Caramel Sauce is one of those delicious sauces you can easily make in your own kitchen! It’s not a rocket science nor is it a time consuming process. I was surprised that I haven’t actually had a post on this even though I keep making it often. Even during December I made an out of the world Caramel Tea Cake and didn’t think much about clicking pictures.
Of course, I had used Caramel Syrup in that Cake recipe. So while picking up this theme, I decided I would use Caramel Sauce.
Basically, Caramel sauce is made with granulated sugar, cream, and water. While Butterscotch is made with brown sugar. There can be other flavours added like butter, vanilla etc. Sometimes even salt to get the Salted Caramel Sauce and such.
When I had made Butterscotch Sauce, I baked an Eggless Butterscotch Cake and a Butterscotch Ice Cream. So it is natural that I repeat myself. What’s wrong in repeating something that is as divine as this Caramel Sauce. You won’t believe, I literally ate everything that was struck on the pan as kids left for school.
This is part of the BM#73, week 2 that says I am ‘Crazy about Caramel’
How to make Caramel Sauce with Step by Step pictures
How to make Caramel Sauce
1 cup Granulated Sugar
1/4 cup Water
1/2 cup Fresh Cream
In a nonstick pan, take the granulated sugar and cook on high flame, stirring continuously.
Sugar starts melting at about 2 minutes. Keep stirring. The sugar melts and starts to turn golden in colour, keep stirring.
It takes about 5 mins to turn to the colour we are aiming at. Simmer for a minute, then increase the flame and cook when it starts bubbling.
Now slowly add the 1/4 cup water and take care to be little away as the syrup sputters.
Add all the water and again bring to a boil. This stage is enough for Caramel syrup.
To make the sauce, add 1/2 cup heavy cream, and mix well. Bring to boil and continue cooking.
This takes another couple of minutes to set. By end of nearly 9 to 10 mins, your sauce is done.
The sauce will be runny, however as it cools down, it becomes thick and creamy.
Store in an airtight jar to be used as required.