Caramel is something which we all love to eat. But don’t know how to make it! You can get it from store but homemade caramel sauce is 10 times more tasty and healthy and most important simple to make at home.
Caramel sauce made at home is just so good in taste as it is fresh and when added it as an ingredient works amazingly and just gives a mouth-watery taste to dessert or food.
You might have some questions regarding how to make, preserve and use and many others. So to find out all the answers to your questions, read till the end.
Keep in mind before going to make caramel sauce is that have organized work space so that you keep in progress in work while dealing with such hot temperature to carry forward smoothly and safely.
First of all, you need to know that there are 2 types of caramel:1.Wet caramel and Dry Caramel and 2.Hard Caramel.
But here we will discuss about how to make wet caramel and how to use it as world’s best caramel sauce.
Things to Focus While Making Caramel Sauce
- For making caramel sauce, its better to use a pan with a heavy bottom so that your sugar doesn’t burn easily and restrains to stick with the pan.
- If you are planning to make it in a large quantity, for that you can use a deep sauce pan so that even if there is flatter your sugar doesn’t get burn easily.
- Make sure you are using a pan which it neither that small nor too big and your sugar granules spreads easily in one layer without overlapping each other and your chance of sugar crystallization and caramel seize will be more.
- 1 cup of granulated sugar (can also use refined sugar)
- 1/3 cup of water
- 3/4 cup of fresh cream
- 2 tbsp butter
Note: You can use refined sugar but don’t use powdered or icing sugar as it has cornflour and other impurities which effects the caramelization.
Steps To Caramel Sauce Recipe
STEP 1: Making of Wet Caramel
- First of all, take 1 cup granulated sugar and add it in a pan.
- After that add 1/3 cup of water over the granulated sugar.This will ensure that your sugar cooks evenly and slowly and your caramel doesn’t burn.
- Now let it allow to cook on a low medium flame and make sure not to stir otherwise it will allow you sugar granules to come together and will make your caramel hard and cloudy.
- Tilt your sauce pan in between to check that sugar doesn’t get burn.
- Try to cook your sugar free from impurities otherwise it will crystallize and you will not get the desired results. Also in case if your sugar gets crystallize add 1 tbsp of lemon juice in it and will make your sugar and water fluid through out without getting crystallize.
- You also might notice after sometime that an outer browny layer is formed. So to get rid of it, use a wet pastry brush alongside the outline and just wash down those sugar crystals downwards inside the pan.
- Try to cook your sugar on low or medium flame because it needs to be cooked slowly and raising the temperature may burn your caramel.
- Keep noticing the color of sugar changing which will help you whether your caramel sauce is ready or not.
- After you see your sugar turns out in amber color means that your caramel is cooked perfectly.
- You can check it whether your caramel is prepared or not is to take a pinch out from a pan on a plate and see its color whether its amber or not. Make sure to check this step very carefully because it is the point where the chances of your caramel to burn easily.
STEP 2: Addition Of Fresh Cream
- Now take out your caramel in a bowl and add fresh cream in it or you can use heavy cream also.
- Before adding the cream make sure that is warm so that you can maintain the equilibrium between both the things otherwise if you add cold cream your sugar will seize and have to repeat the whole process.
- While adding cream give a little extra attention because once you add it you caramel will start forming hot bubbles . So maintain a safe distance from the pan in which the caramel and cream is added.
- Keep mixing it on a low flame until we bring it back to cook for a couple of minutes.
STEP 3: Butter For Salted Caramel
- Once it is cooked you can add butter as well because it gives a different flavor and taste to your caramel which will taste absolutely amazing.
- Add 2 tbsp of butter in the pan and mix it well.
- You can also add a pinch of sea salt or a 1 tbsp of vanilla extract in case if you haven’t used salted butter to bring out more loud taste to your caramel sauce.
- In case you want to have more thick caramel sauce for that you can less cream and cook for longer and your desired caramel sauce is ready and for thinner sauce do the vice versa i.e add more cream and cook for lesser time.
You can store it in jar for about 10-15 days in your refrigerator without getting spoiled. When you need it then microwave it a for a minute and then use it in milkshakes, puddings, ice-creams or as a decorative. Whatever you like!