finish it in the microwave, but when you are making a lot of caramel sauce, it's easier to cook it in a small saucepan. The microwave oven won't get dirty, and you can easily check the sauce to see its process. The recipe here results in sauce that has the consistency of loose runny honey. Please adjust the consistency to taste with boiling water. Recipe by Yukiline

I made this as a filling for dacquoise, but it's also great as-is! This delicious caramel is easy to make, it's actually quite shocking.This caramel from this recipe is a little thick, so if you want it loose, add 2-3 tablespoons of heavy cream. You could add milk, but it won't be as rich.If you want it to be bitter and a little salty, you can use salt from Hakata prefecture, but for sweets, fleur de sel is better. Recipe by mag44num

This is a very simple quick caramel sauce with the option on making it a salted caramel sauce. It's uses are limitless, its a delicious ice cream sauce but is great in cakes, cupcakes, brownies, pies and torte recipes. It can be added to frostings and whipped cream. It can be used as a drizzle for any dessert, popcorn. drink or on fresh fruit!

This is so simple and foolproof. It turns out a delicious creamy caramel sauce perfect for ice crea, cakes, brownies, bars, pies and cookies. It's a great apple dip and actually great fruit dip for many fruits! It can also flavor coffee and drinks as well.

The secret ingredient is the corn syrup. Keeps a foolproof caramel sauce, every time.

I felt that using granulated sugar is a bit wasteful, so one time I tried to make it with white sugar. Caramel made with granulated sugar has a light and elegant flavor but white sugar caramel is rich and has a home-y taste.Be careful not to cook it until the color becomes too dark, or it becomes bitter. Once you turn on the heat, don't stir at all until the surface of the pan turns golden brown. If you stir, it becomes difficult to get a dark color and the color will be off. Of course, you can use granulated sugar. The recipe and amounts are the same. Recipe by La Land

I wanted to eat both custard pudding with caramel sauce and whipped cream. So we use caramel sauce as a garnish for our custard pudding.-Step 2: Do not stir with spatula, but cook the sugar down while just shaking the pot gently.-Step 4: If you cook it down until dark brown in color, it will be a bitter... caramel sauce.Adjust the caramelization to your preference. Recipe by Chisora

Caramel sauce depends on the timing of removing it from heat. If your timing is off, it will be too bitter and won't flow right. So I wanted to make a pretty, slightly bitter caramel sauce. I experimented with the amount of water and the timing of heating and came up with my ideal caramel sauce.With this amount, you can make 6 pudding cups with the leftovers, but don't try to make a smaller amount or you will likely fail. You can store the remaining amount in the refrigerator without worrying about it hardening. Recipe by Pu-kosan

I wanted to have slightly bitter caramel sauce - not as sweet as store-bought.So I tried to make an easy microwave recipe for caramel sauce.If you add the heavy cream all at once, this cools the sauce too rapidly and the caramel will harden.Adjust the amount of heavy cream to suit the texture you want to achieve. If you want runny sauce, add more.On the other hand, if you prefer thicker sauce, reduce the amount of cream!The sauce will thicken as you chill it in the fridge.I suggest you to use a clear microwave bowl so that you can see when the sauce becomes brown.You can also decide how deep a brown you want the sauce to become. Recipe by Yukirinrin

I make basic caramel sauce in a pan. You can make it in the microwave too, but it's harder to mess up if you make it in a pan while observing it diligently. I always make custard puddings (flans) using this sauce! You can store it in the refrigerator in a sterilized jar. If you make a large batch, making custard puddings next time will be so easy!The key is to cook the sauce until it looks a bit too dark. If it's too light, the flavor will turn out too weak. However, be sure not to let it burn! Once it starts getting brown, don't take your eyes off it! It will splatter when you add the boiling water, so be sure not to burn yourself. Try turning the pan away from you when you add the boiling water. Recipe by Toiroiro

I tried various ingredient ratios, but this was the easiest. I l prefer the sauce to be slightly bitter.Measure out the water you will add later on at the start, and have it ready to use. Recipe by Gakochan

The original liquid gold. This sauce is perfect for so many different desserts and is also great for gifting. It will be ok at room temperature for 1 day after making, if you are gifting this. Recipe source : Sallysbakingaddiction.com