Caramel Sauce

Caramel Sauce is a versatile topping for all kinds of desserts. It is the golden brown, glossy, delicious drizzle you see on many an Instagram post!

But did you know that you can bottle this glorious goodness and store it in the fridge for yourself?

And it tastes miles better than the shop bought one too! I make it with ghee and it tastes heavenly to me, but you can use butter too.

I use it all the time and feel so happy just looking at my bottles of gold! This caramel sauce is the most basic one, I also make vegan coconut caramel sauce and salted caramel. More of that in my next!

You will enjoy it on cheesecakes and also on vanilla ice cream. It tastes amazing on cakes and on custard. And if you make it thick, using just 1/2 cup of cream, you can even fill it in chocolates when you make the filled kind! Don’t even get me started on how delicious it is on crumbles and tarts!

So, hopefully by now, you are inspired to make this pot of golden yum.

Just get hold of a few ingredients: cream, sugar and ghee/butter.

And it works better if you have a thick bottomed, wide and flat vessel. Prefer ones with a handle, or else keep a pair of tongs nearby so that you can lift the pan off the heat when you need to.

Let’s make this one today!

Caramel Sauce

Recipe by Sheetal RabindranCourse: ToppingCuisine: WesternDifficulty: Easy

Servings

10

servings

Prep time

5

minutes

Cooking time

15

minutes

Ingredients

• 2 tbsp Ghee/ butter

• 1/2 cup sugar

• 1/2 to 3/4 cup fresh cream ( I used Amul)

Directions

• Use a thick-bottomed, wide, flat bottomed pan for best results. Heat the ghee/butter in this pan, very gently.
• Once it is molten, add the sugar. Don’t disturb it at all. Just watch it. In about 2-3 minutes, it will start melting. And then gradually start turning golden in colour.
• Stir till it is uniformly golden, but not a deep brown. If you find that the colour is turning brown, take it off the stove to stop the cooking. Let it cool a bit and then continue.
• At this point, add the cream, 1/4 cup at a time. Stir well. Allow it to simmer.
• You can add more cream if you wish to have a more “runny” or liquidy caramel sauce. Let the caramel simmer for 2 minutes.
• Stir well, take off the heat. Cool. Store in dry glass bottles in the door of your fridge.

Notes

• Do not let the sugar burn, it will become bitter. Though some may like that flavour too!
• Keep the heat low. Be patient. If it turns golden too quickly, the heat is too high.
• Keep the heat low always. It is easier if you use a silicon spatula to stir the sugar in the pan.
• The caramel sauce will thicken on cooling and when you keep it in the fridge, it will look almost solid. When ready to use, bring to room temperature by heating the whole bottle in the microwave for 10-15 seconds.
• Make these small batches and re-stock when needed. It stays in the fridge for 3 months without a problem if you use a dry spoon to dip into the sauce.