Caramel Sauce is one of those delicious sauces you can easily make in your own kitchen! It's not a rocket science nor is it a time consuming process. I was surprised that I haven't actually had a post on this even though I keep making it often. Even during December I made an out of the world Caramel Tea Cake and didn't think much about clicking pictures.
Of course, I had used Caramel Syrup in that Cake recipe. So while picking up this theme, I decided I would use Caramel Sauce.
Basically, Caramel sauce is made with granulated sugar, cream, and water. While Butterscotch is made with brown sugar. There can be other flavours added like butter, vanilla etc. Sometimes even salt to get the Salted Caramel Sauce and such.
When I had made Butterscotch Sauce, I baked an Eggless Butterscotch Cake and a Butterscotch Ice Cream. So it is natural that I repeat myself. What's wrong in repeating something that is as divine as this Caramel Sauce. You won't believe, I literally ate everything that was struck on the pan as kids left for school.
This is part of the BM#73, week 2 that says I am 'Crazy about Caramel'
How to make Caramel Sauce with Step by Step pictures 
How to make Caramel Sauce
1 cup Granulated Sugar
1/4 cup Water
1/2 cup Fresh Cream
In a nonstick pan, take the granulated sugar and cook on high flame, stirring continuously.
Sugar starts melting at about 2 minutes. Keep stirring. The sugar melts and starts to turn golden in colour, keep stirring.
It takes about 5 mins to turn to the colour we are aiming at. Simmer for a minute, then increase the flame and cook when it starts bubbling.
Now slowly add the 1/4 cup water and take care to be little away as the syrup sputters.
Add all the water and again bring to a boil. This stage is enough for Caramel syrup.
To make the sauce, add 1/2 cup heavy cream, and mix well. Bring to boil and continue cooking.
This takes another couple of minutes to set. By end of nearly 9 to 10 mins, your sauce is done.
The sauce will be runny, however as it cools down, it becomes thick and creamy.
Store in an airtight jar to be used as required.
Recipe
How to make Caramel Sauce
Ingredients
- 1 cup Sugar granulated
- 1/4 cup Water
- 1/2 cup Fresh Cream
Instructions
- In a nonstick pan, take the granulated sugar and cook on high flame, stirring continuously.
- Sugar starts melting at about 2 minutes. Keep stirring. The sugar melts and starts to turn golden in colour, keep stirring.
- It takes about 5 mins to turn to the colour we are aiming at. Simmer for a minute, then increase flame and cook when it starts bubbling.
- Now slowly add the 1/4 cup water and take care to be little away as the syrup sputters.
- Add all the water and again bring to a boil. This stage is enough for Caramel syrup.
- To make the sauce, add 1/2 cup heavy cream, and mix well. Bring to boil and continue cooking.
- This takes another couple of minutes to set. By end of nearly 9 to 10 mins your sauce is done.
- The sauce will be runny, however as it cools down, it becomes thick and creamy.
- Store in an airtight jar to be used as required.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
Gayathri Kumar says
This looks gorgeous Valli. I could finish off the whole batch of sauce.
Sharmila -The Happiefriends Potpourri Corner says
Lipsmackingly good!! Wish i could get some:)
insearch ofscrumptious says
the sauce looks great!
Sarita says
Caramel Sauce looks awesome Srivalli! I love caramel..Your website looks great!
Vaishali Sabnani says
I have recipe with butter in it , and no water , must try this version to know which tastes better.
Priya Suresh says
Fantastic sauce, mine have both butter and cream, droolworthy sauce.
srividhya says
I need to get my hands on chocolates and sauces. This looks awesome.
themadscientistskitchen says
looks awesome. Did not know it was so simple.
Pavani says
Very simple and delicious looking caramel sauce. So many different possibilities.
Harini-Jaya R says
Simple and tempting.
Sandhya Ramakrishnan says
I must definitely make some of this and store. Do we store it in the refrigerator or can it be outside?
Srivalli says
It was good outside Sandhya, I had it for about a week or so by the time I got around all the dishes...:)
Priya Srinivasan says
Caramel, something which i dread to make till date. i know they taste out of the world, but that fear of burning it, stops me for trying!
That messy spoon of caramel, looks sooo sinful!
Suma Gandlur says
To this date I haven't made this sauce. Your detailed instructions and step by step by pictures will help those who like to try it.