Caramel Parfait Recipe

This caramel parfait recipes give you instructions for both homemade caramel sauce and a tasty homemade vanilla pudding.


Caramel Sauce
3/4 cup margarine or butter
1 1/2 cups firmly packed brown sugar
2 Tablespoons water
1/4 teaspoon salt
3/4 cup evaporated milk
1 Tablespoon vanilla extract
(Makes about 2 1/2 cups)

Vanilla Pudding
4 cups milk, divided
1/4 teaspoon salt
1 cup granulated sugar
6 Tablespoons cornstarch
2 Tablespoons margarine or butter
2 teaspoon vanilla extract

1/2 cup finely chopped almonds
(Serves 4-6)


Caramel Sauce:

Place the margarine, brown sugar, water and salt into a medium sized sauce pan.

Turn to medium heat, bring the mixture to a boil, stirring constantly.

Boil for 3 minutes.

Remove from the heat and stir in the evaporated milk and the vanilla.

Transfer to a glass container and let cool before assembling the parfaits.

Vanilla Pudding:

Using a medium sized sauce pan, heat 3 cups of the milk just until the edges start to bubble.

In a small cup, stir together the salt and sugar.

In another small cup, stir the cornstarch into the remaining 1 cup of milk.

Gradually stir the cornstarch/milk mixture into the heated milk.

Next gently whisk in the sugar mixture.

Heat the pudding and bring almost to a boil, cooking over medium heat until nice and thick.Stir with a rubber spatula to keep it from sticking to the bottom of the pot.

Remove the pot from the stove and stir in the margarine until it has melted and is combined. Stir in the vanilla.

Spoon and divide into individual glasses. Place into the refrigerator to let cool before adding the room temperature caramel sauce.

Garnish with chopped nuts.

Refrigerate for at least 4 hours before serving.