Caramel sauce
Indulge in a rich, homemade caramel sauce made from a perfect blend of sugar, brown sugar, water, and light sour cream. Ideal for drizzling over desserts, dipping fruit, or adding a luscious touch to your favorite treats. Easy, creamy, and irresistible!
Cook time 15 min
Prep time 5 min
Ingredients:
1.50 cups sugar1/2 cup water
3/4 cup brown sugar
1.50 cups light sour cream
Caramel sauce is a versatile and delicious addition to many desserts. Whether drizzled over ice cream, cakes, or used as a dip for fruits, it adds a rich and creamy sweetness that's hard to resist. This recipe combines both granulated sugar and brown sugar, providing depth of flavor, along with light sour cream, which gives it a smooth and creamy texture.
Instructions:
Gather all your ingredients and measure them accurately. Place the sugar and water near your stovetop to start cooking the caramel.
In a medium-sized, heavy-bottomed saucepan, pour in the 1.50 cups (300g) of sugar and the 1/2 cup (120g) of water. Stir gently to combine so that the sugar is evenly moistened.
Place the saucepan over medium-high heat. Without stirring, let the mixture come to a boil. Continue cooking, occasionally swirling the pan gently to ensure even caramelization, until the sugar turns a deep amber color. Be careful not to let it burn, as the caramel can turn bitter.
Once the sugar and water mixture reaches the desired amber color, reduce the heat to low. Carefully add the 3/4 cup (170g) of brown sugar to the saucepan. The mixture will bubble vigorously. Stir constantly to help dissolve the brown sugar.
Slowly pour in the 1.50 cups (340g) of light sour cream, stirring constantly. The mixture will bubble up again. Continue to stir until the sauce is smooth and all ingredients are fully incorporated.
Allow the caramel sauce to simmer for an additional 2-3 minutes, stirring occasionally, until it thickens to your desired consistency. Keep in mind that the sauce will continue to thicken as it cools.
Remove the saucepan from the heat and let the caramel sauce cool slightly. Transfer the warm caramel sauce into a heatproof jar or container.
Allow the caramel sauce to cool completely before sealing the jar or container. Store it in the refrigerator for up to two weeks. When ready to use, you can reheat it gently in the microwave or on the stovetop to return it to a pourable consistency.
Tips:
- Use a heavy-bottomed saucepan to ensure even heating and prevent the sugar from burning.
- Stir the sugar and water mixture gently to avoid splashing onto the sides of the pan, which can cause crystallization.
- Have all ingredients measured and ready before you start, as the caramel process can move quickly.
- Once the sugar melts and turns amber, remove from heat immediately to avoid burning.
- Be cautious when adding sour cream, as the mixture will bubble vigorously.
Making caramel sauce at home is not only gratifying but also allows you to enjoy a fresh, preservative-free treat. With a few key tips and a bit of attention to detail, you can craft a caramel sauce that's perfect for elevating any dessert. Enjoy the process and savor the delicious results.
Nutrition per serving
8 ServingsCalories 290kcal
Protein 1.54g
Carbohydrates 60g
Fiber 0.00g
Sugar 60g
Fat 4.69g
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