Caramel Sauce (No Crystals!)

What is the Secret Ingredient and why?

The secret ingredient in my caramel sauce is glucose syrup. It prevents sugar crystals from forming, ensuring a smooth and creamy texture.

Glucose syrup prevents crystals in caramel sauce by interfering with the way sugar usually forms crystals. Here’s how it works:

1. Breaking Up Sugar Molecules: Glucose syrup contains glucose and fructose, which mix with the regular sugar (sucrose) and make it harder for crystals to form.
2. Thickening the Mixture: Adding glucose syrup makes the caramel thicker, which slows down the movement of sugar molecules and reduces the chance of them forming crystals.
3. Stabilizing the Sauce: Glucose syrup helps keep the caramel smooth and consistent, so it doesn't get gritty.

Ingredient In My Caramel Sauce

125g Unsalted Butter / 4.4 oz: Adds richness and a smooth, creamy texture to the caramel sauce. Using unsalted butter allows you to control the salt level by adding salt separately if desired.

110g Brown Sugar / 3.9 oz: Provides sweetness and a deeper, more complex flavor due to its molasses content. Brown sugar also contributes to the sauce’s dark caramel color.

125mL Heavy Cream / 4.2 fl oz: Adds creaminess and richness to the sauce. The high-fat content in heavy cream helps create a smooth, luscious texture.

1 Teaspoon Glucose Syrup: The secret ingredient that prevents sugar crystals from forming, ensuring the caramel sauce remains smooth. Glucose syrup helps to stabilize the mixture and maintain a consistent texture.

How To Make Caramel Sauce

Combine Ingredients

Place the butter, brown sugar, and glucose syrup in a medium-sized deep saucepan. Using a medium-sized saucepan is important because the sauce will bubble up significantly when it boils, preventing it from boiling over and making a mess.

Heat and Stir

Place the saucepan over medium heat. Stir continuously as the butter melts and the sugar dissolves. Continuous stirring ensures that the sugar dissolves completely, preventing any gritty texture in the sauce.

Boil the Mixture

Once the sugar has dissolved and the mixture begins to boil, add the heavy cream. Continue to stir while bringing the mixture back to a boil. Adding cream at this stage helps to create a rich and creamy caramel. Stirring continuously is crucial to prevent the mixture from burning or sticking to the pan.

Adjust Thickness

Boil the mixture for at least 2 minutes for a thinner sauce. For a thicker sauce, boil for up to 5 minutes. Keep stirring continuously and watch the sauce carefully. The longer boiling time allows the sauce to thicken. Stirring and careful monitoring prevent the sauce from boiling over. If the sauce starts to rise too much, briefly lift the pan off the heat until it settles, then return it to the heat.

Cool the Sauce

Remove the saucepan from the heat and let the sauce sit for at least 5 minutes in the pan. Letting the sauce sit allows it to cool slightly and thicken further, making it easier to handle.

Store the Caramel Sauce

Pour the caramel sauce into a heatproof jar and let it cool completely to room temperature. Once cooled, place a lid on the jar and refrigerate. Storing the sauce in an airtight jar keeps it fresh. Refrigerating helps the sauce to thicken and develop its flavor.

Serve

The caramel sauce can be served warm or cold. Warm sauce is easier to pour and drizzle, while cold sauce is thicker and can be used as a spread or dip.

Fay's Top Tips for Perfect Caramel Sauce

• Use a Medium-Sized Deep Saucepan: Avoid using a small saucepan as the sauce will bubble up significantly when it boils. A medium-sized deep saucepan helps prevent the sauce from boiling over.
• Stir Continuously: Continuous stirring ensures that the sugar dissolves completely and prevents the mixture from burning or sticking to the pan.
• Add Cream Carefully: When adding the cream, be prepared for the mixture to bubble up rapidly. Stir continuously to incorporate the cream smoothly.
• Watch the Boiling: Do not walk away while the sauce is boiling. If it starts to rise too much, lift the pan off the heat until it settles, then return it to the heat.
• Control Thickness: Boil the mixture for at least 2 minutes for a thinner sauce and up to 5 minutes for a thicker consistency. Adjust the boiling time based on your desired thickness.
• Cool Before Storing: Allow the sauce to cool in the pan for at least 5 minutes before transferring it to a heatproof jar. Cooling helps to thicken the sauce further.
• Refrigerate Properly: Store the caramel sauce in an airtight jar in the refrigerator. It will keep for up to two weeks. Reheat slightly before serving if it has thickened too much.
• Glucose Syrup is Key: Don’t skip the glucose syrup as it prevents sugar crystals from forming, ensuring a smooth, silky caramel sauce.

Serving Suggestions for Caramel Sauce

Drizzle Over Ice Cream: Warm the caramel sauce slightly and pour it over your favorite ice cream for a classic dessert treat.

Top Pancakes or Waffles: Use the caramel sauce as a delicious topping for pancakes or waffles. Add some sliced bananas or berries for extra flavor.

Dip for Apples: Serve the caramel sauce as a dip for fresh apple slices. It makes a great snack or dessert.

Add to Coffee: Stir a spoonful of caramel sauce into your coffee for a homemade caramel latte.

Drizzle Over Cheesecake: Enhance the flavor of your cheesecake by drizzling caramel sauce over the top before serving.

Use in Baking: Swirl the caramel sauce into brownie or cake batter before baking for a sweet caramel flavor throughout.

Serve with Apple Pie: Pour warm caramel sauce over apple pie slices for an extra indulgent dessert.

Spread on Toast: Use caramel sauce as a sweet spread on toast or bagels for a special breakfast treat.

Top Yogurt: Add a spoonful of caramel sauce to plain or vanilla yogurt for a sweet and creamy snack.

Dip for Pretzels: Use the caramel sauce as a dip for salty pretzels. The combination of sweet and salty is irresistible.

More Dessert Sauces - Video Tutorials

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