Caramel Sauce - The best caramel sauce recipes. How to make caramel sauce Caramelized sauce

At its core, caramel sauce is a simple combination of sugar, water, butter and cream. It would seem that there are a minimum of components, but it turns out incredible tasty treat! This sauce is universal. It can be used to decorate desserts and baked goods, pour it over pancakes and ice cream, add it to coffee, or simply use it as a “spread” on toast and sandwiches. In any case, it turns out very tasty. Try it! Have a lot of fun!

Prepare the ingredients according to the list.

Preheat the cream and prepare butter room temperature. Keep all the ingredients on hand; the sauce can be prepared very quickly.

Combine sugar and water. Over medium heat, bring the mixture to a boil. Do not stir the mixture while heating, otherwise the sugar will crystallize. Instead, you can periodically rock the container slightly to ensure even heating.

The process may take a few minutes, but gradually the sugar will melt and turn into syrup. At this stage, you can increase the heat a little to speed up the cooking process, but if you are not particularly experienced in working with caramel, leave the heat at the same level. The process will take a little longer, but there is a better chance that you won't miss the right moment and burn the caramel.

Continue to simmer the mixture until it thickens and large bubbles begin to form on the surface.

Continue heating, shaking the container occasionally and watching how the color of the syrup changes. Gradually, the pale and almost transparent syrup will turn golden. After a few more seconds, the syrup will thicken and its color will become more saturated.

This stage is perhaps the most important in the whole preparation; you need to catch the moment when the mixture acquires a deep caramel-orange hue and turn off the heat. If the syrup is overheated, it will burn and the sauce will be bitter. In addition to color, I usually focus on the aroma of the mixture: as soon as the first, light(!) aroma of burnt sugar appears, I immediately turn off the heat. I'm not sure how technically correct this approach is, but it works 100% for me.

Turn off the heat and pour warm cream into the gravy boat. Be careful - the mixture will boil at this point. I add 100 ml of cream and the sauce turns out quite thick. If you prefer the sauce to be more liquid, add more cream, up to 200-250 ml for this amount of ingredients.

Wait a few seconds for the sauce to settle and then stir it thoroughly.

Add butter and mix everything again. In the first few seconds, the mixture may separate - the melted butter will float as if separately from the main mass of the sauce. Don't be alarmed, just keep stirring the mixture. Gradually the ingredients will mix and the sauce will become homogeneous.

The sauce looks quite runny when hot, but will thicken as it cools.

With the proportions that I used, when cooled, the caramel sauce has a consistency reminiscent of thick and viscous processed cheese. In this form it is convenient to use as a “spread” on buns or toast. If you need a more liquid consistency, for example, to decorate desserts or ice cream, you can simply heat the sauce in a water bath or in the microwave.

Cool the sauce slightly and pour it into a storage container. In the refrigerator, in an airtight container, the caramel sauce can be stored for up to 2 weeks.

Caramel sauce is ready! Bon appetit!

Caramel sauce is a great addition to desserts and baked goods. You can pour it over ice cream, add it to yoghurts and mousses, serve it with pancakes, cheesecakes and pancakes, and decorate homemade pies. Experiment and choose the optimal consistency for yourself: thick is best for pouring over cupcakes and pies; thinner is used as a topping for ice cream and pancakes.

Caramel sauce is a great addition to homemade baking and desserts

Ingredients

Sugar 225 grams Boiled water 65 milliliters Butter 70 grams Cream 33% fat 90 milliliters

• Number of servings: 8
• Cooking time: 20 minutes

Sweet Caramel Sauce Recipe

The consistency of the sauce depends on the amount of cream; it can be changed depending on the desired result.

Pour water into a small saucepan and add sugar, stir lightly.

Place the saucepan over low heat and heat until the sugar is completely dissolved. Do not mix the syrup! Otherwise, crystallization will occur and you will get candy instead of sauce.

Turn up the heat slightly and cook the syrup until it turns an amber color. You can’t stir the syrup at this stage either.

Once the syrup turns amber, remove from heat. If you leave it for even a few seconds, it will acquire a bitter taste.

Carefully add the cream, preheated to 40-50 degrees, into the hot syrup, stirring gently with a broom or spatula. Be careful, the mixture may bubble and splash!

Wait a minute until the bubbles on the surface of the sauce disappear, stir again and add softened butter.

Stir the mixture again until the consistency becomes homogeneous.

Pour the finished sauce into a glass jar; the cooled product can be stored in the refrigerator for 2-3 weeks. Cold sauce becomes noticeably thicker and acquires the consistency of honey or boiled condensed milk, now it can be used as a filling for homemade croissants.

Homemade caramel sauce can also be added to porridge or cottage cheese, but don’t get carried away - this delicacy will greatly increase the calorie content of the dish.

Caramel sauce with salt

Caramel sauce with coarse salt is an unusual and delicious addition to both sweet and meat dishes. You need to add salt to the sauce at the very end, when it has already begun to cool, but has not thickened too much. You can use salted butter instead of salt.

The salty sauce goes well with ice cream, curd cream, meat dishes asian cuisine. If you add a spoonful of this sauce to your morning porridge, even the most capricious child will eat it with pleasure.

Caramel sauce is a dessert sauce that pairs harmoniously with many confectioneries, simple baked goods, and even a regular piece of fresh toast. If you are a fan of desserts and baked goods with an unusual “additive,” then this sauce will become your faithful companion. With it, you will be even more happy to eat pancakes, fruits, buns, cakes, ice cream, and also prepare sandwiches for children for school in the morning. Now we will tell you how to make caramel sauce with your own hands.

Mastering the preparation of dessert caramel sauce

The recipe for caramel sauce is incredibly simple; even an inexperienced cook can handle it on his own. And the amount of ingredients needed for cooking will please the most forgetful cook who cannot remember more than 4-5 components of a dish. So, let's start mastering the recipe, but first of all, let's go through the necessary products.

Cooking ingredients

Our delicious preparation will be designed to produce a 500 ml jar of aromatic caramel sauce. As we have already said, there are not so many components in this dessert “addition”:

• Boiled cold water - 120 ml.
• 200 grams of white granulated sugar.
• 200 grams of cream, the fat content of which should be high, which is more than 30%.
• 60 gr. butter.
• Salt on the tip of a knife.

By the way, the ingredients used in this “dish” may change; you can prepare caramel sauce with sour cream, and the sour cream does not have to be homemade, store-bought will also work here. Just choose the fattest variety. You can make caramel sauce with milk, but this is a slightly different recipe called “Kadzheta”, which came to us from Mexican cuisine desserts, we will describe it in this article a little lower.

Making classic caramel sauce

Now we will prepare caramel sauce at home using classic recipe. We proceed step by step, as our detailed instructions tell you:

1. Pour all of it into a thick-bottomed saucepan. granulated sugar and pour out all the water. Mix the components together. Place the saucepan on the stove, turn the gas to medium intensity and, constantly stirring the sweet “liquid”, bring it to a boil. You need to achieve complete dissolution of the granulated sugar.
2. Take a second thick-bottomed saucepan and pour heavy cream into it and heat it. The cream should be hot.
3. Arm yourself with a silicone brush and go to the saucepan where you are cooking sugar syrup, use a brush to remove all sugar crystals from the walls; if you do not remove them, your syrup will turn into a lump of sugar.
4. Cook the sugar slurry for 4 minutes, during which time it should thicken and gradually begin to turn golden brown. You regulate the color of your caramel yourself; those who like a dark shade continue cooking, and those who like a light shade can quickly stop the cooking process.
5. Remove the saucepan with caramel from the heat and add 3 tbsp. l. heated cream. Mix the components together. Add the remaining hot cream. Put the saucepan back on the fire and continue to cook, stirring all the time. You want your brew to be smooth and uniform.
6. We remove the ladle from the stove, salt our dessert “brew”, and also add butter and mix.

Pour the prepared caramel “liquid” into a pre-prepared jar and let it cool completely. Once cooled a little, it is ready to eat. By the way, apples in caramel sauce are very good, they can become delicious dessert for your child, if he no longer eats fruit in the usual form.

Mexican caramel sauce "Cajeta"

How to make caramel sauce classic version We have already told you, now we will tell you another recipe that has Mexican roots. Cajeta is what the Mexican people call it, who invented this aromatic, sweet “dish” back in the 18th century. This ready-made recipe Its taste resembles the well-known “Iriska” candy. Well, let’s start learning the recipe for “Kadzheta”?! Let's quickly go through the ingredients that the preparation includes:

• Milk with a fat content of 3.2% - half a liter.
• 60-70 grams of granulated sugar.
• Soda on the tip of a teaspoon.
• Dry cinnamon stick.
• Salt on the edge of a knife.
• 1/3 packet of vanillin.

Making Mexican "Cajeta" candy

The process of preparing this version of caramel sauce is no more difficult than the previous cooking option. Step-by-step action plan:

1. Milk is poured into a ladle with a thick bottom, granulated sugar is poured and a pinch of salt is added. Cinnamon is also added here.
2. We put the ladle on the stove and start cooking, as soon as you notice that your “brew” has begun to boil, immediately remove it from the heat, we cannot let the “liquid” boil.
3. Pour all the soda into the milk mixture, it will immediately foam, do not be alarmed, all the foam will quickly disappear.
4. We turn the gas on the stove to very low and cook everything on this low heat for about 30 minutes. Don’t forget to stir it sometimes. Over time, you will see changes in the color of the milk, it will take on a golden creamy hue. Remove the cinnamon and continue the cooking process for another 25 minutes, still stirring.

After 45 minutes of cooking, you will have a fragrant and pleasant-colored Mexican “Cajeta”, pour it into the desired container for wounding and let it cool completely. When your caramel sauce has cooled, feel free to put it in the refrigerator for 30 days, which is how long it can be suitable for consumption. This caramel sauce is ideal for pancakes, buns or a simple piece of bread.

Xenia Cool recipe, I will cook it for pancakes and pancakes. But my sugar somehow crystallizes right away and does not dissolve, what could be the reason? It only dissolves in liquid later...

Nastya Ksenia, try using sugar from a different brand.

Ilona Based on my experience in preparing such a dish, I will give advice to anyone who is planning to cook, add milk in a ladle with a long handle and always use a kitchen mitt. Because the sugar gets very hot to avoid getting burned! And to you, Anastasia, low bow and gratitude for your work! I've been on the site since 2009. Almost all recipes are verified like a Swiss watch. A lot of recipes were prepared from your site.

Nastya Ilona, ​​thank you very much for your feedback!

Julia Nastya, my caramel is a little bitter. This is fine? I didn’t keep the sugar in for a long time; as soon as it melted, I immediately poured in the milk.

Nastya Yulia, it can taste bitter if you burn the sugar.
In general, it should not be bitter.

Elena-ch The sauce did not work out, caramel is separate, milk is separate.

Nastya Elena, try to mix better, everything should work out.

Olga Good day! I also have milk and sugar separately, but I didn’t back down))) I heated it a little more and beat it all with the already melted butter in a blender! Everything worked out! Thank you very much for the simple and delicious recipe! Your fan Olga!)))

Nastya Olga, I’m very glad that everything worked out!
Thank you very much for your feedback!

Svetlana Thank you very much for the recipe, I've been looking for one like this for a long time. It turned out very tasty. It went perfectly with the pancakes.

Nastya Svetlana, I’m very glad that the recipe was useful.

Natalya, Nsk Just cooked it. Incomparable taste of creamy toffee! I admit, it was scary. I was afraid it wouldn't work out. But everything is fine!!! For those who didn’t succeed, I would like to advise you to turn down the heat in the middle of the cooking process, when the sugar is already half melted and darkened. So that it does not start to burn and crystallize. And the temperature will not be very high. Because when you pour in the milk, everything really starts to boil. Do it according to the instructions, in small portions, and everything will be fine! Thank you, Nastya!

Nastya Natalya, Nsk, thank you for your feedback!

Galina Just cooked it. Everything worked out, although I was afraid that the caramel would be separate and the milk separate, as described above. But everything is wonderful! Girls, the main condition is to add milk in small portions and stir well and do everything quickly. Then don’t overcook the caramel and mix in the milk.
I have a question for Nastya and those who have already tried it - how does it behave after cooking? Does it thicken or harden? Does it need to be heated before serving or will it still be liquid when cooled?
I prepared it in advance, because... I was worried that it wouldn’t work out))), but now I’m wondering what will happen to the sauce in a couple of hours.

In a small, heavy-bottomed saucepan, combine sugar and 60 ml of water. The exact amount of water is not very important, you just need to moisten the sugar. Place the saucepan over medium-high heat and bring to a boil, stirring occasionally until the sugar is completely dissolved.

In another saucepan, heat the cream; it should be hot. If you pour cold cream into the syrup, it will start to splash a lot.

As soon as the sugar dissolves, stop stirring and skim off the foam. Wet a silicone brush with warm water and run it along the sides of the pan to remove any sugar crystals, otherwise the syrup may begin to crystallize and turn into a sugar lump.

Cook the syrup for 3-4 minutes, it will thicken slightly and then begin to turn golden. The caramel can be light or dark, stop when you want. If you have a sugar thermometer, place it in a bowl of hot water before adding it to the caramel. The caramel syrup should reach a temperature of 160°C for light caramel and 175°C for dark caramel. Be careful when working with caramel. Never touch or taste it with your hands until it has cooled.

Remove the pan from the heat and pour in 2-3 tbsp. l. hot cream. Mix gently with a whisk, then pour in the remaining cream. Return the saucepan to the heat and cook, stirring, until the sauce is smooth and homogeneous.

Remove the saucepan from the heat, add salt and butter, stir well. Serve the sauce warm. Leftovers can be cooled and stored in the refrigerator for 10 days.