Caramel Sauce or syrup is a easy fix to your dessert. Prepare , refrigerate and use for cakes, muffins or drizzle over ice creams.It takes just few ingredients and few minutes.
For me making cake is always been an easy task but what topping or frosting to make is a big question. Every time my son wants something different. So, need to come up with something which goes well with any kind of cakes or pastries.
For past many days, caramel sauce was something on my mind as it is very quick and easy to prepare . Also you can literally use it for any dessert, may be it is on a cake or ice cream or just as a dip. So, I did a quick research on it and got to learn more about how to make caramel sauce or caramel syrup.
Normally this recipe asks for heavy cream but I made use of fat free milk and still it turned out super creamy and delectable.
Preparation Time: 5 Minutes
Cooking Time : 10 Minutes
Yields : 2 Cups
- 2 Cups White Granulated Sugar
- 3/4 Cup Unsalted Butter(170 grams)
- 1/4 Cup Water
- 3/4 Cup Milk
- Pinch of Salt
Take sugar and water in a thick bottom saucepan kept on medium high heat .
Whisk continuously till the sugar is properly dissolved .
Once the sugar is dissolved, stop whisking and wait till the sugar gets lightly browned. You need to swirl the pan in between .
Do not worry if the sugar gets crystallised in this process. It will soon get caramalized.
Once the sugar gets light brown color, reduce the heat. Keep it on low and add in butter and whisk really well. The butter will bubble up ferociously and will eventually get melted well.
Once the butter has been melted, add milk and whisk again for about 2 minutes
Add salt , mix and remove from heat .
Allow to cool your caramel syrup completely ,pour it in airtight glass jars and refrigerate.At this point you may feel that the sauce or syrup is of runny consistency and not thick enough. But believe me, once you refrigerate and check it next day, it will be perfectly thick and creamy.