Easy Homemade Caramel Sauce Recipe (4 Ingredients) + Video (2024)

FAQs

How many parts of sugar and water to make caramel? ›

Generally, for 200 grams (1 cup) of sugar, use 58 grams (¼ cup) of water. The amount of water, however, does not need to be precise. You simply need enough to hydrate the sugar. If you use more water, it will just take longer to cook the mixture until you reach caramel stage.

The sauce is ridiculously easy: Just combine brown sugar, butter, half-and-half OR heavy cream, vanilla, and salt in a small saucepan. (I used heavy cream in this recipe because I was out of half-and-half. Cream makes the sauce thicker, but either one is fine.)

Wet caramel is made by combining sugar and a liquid and cooking them together, while dry caramel is made from just sugar, heated in a dry pan until it liquefies and browns.

The typical formula for caramels is C24H36O18 , so the elements of water have been removed from the sucrose.

Caramel is white granulated sugar that's been heated slowly to 340 degrees Fahrenheit. This gradual heating process breaks down the sugar's molecules and creates a deep golden brown color and rich flavor.

You can use whole milk, almond milk, or evaporated milk in place of heavy cream. You'll need to cook it for a couple more minutes longer after you add it so it can thicken up a bit. Try adding vanilla extract to your caramel sauce for a boosted flavor.

If you can get regular milk you can make it yourself. Low heat, half the amount of sugar per part of milk and cook for around two hours. I would guess you can also use double cream (or thickened) with some sugar.

You can typically replace heavy cream with half-and-half, but you'll increase the calories and fat of the recipe you're making.

You should use refined white granulated or caster sugar to make caramel. Avoid using brown sugar or raw cane sugar as they contain impurities that inhibit caramelisation and also the already brown colour can make it harder to assess when the all important reaction is taking place.

Sugar Note: Most chefs say that only granulated sugar can be successfully caramelized; other sugars — such as brown sugar and unrefined sugar such as cane sugar — contain impurities that can inhibit caramelization. It's those impurities that can burn before the sugar has time to caramelize.

Why do you put lemon juice in caramel? ›

Acid ingredients (like vinegar or lemon juice) can help prevent re-crystallization which causes caramel to become grainy.

To thicken a caramel sauce, use one tablespoon of cornstarch or tapioca starch (sometimes known as tapioca flour) and one tablespoon of water per cup of caramel. Then simmer the caramel, stirring it constantly with a wooden spoon until it becomes thick.

If your caramel sauce is bitter, it could be that your sugar burned. Lower your heat and pay attention to the color of your sugar; it should be no darker than a medium tan.

1 ½ tablespoons citrus juice or vinegar. 1 ½ cups warm cream. So much salt, to taste (when cool!). This wee amount of acid prevents any crystallization—from subtle graininess to total disasters.

If you are having problems with sugar burning before it is all melted, you might try adding a half cup of water to the sugar in the beginning of the process. This will help the sugar dissolve and heat more evenly. It will also take quite a bit longer to caramelize the sugar, which is why I usually don't use water.

Combine the sugar and water in a medium saucepan over medium to low heat and bring to a boil. Boil for 10 to 15 minutes or until the sugar caramelizes and turns golden brown. Do not stir the mixture as the sugar heats or it can start to crystallize.

Once the water hits the sugar it will erupt like a volcano, with lava made of liquid, molten sugar and steam. 3rd - Only stir the boiling water and molten sugar together, once the eruption stops. Let it cool. Then you will have a perfectly pure tasting, caramel sauce!