We’re crazy about caramel this month and that means more recipes, quizzes and fun facts about this sweet treat. Caramel sauce is one of those things you see on your favourite desserts or taste in your favourite drinks but run away from once it’s time to make it. It may sound like something only a trained chef can make but fear not, we’re here to give you tips on how to make sure your caramel sauce actually comes out as that smooth and sweet syrup and not a hard sticky mess that destroys your favourite pan.
To make sure your caramel turns out perfect:
- Don’t overheat it. Sugar takes some time to melt so don’t be impatient and turn up the heat. Keep it somewhere between low and medium so that the sugar slowly dissolves and doesn’t rapidly crystalise.
- Keep your eyes on it. Don’t be tempted to walk away just because the sugar + milk mixture isn’t changing colour. Blink and you’ll miss the moment the mixture turns golden which is when you should take it off the heat.
- Don’t overthink it. You can use white or light brown sugar. There is no hard and fast rule that says only white sugar can be used.
- Add all the flavour. Once your caramel settles, don’t be afraid to add in vanilla extract or even salt to make an irresistible salted caramel sauce.
Now you’ve got the tips so let’s make some sauce!
- 1 cup light brown sugar, packed
- 1/2 cup unsalted butter
- 1 tsp sea salt, or to taste
- 1/4 cup heavy cream
- 1 Tbsp real vanilla extract
- Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 5 to 7 minutes. Remove from heat; add vanilla extract.
- Cool thoroughly before placing in the fridge. The sauce should keep for up to 3 months in an airtight container placed in the freezer.