When I was in culinary school, we spent days on caramel, candies, and other sugar work. It’s all very detail-oriented, and the smallest change in temperature can make a huge difference.
Don’t start making candy if you have to use the restroom, because you cannot walk away from the stove even for a few minutes! I learned that the hard way.
Luckily, there is a way to make caramel sauce that is super streamlined and simple, with no special equipment required. This caramel sauce recipe, which you can add salt to for salted caramel sauce, actually comes from my cookbook Cookies & Cream: Hundreds of Ways to Make the Perfect Ice Cream Sandwich.
I included it as a sort of bonus recipe for readers who really wanted to amp up their ice cream sandwiches. Caramel isn’t just good with ice cream though – it’s good on EVERYTHING. And knowing how to make caramel sauce is a trick that’ll always come in handy.
Seriously, this stuff is liquid gold. You’re going to want to drizzle it all over cheesecake, brownies, cinnamon rolls, apple pie, swirl it into your favorite baked good batters, or even add a spoonful to your morning coffee. You’ll probably just want to eat it straight up with a spoon. It makes a great gift for neighbors, teachers, and friends too!
Wet caramel is made by combining sugar and a liquid and cooking them together, while dry caramel is made from just sugar, heated in a dry pan until it liquefies and browns.
Step-by-Step: How to Make Caramel Sauce
This will take about 5 to 6 minutes, depending on your pan and stovetop.
The caramel may seize. If clumps of sugar form (crystallization), continue heating on low heat until they melt back into a smooth sauce. The caramel will bubble here, so take caution not to allow your hand too close to the mixture. Use only heatproof utensils and a pot deep enough to catch any bubbles.
Let cool until cooled slightly and thickened, and then enjoy! If you want even thicker caramel, pop it in the fridge where it’ll be stored long-term anyway. Pouring through a mesh strainer will prevent any potential sugar crystals from ending up in your final caramel sauce.
If you make and enjoy this caramel sauce, be sure to snap a picture and share it on Instagram, tagging #handletheheat, so we can see your creations!
Making caramel is easy! You’re simply melting sugar and cooking it until it darkens to just the right color. And that’s it. simple, right? Yes, it is, although some have told me they are afraid to make caramel so I thought I’d offer some tips, advice, photos, and encouragement, to make your own caramel. For additional information, you may also wish to read Ten Tips for Making Caramel.
Because you’re dealing with very hot sugar, that’s sticky, here are a few safety precautions to take:
1. Start with an even layer of sugar in a heavy-duty pan, such as a deep skillet or wide saucepan.
– Be careful about getting your hands anywhere near molten sugar. You may feel more comfortable wearing oven mitts and a long sleeve shirt. Caramel is hot and can splatter, especially when adding other ingredients to it.
– Keep a deep bowl of icy water nearby to plunge your hand into if a bit of caramelized sugar lands on it.
How Different? 2 Ways To Make Amazing Caramel Sauce
FAQ
What are the two methods for caramelizing sugar?
How is caramel traditionally made?
Which method is quickest in caramel making?
What is the process of making caramel called?
How do you make caramel at home?
Wet caramel is the most common method for making caramel at home. It is made by dissolving sugar in water, then reducing that sugar syrup until it caramelizes; the water acts as a conduit to help the sugar caramelize evenly.
How do you make dry caramel?
Dry caramel is the more challenging method. It’s made by heating sugar directly in the saucepan, letting it dissolve and cook to a dark amber color—no liquid added. Without water as a buffer between the sugar and the direct heat, the sugar has much greater potential to burn.
How do you caramelize sugar to make caramel?
The molecule fragments recombine to form a variety of different molecules, which give the caramel both flavor and color. This process is called caramelization. There are two methods to caramelize sugar to make caramel: the wet and dry method. I’m first going to point out the obvious here: wet caramel isn’t actually wet.
How is caramel made?
Caramel. Usually, white refined sugar is used to make caramel. The sugar is heated until the sugar molecules break down. The molecule fragments recombine to form a variety of different molecules, which give the caramel both flavor and color. This process is called caramelization.