How to Make Caramel Sauce

Have you ever tried vanilla ice cream with caramel sauce and discovered that the kids even used the rest of the sauce to eat with the hamburger? Kids will eat anything they find delicious but remember: making caramel sauce at home is much easier and tastier than you think. Moreover, it does not take much time. All you need is sugar, butter and whipped cream to make your own caramel sauce at home!

Table of Contents

Ingredient

Method of using water :

250g sugar
110 g butter
175 ml fresh cream at room temperature or warmed
60 ml water (for this method only)

Creamy Caramel :
Ingredients for about 2.5 cups of caramel sauce:

100 g unsalted butter
300g brown sugar
1 cup fresh cream
1 teaspoon vanilla essence

Win Sugar Caramel Without Water

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Prepare materials. Whipped cream and butter should be pre-measured, next to the stove and ready to go. Caramel sauce is made very quickly; If you still worry about finding the ingredients while the sugar is boiling, you won’t be able to get the delicious caramel sauce you want.

Pour the sugar into the butter. Place the butter and sugar in a 2- or 3-quart saucepan with a thick base and cook over medium-low heat.

Never stir the sugar and butter as they melt. If necessary, shake the mixture gently to blend the ingredients slightly. The sugar in the bottom of the pot will melt first and the sugar on the top will gradually melt as it cooks.

Heat the mixture. Leave the sugar and butter mixture on the stove over medium-low heat for 5 to 8 minutes. You should not take your eyes off the mixture while it is boiling. Shake the mixture gently if necessary to prevent burning, but do not stir the mixture.

If you see some of the sugar burning before the other sugar dissolves, the next time you make a caramel sauce, you should add half a cup of water to the sugar before starting the process. This is called the “wet” method of making caramel. (See details below).
The water caramel recipe will help the sugar cook more evenly, although it will take a long time to cook – the water will need to evaporate before the sugar turns into caramel.

Color test. After 5 to 8 minutes, the mixture should be light brown. You will see many small sugar crystals about to crystallize.

If sugar crystals appear on the edge of the pot, use a brush to sweep them into the mixture.

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Keep the mixture on medium low heat. Continue to heat the mixture until all the sugar crystals have turned into caramel and bubbles appear. The mixture will be dark brown. To do so, you will need to cook for about 2 minutes or you can also cook for an additional 5 minutes.

This is when care must be taken to prevent the mixture from burning. You should watch carefully when cooking.
If you’re worried the mixture will burn, you can turn the heat down to low. It’s best to take a little more time to cook, don’t cook so fast that the caramel will burn.
Never stir the mixture. You can shake it gently if needed but don’t stir!

Remove the pot from the stove. After all the sugar has turned into caramel, remove the pot from the heat and add some whipped cream right now. Now you can use a whisk to stir the mixture.

Add a small amount of whipped cream and stir vigorously. You should see the mixture foam and rise higher.
When you have added all the cream, the caramel sauce will now have a darker color. The mixture continues to bubble as the cream melts into the sugar and butter.

Filter the mixture. Pour caramel into a heatproof bowl or jar under a strainer. Thus, undissolved sugar crystals will be filtered out of the mixture.

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Let the caramel cool, unless you want to add it to the ice cream!

You can store caramel in the refrigerator for up to 2 weeks. Warm up the caramel sauce before serving.

Win Caramel Sugar with Water

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Prepare materials. Whipped cream and butter should be pre-measured, next to the stove and ready to go. Caramel sauce is made very quickly; If you keep worrying about finding the ingredients while the sugar is boiling, you won’t be able to get the caramel sauce you want.

Put sugar and water in a 2-3 liter pot. Turn the heat to high and wait until the mixture starts to boil, then stir continuously.

When the mixture boils, reduce the heat to medium low and stop stirring.
Bring the mixture to a boil continuously until it turns dark brown. The mixture will now look like brown beer.

Remove the pot from the stove. Place the butter in the saucepan, then slowly add the whipped cream to the caramel sauce and stir with your hands. Note: the sauce will boil vigorously!

Stir in the thick layer of caramel that builds up in the bottom of the pot. If the spots appear lumpy, cook again and stir until the mixture is completely dissolved.

Let the mixture have a thick texture. The mixture should dissolve well after stirring and cool down.

Strain the mixture into a heatproof jar or bowl and wait until the caramel is cool enough to enjoy.

Beat Caramel Sugar with Ice Cream

Put butter in a thick saucepan. Cook with low heat.

Add sugar and whipped cream. Stir with your hands until the sugar dissolves.

Cook over low heat for about 8 to 10 minutes. Stir constantly to prevent the sugar from crystallizing.

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Turn off the heat when the mixture thickens.

Add vanilla essence and stir well.

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Enjoy. This sauce can be served cold or hot.

Caramel sauce can be stored for up to 7 days if covered and refrigerated.

Advice

Wait until all the sugar has dissolved and immediately add the butter. Or you can cook the mixture for another 10-15 seconds after the sugar has dissolved for more flavor.
Caramel sauce can also be served with fruit. For example, combine roasted peaches or pears with caramel sauce, or spread caramel over frozen bananas.
Add about 1 tablespoon cocoa powder if you like the chocolate taste. This will also reduce the burning smell if the mixture is slightly burnt.
Although the caramel sauce will be liquid while warm, if you find your mixture too thick, you can add a little cream while it cooks.
If you don’t have whipped cream, milk can be substituted, although the caramel sauce will be more liquid afterwards.
Dip or spread caramel over apples. Garnish and then refrigerate to have candy apples.
Sometimes if your ice cream is too cold, it will cause the caramel to solidify. To avoid that, you’ll need to heat the whipped cream before making it.
The caramel sauce when cooled will enhance the flavor of vanilla or chocolate ice cream.
Stir in a little more (about half a tablespoon) of vanilla after adding the whipped cream to give the mixture a vanilla flavor. Alternatively, you can also add other essential oils such as orange, lemon, and raspberry

Warning

Be very careful when boiling sugar because when the sugar dissolves, it will be higher than boiling water and very sticky.
Be sure to pour the caramel sauce into a glass or tempered glass jar. Do not use regular glass jars or those that are not very heat resistant as they will break due to the very high temperature of the caramel sauce.
Use kitchen gloves when touching hot caramel sauce jars as you could get burned.