Homemade Caramel Sauce
Nothing better than a thick and creamy homemade caramel sauce, served over ice cream, as a dip for fresh apples, or as is.
I’ve been planning to make this no bake caramel chocolate cake and really needed a good caramel sauce to cover the cake.
I’ve tasted a few recipes, but couldn’t figure out one that will make a thick and soft caramel sauce.
Luckily, came across with one of my Instagram friend’s post for her own brown butter caramel recipe.
I tried it and loved her homemade caramel sauce recipe so much, that I decided to use it for my cake.
I had to minimize the recipe size to accommodate the cake dimensions, and add some corn syrup to reduce crystallization.
I’ll be posting the caramel recipe for now and expect the no bake caramel cake sometime soon.
Ingredients
110 gram (1 stick) of unsalted butter
1 1/2 cups of granulated white sugar
1 tbs corn syrup (optional)
1/4 tsp salt (or more for saltier caramel)
1 1/2 tsp vanilla extract
2/3 cup heavy cream (Preheat in microwave about a minute, do not boil)
You will need a candy thermometer
Directions
Place the butter, sugar, salt, and corn syrup in heavy bottom saucepan
Cook over medium heat, stirring occasionally with wooden spoon
As the mixture starts to bubble, clip the candy thermometer and continue cooking until the thermometer reaches to 310°F
Note* be careful not to burn the sugar syrup, watch carefully when it turns a dark amber color. Remove from the heat and stir in vanilla extract
Slowly pour the cream and continue stirring until all the cream is used
Allow the caramel to cool down completely and pour into glass jar
Save in fridge up to 3 weeks
Enjoy Your Homemade Caramel Sauce !
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