Caramel Sauce (Toffee Caramel)

A versatile homemade sauce that can be used to drizzle over ice cream, cakes, pastries, pancakes, puddings, and small baked goods.

Details

  • Preparation Time: 0 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 180 g Sugar, white

  • 200 ml Sweet cream

  • 15 g Butter, unsalted

  • 1 pinch Salt, table

Steps

  1. In a deeper pan or pot with a light-colored bottom, add sugar and slowly heat it over medium heat while stirring with a fork until it melts. Then, without stirring, continue heating until it turns a beautiful amber, dark golden color.

  2. Meanwhile, in another pot, heat the sweet cream just below boiling point (80 degrees Celsius). Once the caramel is ready, carefully pour the hot cream into the pot and whisk with a whisk to combine the caramel and cream smoothly.

  3. Add cold butter and continue cooking the sauce while stirring until it thickens appropriately. It is done when a visible trail is left on the bottom of the pot when you stir.

  4. Remove the pot from the heat and season the caramel sauce with salt. Stir well to dissolve the salt. Use the prepared sauce immediately or pour it into a jar, let it cool, and then store it in the refrigerator in a sealed jar.

Nutrition Information (Per 100g)

  • Calories: 407.2 kcal
  • Fat: 6.09 g
    • Saturated Fat: 3.55 g
  • Carbohydrates: 90.26 g
    • Sugars: 90.26 g
  • Protein: 0 g
  • Fiber: 0 g

Advice

The sauce thickens as it cools. If you want it to be liquid again, warm it to room temperature before use or heat it in the microwave for 5-7 seconds. When preparing caramel, be very careful as you are dealing with a very hot mixture that can easily stick to the skin and cause burns. Be especially cautious when pouring cream into the hot caramel. The addition of salt can also be completely omitted.