Caramel Sauce


Lately, I have been practicing my caramel sauce and this Swissmilk recipe variation I had the best experience with. It also is immensely variable; depending on how long you let it simmer at the end you can use it as a sauce topping on ice-cream or dessert or as a bread spread topped with banana’s or apples. So get your empty jars out and let’s get cooking!

Ingredients (ca. 3 dl)
125 g sugar
4 tablespoons of water
60 g butter (in pieces)
1-2 pinches of salt
1 dl full cream

Mix sugar and water in a pan and bring to the boil. The pan should be big enough to protect against splashes, because sugar gets really hot. When the sugar-water mixtures has boiled, reduce the heat immediately and let it simmer at low to medium heat. When a sugar crust forms, stir the mixture. Let everything simmer for 10-20 minutes until the sugar slowly turns light brown. If this produces sugar pieces, break them up a little with a ladle.
Caution: do not let the sugar become dark brown, it will burn and become bitter.
When the mixture is light brown, remove the pan from the heat immediately and stir in the butter. Add salt and put the pan back on the stove. Stir over low heat for about 2 minutes until the butter has dissolved evenly. Add the cream very slowly, stirring constantly, and let it simmer for another 5 minutes, stirring from time to time. Remove the caramel from the heat and let it cool down a little.
Caution: Even though it is tempting, do not try the caramel straight away when it comes off the stove, it is guaranteed to cause burns. (I speak from experience)
Finally, fill the (still warm) caramel sauce into the glasses, let it cool down – and enjoy!

Tip1: The sauce is an excellent gift idea and can be stored in the fridge for up to 8 weeks without any problems.

Tip2: If you want to make more caramel, be aware that using more sugar at once will increase your caramelization time by quite a bit, so if you’re under time constraints you might want to opt for doing two batches in two pans rather than a bigger batch in one.



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