How To Make Caramel Sauce2013 Aug 20 | Written by: Mary Ann de Mesa | Tags: Desserts, Dips & Sauces
How To Make Caramel Sauce, When you hear the words “caramel syrup” and “caramel sauce”, what immediately comes to your mind? Most likely you will think of the rich, sweet (and often slightly salty) liquid that is usually served on top of popular treats and desserts, like ice cream and cakes.
Favoured for its creamy and smooth texture, caramel sauce is a considerably versatile sauce. Aside from lending distinctive flavour to a variety of desserts, caramel can also add great flavour to hot and cold beverages, such as coffee, cappuccino and hot chocolates. And of course, this thick, flavourful sauce is a favourite liquid topping for sweet breakfast foods, such as pancakes and waffles.
The Basics Of Making Rich Caramel Sauce
The process of making a rich, heavenly sweet caramel sauce is fairly easy, provided you know the basics and tricks. And take note that you don’t need a lot of ingredients and any fancy kitchen equipment to create homemade caramel sauce, as the recipe below will show you.
This is an example of a basic caramel sauce recipe, which you can try anytime at home. Pay attention to the tips included, too, as these will help you come up with the right kind of caramel sauce–whether as a standalone treat or an add-on to your favourite desserts.
- 1 cup (220g) caster sugar
- 1/3 cup water
- 80g butter
- 1/2 cup heavy whipping cream
- 1 tsp vanilla (optional)
- a little salt
Instructions and Tips:
- In a heavy duty saucepan, carefully combine the sugar and water and heat over low heat.
- Using a spoon or spatula, stir the mixture gently and carefully, until the sugar dissolves in the water. This will take 6-8 minutes.
- Increase the heat to medium-high and bring the mixture to a boil, 1-2 minutes. (Make sure that the sugar is dissolved completely before allowing the mixture to boil.)
- Reduce heat and allow mixture to boil, uncovered, for a few more minutes or until it turns golden brown in colour. (Be careful not to stir the syrup during the boiling stage to reduce chances of crystallisation.)
- Watch the mixture carefully. Once it turns slightly golden, stir or tilt the pan gently back and forth until the syrup turns dark, reddish-brown colour.
- Once the caramel reaches desired colour, remove from heat and add in the butter. Stir carefully but quickly, ensuring the hot caramel does not stick to the bottom of the pan.
- Pour the cream into the pan and stir until well combined.
- Add vanilla and a little salt. (Use the right amount according to your taste.) Stir until blended well.
- Serve the caramel sauce warm or at room temperature. You may also choose to store your homemade caramel syrup in a tightly sealed jar or container, keep in the fridge for up to a month.
Other Tips To Consider:
When cooking caramel sauce, you have to be careful not to touch the hot caramel. Wear protective gear like an oven mitt or gloves when handling the pan. It is ideal to use a heavy-duty, bigger pan as well since the caramel mixture will likely bubble up. In addition, make sure that the utensil you will be using for stirring, such as a wooden spoon or spatula, can withstand the heat of caramelised sugar.