Caramel Sauce – Sugar Spun Run

That is the one caramel sauce recipe you’ll ever want! Make it thick to make use of as a filling or maintain it skinny for drizzling over ice cream or cheesecake. Only a few substances (and somewhat persistence) required!

Good Selfmade Caramel

Should you’ve been following alongside for a short while, you may be considering: “Doesn’t Sam have already got a caramel sauce recipe?” And also you’re completely proper, I do! Nevertheless, that recipe–my fast & simple salted caramel sauce–isn’t truly a actual caramel by commonplace definition. It’s nonetheless extremely tasty although, and it’s the right quick and easy caramel for drizzling over brownie sundaes (yum).

At this time’s recipe is a real caramel. It begins with a granulated sugar base (an indicator of actual caramel — like my home made caramel sweet!) that cooks slowly till it turns into a wonderfully golden and thick sauce that’s simply superb. The preparation is a bit completely different from my different recipe, nevertheless it’s nonetheless pretty fast and straightforward.

5 issues to find out about this recipe:

• Customizable consistency: use much less cream for a thick sauce or extra for a thinner sauce.
• Makes an incredible salted caramel: I embody directions on how a lot salt so as to add relying in your desire and supposed function.
• Requires persistence: caramelization takes time! Don’t stroll away out of your range and don’t crank up the warmth to hurry issues up. You ought to be used to this recommendation should you’ve made any of my sweet recipes 😊
• Sweet thermometer required: I understand how intimidating it may be to whip considered one of these out, however I promise this caramel is simple! Many recipes simply go by visible cues and scent, however I like utilizing a thermometer to be as correct as attainable and so everybody will be profitable.

Earlier than we begin, let’s shortly go over which model of this sauce it’s best to make to your supposed use.

Thick VS. Skinny Caramel Sauce

The wonderful thing about my recipe is I embody an choice to make the caramel thicker or thinner, in keeping with your desire or recipe. A thicker caramel that might be used for caramelitas has been excessive on my listing of requests.

The thicker choice makes use of much less cream and has a thick and chewy, taffy-like consistency that’s nice for dipping apple slices (however not making caramel apples–extra on this beneath). I’ve used this model for filling alfajores and macarons; nonetheless, at room temperature it’s going to unfold and spill out, so it’s greatest to nonetheless use a dam. I discuss utilizing this sauce for a cake within the FAQ part beneath.

The basic recipe, as written, remains to be fairly thick regardless of being the thinner of the 2. It’ll unfold and spill over any flat edge. I have a tendency to make use of it in desserts that have to be refrigerated (like my salted caramel cheesecake–coming quickly!) because it’s simpler to chew and chew when chilly. Use this model for drizzling over ice cream, a slice of cake, or in your morning espresso.

What You Want

My caramel sauce makes use of basic caramel substances (sugar, butter, cream) plus a couple of others for taste and correct consistency.

• Granulated sugar. Whereas my fast & simple salted caramel sauce recipe begins with brown sugar (that’s one of many issues that makes it so fast & simple!), we’re sticking with conventional granulated sugar at present.
• Heavy cream: Your caramel shall be thinner the extra cream you add. For this recipe and basic caramel sauce (greatest for draping over ice cream or a slice of cheesecake), we use ½ cup (120ml) cream. Nevertheless, for a really thick, chewy caramel (however one which’s nonetheless viscous), you possibly can cut back to ¼ cup (60ml) heavy cream. Not like my different caramel recipe, this recipe provides the cream on the finish; I clarify the reasoning behind this in additional element beneath.
• Water. Water is important to assist the sugar dissolve and warmth evenly. It additionally prevents crystallization. 
• Corn syrup. That is non-obligatory, however I add corn syrup (not the identical factor as excessive fructose corn syrup!) to forestall the sauce from turning grainy. Golden syrup can even work.
• Vanilla + salt. Each vanilla extract and salt improve the flavour of the caramel. Don’t skip both!

Additionally, you will want a sweet thermometer and, optimally, a pastry brush. We’ll be heating our caramel sauce to 340-345F (171-173C), so a sweet thermometer is a should right here (an on the spot learn is just not really helpful). We’ll use the pastry brush to wash up any crystallization that happens whereas the sugar is dissolving.

SAM’S TIP: If you need a salted caramel sauce, use ½ teaspoon of salt. Should you simply need common caramel, use ¼ teaspoon.

Keep in mind, that is simply an summary of the substances I used and why. For the total recipe please scroll all the way down to the underside of the publish!

The best way to Make Caramel Sauce

1. Stir collectively the sugar, water, corn syrup, and salt over medium low warmth till the sugar dissolves. Use a humid pastry brush to swipe away any sugar crystals that type on the edges of the pot throughout this course of.
2. Improve the warmth to medium and let the caramel cook dinner WITHOUT STIRRING till it reaches 340-345F (171-173C) and turns a caramel colour. This may take round quarter-hour–be affected person!
3. Take away the caramel from the warmth and slowly drizzle within the cream whereas stirring. Be very cautious as you do that; there shall be a number of fizzing and bubbles!
4. Stir within the butter one piece at a time, then add the vanilla and stir till integrated. Let cool earlier than utilizing and luxuriate in!

Including the cream on the finish vs. the start: Including the cream on the finish of the cooking course of is intentional! I do that as a result of it’s vital to first cook dinner the sugar to the purpose of caramelization; throughout this course of, the warmth breaks down the sugar molecules and provides us the distinct caramel style and amber colour. If we added the cream in the beginning with the sugar, the sugar simply wouldn’t caramelize as successfully. Plus it might decrease the temperature of the sugar because it cooks. So including the cream on the finish is greatest.

Steadily Requested Questions

I developed the thicker model of this caramel sauce by request to be used in my caramelitas (that is the precise quantity wanted for that the recipe!). Should you plan to do that too, simply know that the caramel layer gained’t be fairly as distinct and a few sinks to the underside, nevertheless it’s nonetheless a really tasty dessert, and it means you don’t have to make use of store-bought caramels!

Take pleasure in!

Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe beneath! Should you do this recipe, make sure to tag me on Instagram, and you can too discover me on YouTube and Fb

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