Caramel Sauce Recipe | How To Make Homemade Caramel Sauce

Caramel sauce, how to make homemade caramel sauce with step by step pictures.

Caramel sauce recipe, how to make homemade caramel sauce in just under 20 minutes. Caramel sauce drizzled over cake, ice creams, cookies is my kind of indulgence.  

I am a caramel fan; I love anything caramel and caramel pudding is my favorite dessert.  Making caramel sauce is not rocket science, its just so easy and having a jar of caramel sauce in your refrigerator is always a life saver. Ice creams drizzled with them does make me go weak!

Ditch the store-bought preservative laden caramel sauce to this homemade one and you will definitely make them again and again. 

Caramel sauce, how to make homemade caramel sauce with step by step pictures:

Keep all the ingredients nearby, once the sugar has melted it can get burnt in a matter of seconds and you will need to work faster.

Add sugar in the bottom of a large saucepan, preferably in even layer. Heat the sugar over medium to low heat, once the color starts to change.

Swirl the pan, so that the sugar melts.

Swirl and tilt the sauce pan

Until all the sugar has melted.

The color of the sugar will be amber and have a light toasted aroma. You need to work fast from this point as we dont want the sugar to get burnt in a matter of seconds.

Add in butter, whisk and allow it to melt. (caramel may bubble when butter is added, so be careful).

Remove the pan from heat and add in the cream and again be careful as it might bubble up. 

With a spatula or whisk help it to melt down, stirring.

Whisk until all is melted and caramel is smooth. You can add in a fat pinch of salt; if you like a salty caramel.

tittle of the recipe

PREP TIME: 5 mins    |  COOK TIME: 15 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Sugar: 1 cup
• Butter: 90 gms (6 tbsp)
• Cream: 1/2 cup
• Salt: A big fat pinch (optional)

  METHOD:

1. Heat granulated sugar in a large saucepan.
2. When the sugar starts caramelising swril and tilt the pan, until the sugar is completely melted and amber in colour.
3. Add in butter, whisk and allow it to melt. (caramel may bubble when butter is added, so be careful).
4. Remove the pan from heat and add in the cream and again be careful as it might bubble up.
5. With a spatula or whisk help it to melt down, stirring.
6. Whisk until all is melted and caramel is smooth. You can add in a fat pinch of salt; if you like a salty caramel sauce.
7. Allow it to cool down once before you start to use it.
8. This will stay good if refridgerated for up to 2 weeks. Lightly warm it before using.

NOTES

• I used Amul cream which is low fat; what I did was, I kept the packet in the fridge overnight and scooped out the thick cream which has come up on top. The whey like thin cream can be used for curries.
• When heating sugar, do not mix with a spoon or a whisk as it might form lumps.
• It is best to caramel sugar by swirling and titling the pan and adjusting heat accordingly.
• Adding salt is entirely optional; you can add up to 1/2 tsp.
• Keep all ingredients ready near you, once sugar is caramalised then there is no time to lose at all.

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