Homemade Caramel – Caramel Sauce

Hello Dear Friends,

Caramel A name given to cooked sugar that is browned to a certain extent by the effect of heat. We are familiar with this name as we heard it at the beginning of many things we cook. The best examples of these are onions and apples. caramelized until it happens. Here we are talking about turning brown in color with sugar.

of caramel After the sugar and water color change and cook, the basic materials can be added or left as it is, depending on the purpose of use. If glucose or honey is not added to it, it will freeze again and become hard and inedible.

In this recipe, you only make sugar and water. caramel Ideal for dessert decorations. this type caramel Since it will harden immediately and keep its shape, you can add sugar baskets or materials such as hazelnuts and peanuts. crocan can be done. Moreover Creme Caramelin caramel This is how it is prepared.

Our topic today caramel sauce; this sauce is sugar and water caramelized It is prepared by adding cream or butter after it is cooked. You can easily use this sauce in your ice cream, desserts and cakes.

caramel sauce Since it thickens as it stands, its consistency should be quite fluid while cooking. It can be stored in the refrigerator for 1-1,5 weeks in airtight containers. It can be made fluid again, whether it is frozen or heated in a bain-marie or microwave.

There are some tricks to consider when making caramel.

• As with any recipe, follow the measurements.
• Choose a small stainless steel or sauce pan to distribute the heat well. I usually use a thick-bottomed milkshake.
• Use medium heat to control sugar caramelization.
• If possible, use a digital sugar rating.

The sugar and water mixture does not caramelize until it reaches very high temperatures. Because caramel You have to be very careful while doing it. Since it will foam especially when adding cream, lower the stove and make sure that the pot is well seated on the stove. You can see the caramelization stages in the photos below.

You're not in the kitchen every day, but this caramel You want to try the sauce. You won't get a sugar rating just for a trial either. Then your eye should always be on the pot.

Beware of sugar after step one. After the sugar has finished boiling foamy, it will collapse a little more and the foam will continue, but the water will not overflow because it starts to evaporate. At this stage it is around 120-130 degrees.

When it starts to take the color in the third photo, it rises to around 165-170 degrees. Since I was going to add cream to it, I took it up to 180-185 degrees and allowed it to thicken even more.

Now let's come to the recipe of making Caramel, from these measurements you will get enough caramel sauce for 1-2 recipes.

Since I don't want to put you in the ml account after the gr account, I also measured the liquids on a digital scale. Thus, you can easily prepare your caramel with the help of a scale.

Ingredients for Homemade Caramel – Caramel Sauce Recipe

• 225 grams of water
• 315 gr granulated sugar
• 200 g cream (canned milk cream)

Homemade Caramel – How to Make Caramel Sauce Recipe?

1. Put the water and sugar in a small saucepan with a thick bottom. Turn on the stove on medium heat and stir until the sugar dissolves.
2. Bring to a boil over medium heat, stirring occasionally, until the water evaporates and the sugar turns brown.
3. Reduce the bottom of the thickened sugar and add the cream 1-2 times, mixing carefully.
4. When the bubbling stops, turn the stove to medium heat and stir until the cream is completely mixed with the sugar.
5. Transfer the caramel sauce to a heatproof bowl and use warm or cold.