Caramel Sauce Quick and Easy (No Crystals!)

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Caramel Sauce Quick and Easy (No Crystals!)

This quick and easy caramel sauce recipe is your go-to for a smooth, crystal-free treat. Perfect for drizzling over desserts or adding to your favorite recipes, this caramel sauce is a must-have in your kitchen.

Prep Time 10

Total Time 10

Servings

Calories 294kcal

Author Fay Khoury

INGREDIENTS

125 g (4 ⅖ oz) butter unsalted
110 g (3 ⅞ oz) brown sugar
125 ml (4 ¼ floz) heavy cream
1 teaspoon (1 teaspoon) glucose syrup

INSTRUCTIONS

Combine Ingredients: Add butter, brown sugar, and glucose syrup to a medium-sized deep saucepan. Place the saucepan over medium heat, stirring continuously until the sugar fully dissolves.
Boil Mixture: Once the sugar dissolves and the mixture starts to boil, add the cream and bring it back to a boil while stirring continuously.
Adjust Thickness: Boil for at least 2 minutes for a thinner sauce or up to 5 minutes for a thicker consistency. Stir continuously and watch carefully to prevent boiling over. If the sauce rises too much, lift the pan off the heat until it subsides, then return to the heat.
Cool Down: Remove from heat and let the sauce sit in the saucepan for at least 5 minutes. Pour into a heatproof jar and cool completely to room temperature before placing a lid on the jar and refrigerating.
Serve: The sauce can be served warm or cold.

NOTES

Use Medium Saucepan: Avoid using a small saucepan as the sauce level rises when boiling.
Watch Closely: Do not walk away; stir continuously to prevent boiling over.
Glucose Syrup: Don’t skip the glucose syrup; it prevents sugar crystals and keeps the sauce smooth.
Storage: Store in an airtight jar in the refrigerator. Warm before serving if desired.

NUTRITION