I remember a time when I was terrified to make caramel sauce but once I tried it I was hooked! It’s not just the flavor that will make you want to make this all the time, it's super easy to make.
I've added Philadelphia Cream Cheese to my caramel sauce to give it an extra layer of creaminess. The flavor and texture are incredible.
Caramel Sauce Recipe with Philadelphia Cream Cheese
- 1 cup granulated sugar6 Tablespoons butter3 ounces Philadelphia Brand Cream Cheese¼ cup half and half or heavy cream
- Before you begin, make sure to have all caramel ingredients ready and next to you by the stovetop. Caramel isn’t very forgiving so be prepared to stand by the saucepan for about 5-6 minutes without distraction.
- Using an electric mixer, blend 3 ounces room temperature cream cheese in a medium mixing bowl until smooth, about 2 minutes.
- Add ¼ cup half and half or heavy cream and blend for additional 2 minutes. Combined the ingredients will be approximately 1 cup in volume.
- Pour ½ cup of mixture into a small cup or bowl as set next to stove, reserve remaining cream to make Reposado Cinnamon Crema
- For best results use a 5 quart heavy bottom sauce pan. Heat 1 cup sugar on medium high heat in the sauce pan. Begin whisking the sugar as it begins to melt.
- Sugar will start to resemble large crystals, keep whisking until the sugar is completely melted, when the sugar begins to boil do NOT stir.
- Watch closely, when the sugar turns a deep amber color add butter and whisk until butter is melted.
- Remove the pan from the burner once butter is melted, slowly add the cream mixture and continue to whisk until cream is totally incorporated.
Store the caramel sauce in a container with a tight fitting lid and refrigerator for up to 2 weeks.
Chilled caramel can be reheated on stove top or microwave oven before serving.
This recipe is being shared with “Fall Into PHILLY Recipe Challenge” at Real Women of Philadelphia. The challenge; to create a recipe combining PHILLY cream cheese with one of these seasonal ingredients! Apple, Pumpkin, Cinnamon, My ingredient was caramel!!
I stumbled upon the secret of how to make caramel by myself at home one night playing around with sugar and butter on the stove, like a true glutton, and stumbled upon this article when curiosity struck me if others were adding cream cheese to make their caramel sauce, well, a sauce - rather than an tooth-breaking nightmare.
See, initially I used just butter and sugar, which of course started becoming *very* hard as it cooled (since I was using the most sugar and least butter I could while still getting the sugar completely dissolved in the saucepan. I randomly had the idea to introduce cream cheese and see if that would stop it from hardening, and instantly I knew I was onto something as I saw the texture change radically with just a spoonful of cream cheese added. From then on, each experiment was increasingly delicious, soft, and spreadable even after it cooled.
I am writing here now to note just that *brown sugar* really knocks the caramel sauce out of the park. It begins to taste somehow nearly identical to Sanders Fudge topping - which is amazing - despite no chocolate being present. I guess I know now that their secret is brown sugar... I'd reckon using brown sugar in place of granulated sugar here would be amazing also!
Noelle, I'm sorry for the late response, I've been traveling a lot the last two months with cooking shows, contests and holidays.
You are spot on when it comes to using brown sugar to make caramel, I use it to make my caramel sauce quite a lot. I actually prefer the flavor as you mentioned above, it tastes so much like a home cooked caramel fudge. If you haven't already tried it...add sa pinch of malden sea salt for a knock your socks off salted caramel. YUM! Thank you for stopping by and leaving such a lovely comment. Happy Cooking, Rebecka
Wow, Thank you so much for this recipe! I tried making some caramel, but I was out of cream, so I tried using coconut milk, and it was way too watery. So I was wondering, would it be possible to make caramel with cream cheese? Because cream cheese is one of my favorite foods. So I'm so happy that I found your recipe, and I am looking forward to testing it out! 😀
Hello Iva, I’m so happy you found me and the recipe! I can’t wait to hear how you like the result of making caramel w cream cheese. I think it’s divine!
Not Your Ordinary Agent
I've just finished a really yummy recipe with caramel sauce! Cannot wait to share it! Thank you for linking this to Foodie Friday! Come by Stir, Stitch and Straighten! http://notyourordinaryrecipes.blogspot.com/2011/10/document.html
Hi Mandi, There's nothing more frustrating than having to re-make a recipe even once. Three times can really get under your skin. Believe me, I've been you shoes many times and it's not fun! I really hope you have success with my recipe. btw the flavor of this caramel with apples is the bomb!shopannies, thanks sweetie for stopping by! I really appreciate your comments!
one of my favorite treats apples and caramel dip this sounds delicious
Ok, now this is caramel sauce I can handle! I was making caramel sauce last weekend from a bad recipe I had, and it took me THREE batches before I got the measurements right. I might whip some of yours up today just to feel better about myself. And to dip my apples in. 🙂 I would love it if you would stop by my blog to say hi! I'm featuring a recipe for pumpkin pancakes today! They're yummy and super easy. 🙂 I hope you're having an awesome day! Mandi at BBM
Ms Veronica, That's great! Thanks for sharing my recipe. You're pumpkin drink sounds pretty yummy too...maybe you could add some caramel and make it a hot drink...just a thought! MsKitty, thanks sweetie! I'm still messing around with designs but think I'll hand over the real thing to a professional. I'm going to use some of the money from my RWOP win to have my blog redesigned.Foodness, hope you have the opportunity to make this luscious sauce, ti's the bomb!
Caramel is for sure my favorite sweet! Cream cheese sounds great.Take care
I love your new blog look !Great recipe !
I think I will share this on my blog with my fall crafts special - I was going to do an experimental pumpkin drink, but, who doesn't love caramel. Thanks:-)