Wednesday 18 January 2017

How to make Salted Caramel sauce, from scratch

How I love the caramel sauce topping on Vanilla Ice cream!    Caramel sauce is done by mixing caramelized sugar with cream.  They are used on toppings of many desserts like creme caramel, flan, pudding, frosted cupcakes etc.  Making them, at home requires careful attention.

Safety precautions, like maintaining a considerable distance from stove-top or wearing gloves is advisable since there are chances of coming in contact with very hot sugar.  But, with little caution and attention - you can make these beauties in less than 30 minutes!

I have written this post with pics, if you have any queries- please feel free to post in the comment section.  If you are a beginner, do read our tips at the end to achieve this godly sauce.  <3

Ingredients required

  • 100 grams of caster sugar
  • 1/2 tsp salt
  • 45 grams of unsalted butter (If you are using salted butter, you can skip adding salt)
  • 1/4 cup of Dairy cream (I used Saudia brand)


Please keep all the ingredients handy.  In a deep and dry saucepan, add the sugar in a simmer flame.  Let the sugar melt on its own.

Please don't wander off, keep a close watch.  Don't stir.   You can tilt the pan, though if you find the sugar to be melting unevenly.  

As we find the sugar melts and slowly is turning into golden amber color.  

Sugar is completely melted and caramelized into a lovely golden brown color. Now add in salt.  

Add in butter cubes as well, and stir them up with a wooden spoon.  

After stirring, add in the cream.  As you add in cream, it may steam up or bubble up, so be careful.  Also, the cream should be in warm condition when you add.  One suggestion is that you may heat them up alternatively when you get all the sugar melted so that by the time you add the cream, it is warm.  

See how it splutters or bubbles.  If you find clumps of caramel, undissolved in cream, don't worry keep on stirring you will get a clear sauce.  

See, how I got a clear sauce.  Switch off the gas.  

I placed them in an air-tight container and refrigerated them.  There are times when you find your sauce to be too runny or too hard.  If you find them runny, you can reduce them in a saucepan.  If found too hard, you can heat them up with a tsp of cream to get the correct consistency. 

Happy cooking :D  :D  

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