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
Photo credit: © Eatwell101.com
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
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.
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?
Photo credit: © Eatwell101.com
How to Make Creamy Caramel Sauce
Easy Homemade Caramel Sauce Recipe with ingredients and instructions
- 1/2 cup (100g) of granulated sugar
- 7 fl oz (200 mL) liquid cream
- 2 tbsp (30mL) of water
Instructions
- 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.
- 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.
- Finish mixing with a whisk if necessary
- 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?
Recipe Notes
- 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.
- There may be bits of undissolved caramel. In this case, put over a low heat and stir until dissolved.
Did you make this recipe?
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