Homemade Caramel Sauce
This Caramel Sauce recipe is simple and perfect for topping any dessert or sweet treat.
If you're like me, you've probably searched the grocery store more than once for the perfect caramel sauce. I used to do that all the time, and just yesterday, I needed some caramel sauce to fill my Banana-Walnut Muffins. But store-bought caramel just isn’t the same, it never tastes quite right. So, I decided, why not make my own?
I had tried making caramel sauce before using the "dry method," but I failed at least five times! That's when I decided to switch things up and give the "wet method" a try—and it worked!
“Wet Caramel” vs “Dry Caramel” – What’s the difference?
The dry method of making caramel involves heating sugar in a saucepan without adding any water to it. As the sugar heats up, it melts and caramelizes. This method can be faster but it requires careful attention since the sugar can go from caramelized to burnt very quickly.
In contrast, the wet method starts by mixing sugar with water before heating. The water helps the sugar dissolve more evenly and slows down the caramelization process. As the mixture heats, the water gradually evaporates, and the sugar begins to caramelize. This method takes longer but gives more control over the caramelization, reducing the risk of burning the sugar.
Which method is easier for beginners?
The wet method is generally easier for beginners because it offers more control. The added water dissolves the sugar and slows down the caramelization process, giving you more time to monitor the sugar as it cooks. This reduces the risk of burning the sugar, which can happen quickly with the dry method, where the sugar caramelizes faster and requires more precise timing. The wet method also helps the sugar melt more evenly.
Important tips and tricks
Room temperature butter - It's important for the butter to be at room temperature when making caramel sauce because cold butter can cause the caramel to harden, which can lead to a lumpy texture. Room temperature butter melts more easily, ensuring a smooth and even consistency in the sauce.
Slightly warm cream - If cold cream is added to hot caramel, the sudden temperature difference can cause the caramel to harden and form clumps, making it difficult to achieve a smooth sauce. Also cold cream can lead to violent bubbling and splattering, which is dangerous due to the high temperature of the caramel. Warm cream helps the ingredients blend more smoothly and safely, ensuring an even, creamy texture. For this, I recommend microwaving the cream for about 20 to 30 second before using.
Incorporating the cream slowly - By adding the cream slowly, you can manage the bubbling and give the caramel time to adjust to the cream without creating any lumps. This helps maintain a consistent, creamy texture in the final sauce.
Do not stir - Once the sugar starts melting, it’s best to let it sit and avoid stirring.
Keep an eye on the color - The deeper the color, the more bitter. Make sure to take it off the heat once it turns into a nice amber color.
Be patient – As I said before, it took me many fails until I figured out how to make caramel sauce. So if you fail, just keep practicing and don’t give up.
Homemade Caramel Sauce
Ingredients
- 200g granulated sugar
- 100g water
- 85g unsalted butter, cut into cubes (at room temperature)
- 200g heavy cream, warmed up slightly (32% fat)
- Optional: a pinch of salt
Instructions
- In a small saucepan combine the sugar and the water.
- Over medium heat, let the sugar fully dissolve without stirring.
- Once the sugar has dissolved, increase the heat to medium-high and let the mixture simmer without stirring, until it turns into an amber color.
- As soon as the mixture reaches a nice amber color, take it off the heat and immediately whisk in the warmed up cream. Make sure to add the cream gradually in order to avoid the caramel to harden or become lumpy.
- Lastly, whisk in the butter and the salt.
- Pour the caramel in a heat resistant jar and let it completely come to room temperature, then place it in the fridge for a few hours to set.
Notes
- It's important for the butter to be at room temperature when making caramel sauce.
- If cold cream is added to hot caramel, the sudden temperature difference can cause the caramel to harden and form clumps, making it difficult to achieve a smooth sauce.I recommend microwaving the cream for about 20 to 30 second before using.
