How to Make Creamy Caramel Sauce

Homemade Caramel Sauce Recipe — Caramel Sauce with Cream image

Cooking caramel sauce: Instructions

Homemade Caramel Sauce Recipe - How to Make a creamy Caramel Sauce — Caramel Sauce with Cream image

Step 1

Put water and sugar in a small Russian (small saucepan with straight sides and tops).
If there is sugar on the sides of the Russian, wipe with a wet brush. Bring to the boil.

Remarks:
To make sure the sugar does not crystallize when hot:

Make sure the pan is very clean.
Also make sure that sugar does not contain impurities.
And finally, avoid stirring the sugar when cooking.

Best Homemade Caramel Sauce Recipe — Caramel Sauce with Cream image

At the same time, bring cream to the boil and keep warm.

Best Homemade Caramel Sauce Recipe — Caramel Sauce with Cream — easy caramel sauce image

Cook sugar gently up to 340°F/360°F (170°C /180°C) until dark brown.

Best Homemade Caramel Sauce Recipe - caramel sauce recipe with cream — Caramel Sauce with Cream — easy caramel sauce image

Step 2

Add the boiling cream gradually, giving a circular motion to the saucepan.

Note: be careful not to add the cream too quickly because there may be a risk of spillage.

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Step 3:

Finish mixing with a whisk if necessary

Remarks: There may be bits of undissolved caramel. In this case, put over a low heat and stir until dissolved.
Once cooled, the sauce may be too thick. If so, relax it with a little more cream

Conservation: Keep for a few days in the refrigerator in an airtight container or in the freezer.

Use: The caramel sauce can be used as a dessert sauce, a decorative element to showcase your dessert plates.

Homemade Caramel Sauce Recipe — Caramel Sauce with Cream thumbnail
How to Make a creamy Caramel Sauce — Homemade Caramel Sauce Recipe — Caramel Sauce with Cream thumbnail
Best Homemade Caramel Sauce Recipe — Caramel Sauce with Cream thumbnail
Best Homemade Caramel Sauce Recipe — Caramel Sauce with Cream — easy caramel sauce thumbnail
caramel sauce recipe with cream — Best Homemade Caramel Sauce Recipe — Caramel Sauce with Cream — easy caramel sauce thumbnail
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How to Make Creamy Caramel Sauce? I cannot count how many times I angrily turned the page of a cookbook or magazine when I read in a caramel sauce recipe, “perform a dry caramel”, without much indication.

The secret of a caramel sauce depends on one simple thing: we must resist the temptation to stir the sugar. You should let it melt and it will turn himself into a dry caramel in front of you, with that amber color. Victory!

Most recipes for caramel sauce don’t specify that you shouldn’t stir the caramel.

So here’s a relatively easy caramel sauce recipe with ingredients you almost always have at home. Once you master the famous dry caramel, this recipe is a breeze. I’m sure this caramel will enhance many of your desserts to come!

It is a delight in a plain yogurt or with vanilla ice cream, on a slice of brioche or on pancakes.

Creamy Caramel Sauce recipe

Homemade Caramel Sauce Recipe — Caramel Sauce with Cream

Ingredients list for the caramel sauce

  • 1/2 cup (100g) of granulated sugar
  • 7 fl oz (200 mL) liquid cream
  • 2 tbsp (30mL) of water
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Instructions: caramel sauce recipe

Step 1

Put water and sugar in a small Russian (small saucepan with straight sides and tops).
If there is sugar on the sides of the Russian, wipe with a wet brush. Bring to the boil.

 

Remarks:

To make sure the sugar does not crystallize when hot:

Make sure the pan is very clean.
Also make sure that sugar does not contain impurities.
And finally, avoid stirring the sugar when cooking.
At the same time, bring cream to the boil and keep warm.

Cook sugar gently up to 340°F/360°F (170°C /180°C) until dark brown.

Step 2

Add the boiling cream gradually, giving a circular motion to the saucepan.
Note: be careful not to add the cream too quickly because there may be a risk of spillage.

Step 3:

Finish mixing with a whisk if necessary

Remarks: There may be bits of undissolved caramel. In this case, put over a low heat and stir until dissolved.

Once cooled, the sauce may be too thick. If so, relax it with a little more cream
Conservation: Keep for a few days in the refrigerator in an airtight container or in the freezer.

Use: The caramel sauce can be used as a dessert sauce, a decorative element to showcase your dessert plates.

Did you try this caramel sauce recipe?

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Homemade Caramel Sauce Recipe — Caramel Sauce with Cream image
How to Make Creamy Caramel Sauce