Caramel can be a tricky substance to work with, but with the right techniques, you can make perfect caramel every time. Whether you're making caramel sauce or using it in a recipe, the following tips and tricks will help you master the art of caramel making.
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Who doesn't love the rich, sweet flavor of caramel? Whether drizzled over ice cream or used as a dip for apples, caramel is a versatile ingredient that can elevate any dessert. But let's face it: making perfect caramel can be a bit of a challenge. From getting the right temperature to avoiding burnt sugar, there are a lot of things that can go wrong. But fear not! With the tips and tricks in this article, you'll be able to master the art of making perfect caramel every time.
What is caramel made of?
To truly master the art of making perfect caramel, it's important to understand what it's made of. At its most basic, caramel is made of two ingredients: sugar and water. These ingredients are heated together until the water evaporates and the sugar caramelizes, turning a rich golden brown. However, the exact process can vary depending on the type of caramel you're making.
Caramel vs butterscotch
Before we dive deeper into the process, let's quickly differentiate caramel from butterscotch. While both are sweet and creamy, butterscotch is made with brown sugar and butter, giving it a slightly different flavor profile. Caramel, on the other hand, is made with white sugar and doesn't contain any butter. Understanding the differences between the two is key to creating the perfect caramel every time.
Why make your own?
- If you've never tasted fresh caramel or butterscotch sauce, then you are in for a surprise. It is finger-licking GOOD! and I mean finger-licking.
- The recipe needs simple pantry staples like sugar, butter, and cream, which you probably already have on hand.
- And, best of all, it takes as little as 5 minutes to make a rich, creamy, and delicious caramel. The darker the color the stronger the caramel taste and flavor.
- You don't need any special equipment just a saucepan. For this recipe, you don't even need a candy thermometer.
- You can use it over almost anything from dip to drizzle. Try it over pancakes, yogurt parfait, whipped cream, cakes, tarts, desserts. The options are endless.
- You can even whip chilled caramel with a whisk to create a wonderful and airy caramel frosting.
Ingredients and substitutes
- Sugar - Caramel is made with white sugar - regular white sugar. If you want to use brown sugar, the process is a little different, so use my recipe for a butterscotch sauce.
- Butter - It's best to use unsalted butter, not margarine. Since margarine has a high water content, which makes a runny consistency of caramel.
- Heavy cream - The hight the fat the creamier the caramel will be. So I highly recommend no less than 32% fat.
- Corn syrup - This is an inverted sugar and helps prevent crystallization when the caramel cools down. So, the texture of the caramel stays smooth, not grainy sugar crystals even when cooled. And if you don't have corn syrup, a teaspoon of lemon juice or ½ teaspoon cream of tartar works just as well.
- Extract - I always add vanilla bean paste but vanilla extract works just as well.
- Salt - It's optional but I do believe it really helps bring out the flavor by cutting down on the sweetness.
How to make caramel sauce
- In a heavy-bottom deep saucepan, add the sugar, water, and corn syrup.
Pro tip - Corn syrup prevents crystallization, you can also use 1 teaspoon lemon juice. - With the heat on medium-high heat, bring the sugar to a boil. Shake the pan slowly guiding the distribution of heat. DO NOT STIR for the first 3 minutes then use a wooden spoon.
Pro tip - We avoid stirring to prevent the crystallization of sugar.
- The sugar will melt with big bubbles on the top. Continue to heat shaking the pan to encourage even coloring and prevent the sugar from burning. As the bubbles get smaller the color of the sugar starts to turn amber. (225F/107C)
Pro tip - It is important to keep the heat to medium or medium-low to prevent burning. We want caramelized sugar, not burnt sugar.
- Reduce to medium-low heat. The sugar should now be a deep amber color. Add the butter followed by the cream. Take it off the heat so it does not overflow or overheat in the pan. (235F/112C)
Pro tip - The caramel will rise at this point, that's normal hence the deep saucepan. - Add the vanilla extract and kosher salt. Cool for a few minutes in the pan. Then, pour it into a mason jar or storage bowl. The sauce will thicken as it cools.
Pro tip - Caramel is very hot so it's best not to pour it immediately into glass storage to prevent cracking.
Consistency for caramel
The consistency at which you remove the caramel sauce from the heat depends on what you want to use it for. An important thing to remember is the sauce will thicken as it cools and become stiff if stored in the refrigerator. If necessary, put it in the microwave for a few seconds.
- Pouring sauce - If you want to drizzle the sauce over desserts, such as pies and ice creams, it's best to take it off the heat about a minute after you add the cream. (225F/107C)
- As an ingredient - If you need to use it as one of the ingredients - like buttercream or tart filling - it's best to have it a bit thicker. I cook it for about 2 minutes more after adding the cream. (235F/112C)
- Toffee consistency - If you cook the sauce for a good 5 to 6 minutes after adding the cream - the sauce will thicken and be more intense. Then, pour it into a lined and greased baking tray. And when almost cool - cut them into squares or roll them into balls. (245C/118C)
Tips for making the perfect caramel
Temperature control is critical in making perfect caramel. To achieve the ideal caramel color and consistency, it is crucial to pay close attention to the heat and timing. Here are some tips to help you perfect your caramel-making skills:
- Use a heavy-bottomed pan: This will help distribute the heat evenly and prevent hot spots that can easily burn the caramel.
- Avoid stirring: Although it may be tempting to stir the caramel, avoid doing so as it can cause the sugar to crystallize and ruin the texture of the caramel.
- Use a candy thermometer: A candy thermometer can help you monitor the temperature of the caramel with precision and avoid overcooking or undercooking it.
- Be patient: Making caramel requires patience. Do not rush the process by turning up the heat or constantly checking on the caramel. Let it cook at a steady pace until it reaches the desired color and consistency.
Troubleshooting
Now that you have all the tips and tricks for making perfect caramel, it's important to address any possible issues you could encounter. Don't worry; even experienced cooks face challenges from time to time. Here are some common troubleshooting tips to help you fix any caramel-related problems:
- Caramel is too hard: If your caramel has hardened to the point where it's difficult to work with, try melting it down again and adding more liquid, such as cream or water. Be sure to add the liquid a little at a time, so as not to make the caramel too runny.
- Caramel is too runny: If your caramel is too thin or runny, you may not have cooked it long enough, or you may have added too much liquid. Try cooking it a bit longer, or adding more sugar to thicken it up.
- Caramel has crystallized: If your caramel has turned grainy or crystallized, it's likely because sugar crystals formed while cooking. You can try adding a bit of corn syrup or cream of tartar to the mixture while cooking to prevent this from happening again.
- Caramel has burnt: If you've accidentally burnt your caramel, don't panic. Simply start over with a fresh batch, and be sure to keep a closer eye on it while cooking to prevent burning in the future.
Recipes to use caramel
Now that you have mastered the art of making perfect caramel, it's time to put your delicious creation to use. Caramel is incredibly versatile and can be used in a wide range of dishes, from sweet to savory. Here are a few ideas to get you started:
- If you want to get creative, try making homemade caramel candies or popcorn. Caramel can even be used in cocktails, such as a salted caramel martini or a caramel apple sangria.
- Use it as a filling for macarons or donuts. Caramel can also be used as a base for sauces, such as a caramel sauce for dipping fruit or a savory sauce for meats.
- Drizzle over ice cream: Caramel and ice cream are a match made in heaven. Try drizzling caramel over vanilla ice cream for an indulgent treat or you can swirl the sauce right into it before you freeze it.
- Caramel cheesecake - make a classic New York cheesecake and top with swirls of caramel sauce for a delicious slice of caramel cheesecake.
- Add to baked goods: Upgrade your baked goods by adding caramel to your favorite recipes. Try swirling it into brownie batter or adding it to your favorite cookie recipe.
- Caramel apple pie - Instead of making a classic apple pie, use some fresh caramel sauce on the top instead. Try caramel apple pie or the perfect Dutch apple pie.
- Use as a dip: Caramel makes a great dip for fruits like apples and pears. It's also delicious with pretzels or popcorn for a sweet and salty snack.
- Top your morning coffee: Need a pick-me-up? Add a drizzle of caramel to your morning coffee for a sweet and delicious caffeine boost.
- Incorporate into savory dishes: Caramel isn't just for sweet dishes. It can also add depth and flavor to savory dishes like roasted vegetables or grilled meats.
- Bread pudding - Top fresh bread pudding or French toast with caramel instead of honey or maple syrup.
With these ideas in mind, you're sure to find plenty of ways to put your homemade caramel to good use.
Caramel recipes
- Caramel Apple Cake
- Caramel Cupcakes with Soft Caramel Centers
- Banana Caramel Cake
- Caramel Banana Ice Cream
- Caramel Buttercream Frosting
- Cinnamon Caramel Apple Tarts
- Homemade Caramel Eggnog
- Moist Coconut Pumpkin Cake with Coconut Cream Caramel Frosting
- White Chocolate Pumpkin Caramel Tarts
- Pumpkin Spice Apple Cupcakes with Caramel Drizzle
- Halva Fruitcake Squares with Caramel
The caramel sauce will keep in the fridge in an airtight jar for up to 2 weeks. It can stay at room temperature for about a week but it does increase the shelf life up to 2 weeks if kept in the fridge.
Absolutely. There are many ways to flavor caramel. You can add
1 tablespoon of rum or bourbon to make caramel rum sauce.
1 teaspoon combined of cinnamon, nutmeg, or ground ginger for a spiced caramel in fall.
Add 1 tablespoon rock salt for salted caramel flavor.
3 oz of melted dark chocolate for chocolate caramel sauce
4 tablespoon brewed espresso to make an espresso caramel sauce
If the sugar is not dissolved properly, the caramel will be grainy. So, it's best to keep the heat low and let the sugar dissolve and caramelize slowly. Alternatively, graininess can also happen when undissolved sugar falls back into the syrup while it is boiling. This recipe uses light corn syrup to prevent crystallization.
Low-fat cream or overheating the caramel can cause separation. Take it off the heat and continuously keep stirring until it becomes homogenous again. You can also place it over a bowl of cold water to cool it quickly.
While it is possible to substitute white sugar for brown sugar, it will result in a different flavor and texture. Brown sugar has molasses in it, which adds a depth of flavor and moisture to caramel. If you do decide to substitute, keep a close eye on the caramel as it will cook faster.
Sugar crystals can form during the cooking process if even a small amount of water gets into the pan. The best way to prevent this is to use a clean, dry pan and utensils and avoid stirring the caramel too vigorously.
Yes, you can adjust the consistency of your caramel by adding more or less cream. For a thinner caramel, add more cream. For a thicker caramel, add less cream.
High-moisture butter or low-fat creams are usually the culprits. Place it back on the heat and let the liquid evaporate. The sauce will thicken as you heat the mixture. Take note that it will thicken considerably as it cools as well.
Temperature is essential when making caramel. Without the proper temperature, caramel can go from perfect to burnt in a matter of seconds. For those who prefer using a candy thermometer, the ideal temperature for caramel is between 320°F to 350°F. However, if you don't have a thermometer, do not worry, there are other ways to determine when your caramel is ready.
Making caramel without candy thermometer is a bit difficult than using one, but it can be done with a little patience, practice, and keen observation. To start with, use a heavy-bottomed saucepan and add all the ingredients in it, stirring constantly until the sugar dissolves. Once the sugar dissolves, stop stirring and let the mixture boil until it turns golden brown in color. It is essential to keep a close eye on the mixture to prevent it from burning.
One way to test if the caramel is ready is to use the cold water test. Take a bowl of cold water and drop a small amount of caramel into it. If the caramel forms into a firm ball, it is ready. If it forms into a soft ball, it needs to cook for a little longer.
Another way to test if the caramel is ready is by the color. The caramel should be a golden brown color, but not too dark. Once the caramel reaches the desired color, remove it from the heat immediately.
Although making caramel without a candy thermometer can be a bit tricky, it is not impossible. With proper attention and the right techniques, it can be just as delicious as when using a thermometer.
Printable Recipe
Homemade Caramel Sauce
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Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 cup (200 g) Sugar
- 3 tablespoon Water
- 2 tablespoon Corn syrup (see substitutes)
- 4 tablespoon (60 g) Butter
- ½ cup (120 ml) Whipping cream (38% fat or more )
- 1 teaspoon Vanilla extract
- ½ teaspoon Salt ((or more for salted caramel sauce) )
Instructions
- In a heavy-bottom deep saucepan, add the sugar, water, and corn syrup.Pro tip - Corn syrup prevents crystallization, you can also use 1 teaspoon lemon juice.1 cup Sugar, 3 tablespoon Water, 2 tablespoon Corn syrup
- With the heat on medium-high, bring the sugar to a boil. Shake the pan slowly guiding the distribution of heat. DO NOT STIR for the first 3 minutes then use a wooden spoon. (225°F/107°C)Pro tip - We avoid stirring to prevent the crystallization of sugar.
- The sugar will melt with big bubbles on the top. Continue to heat shaking the pan to encourage even coloring and prevent the sugar from burning. As the bubbles get smaller the color of the sugar starts to turn amber. Pro tip - It is important to keep the heat to medium or medium-low to prevent burning. We want caramelized sugar, not burnt sugar.
- Reduce to medium heat. The sugar should now be a deep amber color. Add the butter followed by the cream. Take it off the heat so it does not overflow or overheat in the pan. (230°F/112°C)Pro tip - The caramel will rise at this point, that's normal hence the deep saucepan.4 tablespoon Butter , ½ cup Whipping cream, ½ teaspoon Salt
- Add the vanilla extract and salt. Cool for a few minutes in the pan. Then, pour it into a mason jar or storage bowl. The sauce will thicken as it cools.Pro tip - Caramel is very hot so it's best not to pour it immediately into glass storage to prevent cracking.1 teaspoon Vanilla extract
Recipe Notes & Tips
- Use a heavy-bottomed pan: This will help distribute the heat evenly and prevent hot spots that can easily burn the caramel.
- Avoid stirring: Although it may be tempting to stir the caramel, avoid doing so as it can cause the sugar to crystallize and ruin the texture of the caramel.
- Use a candy thermometer: A candy thermometer can help you monitor the temperature of the caramel with precision and avoid overcooking or undercooking it.
- Be patient: Making caramel requires patience. Do not rush the process by turning up the heat or constantly checking on the caramel. Let it cook at a steady pace until it reaches the desired color and consistency.
- Pouring sauce - If you want to drizzle the sauce over desserts, such as pies and ice creams, it's best to take it off the heat about a minute after you add the cream. (225F/107C)
- As an ingredient - If you need to use it as one of the ingredients - like buttercream or tart filling - it's best to have it a bit thicker. I cook it for about 2 minutes more after adding the cream. (235F/112C)
- Toffee consistency - If you cook the sauce for a good 5 to 6 minutes after adding the cream - the sauce will thicken and be more intense. Then, pour it into a lined and greased baking tray. And when almost cool - cut them into squares or roll them into balls. (245C/118C)
- If you want to get creative, try making homemade caramel candies or popcorn. Caramel can even be used in cocktails, such as a salted caramel martini or a caramel apple sangria.
- Use it as a filling for macarons or donuts. Caramel can also be used as a base for sauces, such as a caramel sauce for dipping fruit or a savory sauce for meats.
- Drizzle over ice cream: Caramel and ice cream are a match made in heaven. Try drizzling caramel over vanilla ice cream for an indulgent treat or you can swirl the sauce right into it before you freeze it.
- Caramel cheesecake - make a classic New York cheesecake and top with swirls of caramel sauce for a delicious slice of caramel cheesecake.
- Add to baked goods: Upgrade your baked goods by adding caramel to your favorite recipes. Try swirling it into brownie batter or adding it to your favorite cookie recipe.
- Caramel apple pie - Instead of making a classic apple pie, use some fresh caramel sauce on the top instead. Try caramel apple pie or the perfect Dutch apple pie.
- Use as a dip: Caramel makes a great dip for fruits like apples and pears. It's also delicious with pretzels or popcorn for a sweet and salty snack.
- Top your morning coffee: Need a pick-me-up? Add a drizzle of caramel to your morning coffee for a sweet and delicious caffeine boost.
- Incorporate into savory dishes: Caramel isn't just for sweet dishes. It can also add depth and flavor to savory dishes like roasted vegetables or grilled meats.
- Bread pudding - Top fresh bread pudding or French toast with caramel instead of honey or maple syrup.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Perfecting the art of caramel making can seem daunting, but with the tips and tricks outlined in this article, you'll be creating delicious caramel every time. Remember to choose the right tools, pay attention to temperatures, stir constantly, and cool and store properly. As with any skill, practice and patience are key. So, the next time you're craving something sweet, try making your own homemade caramel and impress your friends and family with this tasty and rewarding treat. As Julia Child once said, "No one is born a great cook, one learns by doing."
Anaiah
I loved this homemade caramel sauce! It was so delicious and so much easier to make than I thought. I love to dip my fruit in it, so yummy. I'm going to use it for cupcakes next!
Veena Azmanov
Happy you enjoyed it, Anaiah. Thank you for the lovely comment.
Jac
Super tasty on our pancakes this morning! Kids said it was worth getting up early on a Sunday for this caramel sauce 🙂
Veena Azmanov
Happy you enjoyed this sauce, Jac. Thank you for the lovely comment.
Saif
I am glad I found this caramel sauce recipe. Can't wait to use it on my dessert and cake recipes.
Veena Azmanov
Thank you, Saif.