Caramel Sauce easiest recipe (simple and delicious)
Posted on 1 September 2017
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Caramel Sauce easiest recipe
Dear friends, because I have plenty of recipes in which I use Caramel Sauce and some of you have not really understood how to do it, I thought to post the recipe separately, so that whenever you need Caramel Sauce, you know where to find it.
Caramel Sauce is a basic product used in confectionery, in the sense that it can be used alone (such as topping or decoration) or it can be integrated into a more complex product (like a cake), into a frosting, a mousse or a glaze. Caramel Sauce easiest recipe
There are several versions of Caramel Sauce. Here I present to you my version, which is the simplest and it’s made from only two ingredients: sugar and cream. You can use white, refined sugar or brown sugar. I prefer brown sugar, because it gives a better taste and a darker color to the Caramel Sauce. I recommend Demerara sugar, is the one I used in this recipe. The Muscovado sugar is very dark and it’s a bit harder to melt. As for the second ingredient, I recommend the natural cream with at least 30% fat, regardless of the brand, all are good. Watch out for whipped cream instead of cooking cream or sour cream (crème fraîche) which is used in cooking. Some add butter in caramel sauce, I assure you that it is not necessary, the Caramel Sauce is thick enough without butter, and more delicate to taste.
Ingredients Caramel Sauce
- 150 g brown sugar (Demerara sugar)
- 200 g heavy cream (whipping cream)
Preparing Caramel Sauce
Put the sugar into a well skimmed, dried pan. Place it over a medium heat until the sugar is dissolved. Do not stir in the sugar, just shake gently the pan from time to time, because otherwise the sugar gathers in rocks and melts harder. Caramel Sauce easiest recipe
When all the sugar is dissolved, turn off the heat, then carefully stir in the cream. Pour the cream – attention, hot steam will be released! – and quickly mix with a balloon whisk to homogenize the composition. Look for a long handle whisk so that your hand is as far away as it can from the hot mixture. I also recommend a pan with larger diameter and shorter walls – so hot steam dissipates faster. Caramel Sauce easiest recipe
When the composition is homogenized, transfer it into a clean, dry ceramic pot. Allow to cool, then refrigerate until the next day. It is left open to evaporate water and thicken. If not used immediately, place the sauce in a jar with lid, seal tightly and store in the refrigerator. This way, caramel sauce can be stored for about two weeks. Caramel Sauce easiest recipe
The vegan version of my Caramel Sauce can be found here. Caramel Sauce easiest recipe