Caramel Sauce Recipe | How To Make Homemade Caramel Sauce
December 10, 2012
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.
PREP TIME: 5 mins | COOK TIME: 15 mins | AUTHOR:: NISA HOMEY
INGREDIENTS
METHOD:
- Heat granulated sugar in a large saucepan.
- When the sugar starts caramelising swril and tilt the pan, until the sugar is completely melted and amber in colour.
- 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 sauce.
- Allow it to cool down once before you start to use it.
- 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.
©Copyright Reserved 2010-2014, Nisahomey.com
Labels
Dessert RecipesHow to makeice creams
Labels:Dessert RecipesHow to makeice creams
Comments
UnknownDecember 10, 2012 at 9:52 PM
lovely caramel sauce i love anything caramel :) you always make recipes sound so simple, its a gift
UnknownDecember 10, 2012 at 11:06 PM
What an awesome idea for a made-from-heart Christmas gift!!! I imagine that all one would have to do is add a pinch or two of coarse ground sea salt to have a salted caramel sauce. You're awesome...now, I'm off to my RV galley to experiment!! ;)
pepper bowlDecember 11, 2012 at 1:00 AM
Perfect Nisha, need to try this interesting rcipe
mahaDecember 11, 2012 at 7:03 AM
Hey this looks very tempting and is making me hungry!
BTW please check out my new FB page.
MahaUnknownDecember 11, 2012 at 7:22 AM
Super yumm!i just bought dulchede leche on sale and im seeing a caramel sauce post!
Sandhya RamakrishnanDecember 11, 2012 at 9:04 AM
Such an awesome recipe...Good to know you and follow you :)
Sandhya
mjskitDecember 11, 2012 at 9:31 AM
Both hands raised here!!!! Your caramel sauce looks perfect!
Hamaree RasoiDecember 11, 2012 at 5:37 PM
Lady you are rocking !! who wouldn't want this for Christmas goodies..Looks too good
Angie's RecipesDecember 11, 2012 at 11:22 PM
Who doesn't love caramel sauce! This looks super!
Saraswathi GaneshanDecember 12, 2012 at 2:28 AM
Useful post dear..Perfect for this season
Miz HelenDecember 18, 2012 at 3:48 AM
Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great day and come back real soon!
Miz HelenSweet Bella RoosDecember 20, 2012 at 2:43 AM
Thanks for sharing at Pin It Thursday! I featured you here http://www.sweetbellaroos.com/2012/12/19/pin-worthy-featured-links-9/#more-1537
Beth MJanuary 14, 2013 at 12:57 AM
Does it have to be amul low fat cream, or can it be any low fat cream? Or can it be any cream?
dassanaFebruary 18, 2013 at 6:15 PM
i always make caramel sauce when i have to add it to puddings or cakes. never made in large quantities. liked the top view pic with the blue background.
AnonymousMay 15, 2013 at 1:22 AM
Fantastic recipe - yours is the caramel recipe that I have managed to perfect :)
AnonymousNovember 9, 2013 at 3:21 PM
Caramel is one of the easiest tastiest thing you could do at home. I'm making up reasons to have a spoonful of caramel. Love it
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