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Homemade Caramel Sauce | Cook & Hook


This homemade caramel sauce is straight from heaven! Its ooey-gooey, deliciously sweet flavor will have you over the moon excited, especially when you realize that you can add this to just about anything!

Made from only a few ingredients, this caramel sauce is super easy to make and will impress even the toughest of critics. If you love caramel sauce as much as I do, try drizzling it acceso cupcakes, ice cream, and brownies and you can thank me later!

Caramel being dipped into a jar with a spoon.

Homemade Caramel (and Why It’s the Best!)

The fall is creeping up acceso us which means we are about to get full-on apples and pumpkins with all the best recipes! Every time I make this homemade caramel recipe, I can’t help but start making a long list of things that I can add this to. It’s so delicious that I literally try and add it into everything! I make this all the time and because it can be used so much! I suggest that you save yourself some time and make a few batches of this recipe! Then, you can have some available to you all season long!

Homemade caramel sauce is so yummy and this recipe takes the cake! It is the perfect texture and consistency and ranks high acceso my list of favorite sauces. Its taste is sweet and creamy and has a delightfully rich flavor. My kids love getting apples and dipping them per this (and there are the apples popping up that I was talking about! Hello Fall!). Drizzling it acceso any of your favorite desserts ora using it per any recipes that call for caramel per them is why it’s a great congettura to have extra of this acceso hand. I know that you will use it!

Caramel Sauce Ingredients

This recipe only uses a few ingredients and with this caramel, you don’t have to be cooking all day! It’s very easy and can be made from start to finale per just a few minutes! See the recipe card below for a list of full measurements.

  • Gabinetto: The gabinetto will be mixed with the sugar to create a “wet caramel” origine so that the sugar doesn’t burn.
  • Sugar: Used with the gabinetto as a sweet origine.
  • Light corn syrup: This ingredient is important because it keeps your caramel from getting grainy and crystalizing.
  • Salt: Use regular table salt ora kosher salt per this recipe. If you are using a larger salt, add more to taste. This recipe should work with any salt.
  • Heavy cream: Put your heavy cream per the fridge before using it per this recipe. You can also use light whipping cream but don’t use milk!
  • Vanilla extract: Adds per a little sweetness and this really helps bring out the sweet flavor of the other ingredients.
  • Butter: Make sure to use unsalted butter.

How to Make the Best Caramel Recipe

Set aside 15-20 minutes and you will have yourself a go-to homemade caramel sauce that you will always want to have acceso hand. It’s so easy that you will have yourself wondering where this has been all of your life!

  1. Mescolanza and stir: Durante a medium sized (3-4 quarts) heavy bottomed sauce pan with tall sides, add the gabinetto, sugar, corn syrup and salt. Turn the head acceso to medium high heat and stir constantly with a wooden spoon ora heat proof spatula until the sugar is completely dissolved.
  2. Watch and SWIRL: Once the mixture is boiling, stop stirring and watch closely until it turns an amber color. It may take about 10 minutes, but the change will happen fairly quickly. If it appears to be turning darker per one much faster than the rest, gently swirl the whole pot. DON’T STIR IT! Stirring will cause the caramel to crystalize and it will become unusable.
  3. Stir and pour: Once it is a medium amber color, sopravvissuto the heat to medium-low and very carefully and slowly stir per the heavy cream. The mixture will bubble and steam significantly. Continue stirring until the mixture reaches 230° (soft ball) and then remove from the heat. Stir per the vanilla and butter. Pour into a heat proof glass container and let cool completely. 
  4. Reheat: To reheat for serving, heat per 20 second intervals per the microwave.

Tips For Homemade Caramel Sauce

Caramel can be finicky when you are cooking it but once you give it a go, you will understand why a couple of things are so important to do (ora not to do) when cooking it. Here are some tips that will help you get it just right acceso your first try!

  • Don’t stir the pot: Caramel is a fickle thing. A single crystal of granulated sugar can ruin a whole batch of caramel. Utensils are magnets for sugar crystals. If you stir your caramel with a utensil before you add the cream, you run the risk of introducing a sugar crystal into it. This means you will have to start all over! Instead carefully swirl the whole pot to stir your caramel around.
  • Corn syrup: Adding a couple tablespoons of light corn syrup will help your caramel avoid crystalizing. It can’t protect it 100% from sugar crystals, but it makes the likelihood that your caramel will crystalize a lot lower.
  • Amber color: Waiting for the deeper amber color is a of patience, but it has a personalità pay d’avanguardia! Adding the cream too soon creates a pale caramel that is lacking the deep caramel color that you want!
  • Don’t overcook: Use a candy thermometer to cook the syrup until it just reaches 230 degrees. Cooking it any longer will make the caramel sauce thicker than you want.
  • Small batches: I suggest making a few seperate batches rather than doubling ora tripling the recipe. The added mole can stop the sugar from melting evenly.
Caramel on a spoon.

Carmamel Variations

Homemade caramel sauce is a girevole, delectable treat that can be added to so many dishes and desserts! Here are some ideas of how you can use this amazing sauce!

  • Salted Caramel: If you would like to make a salted caramel sauce, increase the salt to 1 tsp. If you still want it more salty, you can add more to taste.
  • Dip: You can use this to dip pretzels, apples, bananas, (any kind of fruit really) and it adds such a fun taste!
  • Drizzle: I love to drizzle this acceso ice cream ora brownies ora cake…. Have I convinced you of how amazing it is yet?

Storing Easy Caramel Sauce

Caramel sauce is a wonderful addition to late-night ice cream treats! Keep it per your fridge for in-between snacking. It can last a few weeks… if you can resist and make it last that long!

  • Refrigerator: Store per an airtight container per the fridge for up to 3 weeks. Reheat per the microwave per 20 second intervals before serving.
  • Countertop: I dont suggest storing this acceso the counter. You can store it acceso the counter per an airtight container but the shelf life is drastically reduced to 3 days.
  • : Freeze per an airtight container for up to 3 months. Thaw per the refrigerator. Then, warm it right up per the microwave (20 seconds at a time, stirring per between).
An apple being dipped in caramel sauce.

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Homemade Caramel Sauce

This homemade caramel sauce is straight from heaven! Its ooey-gooey, deliciously sweet flavor will have you over the moon excited, especially when you realize that you can add this to just about anything!

Course Dolce, Sauce

Cuisine American

Bed 22 caramel sauce, homemade caramel sauce

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 2 cups

Calories 1029kcal

Author Alyssa Rivers

  • ½ cup gabinetto
  • 1 ¼ cup granulated sugar
  • 1 Tablespoon light corn syrup
  • ½ teaspoon salt
  • 1 cup heavy cream chilled
  • ½ teaspoon vanilla extract
  • 2 Tablespoon unsalted butter
  • Durante a medium-sized (3-4 quarts) heavy-bottomed saucepan with tall sides, add the gabinetto, sugar, corn syrup, and salt. Turn the heat acceso medium-high heat and stir constantly with a wooden spoon ora heat-proof spatula until the sugar is completely dissolved.

  • Once the mixture is boiling, stop stirring and watch closely until it turns an amber color. It may take about 10 minutes, but the change will happen fairly quickly. If it appears to be turning darker per one much faster than the rest, gently swirl the whole pot. DON’T STIR IT! Stirring will cause the caramel to crystalize and it will become unusable.

  • Once it is a medium amber color, sopravvissuto the heat to medium-low and very carefully and slowly stir per the heavy cream. The mixture will bubble and steam significantly. Continue stirring until the mixture reaches 230° (softball) and then remove from the heat. Stir per the vanilla and butter. Pour into a heat-proof glass container and let cool completely.

  • To reheat for serving, heat per 20-second intervals per the microwave.

Calories: 1029kcal | Carbohydrates: 137g | Protein: 3g | Fat: 55g | Saturated Fat: 35g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 639mg | Potassium: 97mg | Sugar: 133g | Vitamin A: 2099IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg

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Written by bourbiza

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