|Nutritional Guidelines (per serving)|
|Servings: 1 cup (8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||3%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Caramel sauce is a wonderful topping for ice cream, cake, pie, and bread pudding. While a typical recipe calls for heavy cream, which isn't an ingredient always stocked in our refrigerators, this easy recipe uses milk and butter instead, which you're more likely to have on hand. So, if you want to make delicious caramel sauce without running to the store, this milk-and-butter recipe will do the trick. Make a double or triple batch and freeze for when the mood for caramel sauce strikes.
- 1 cup of sugar
- 1/2 cup water
- 1 tablespoon butter
- 1/2 cup milk
- Pinch of salt
Gather the ingredients.
Combine the sugar and water in a small saucepan.
Put the saucepan over medium-high heat and cover the pan with a lid.
Once the water has come to a rolling boil, remove the lid. Do not stir the caramel after this point—otherwise, you run the risk of it becoming grainy by incorporating sugar crystals from the sides of the pot into the mixture.
Cook the caramel until it is a golden brown color. If your caramel is cooking unevenly, you can gently swirl the pot to even out the sauce.
Remove the pan from the heat and whisk in the butter.
Once the butter has melted and becomes completely incorporated, gradually add in the milk and stir to combine. Be careful: The milk can boil up quickly when it hits the hot caramel. The caramel can also separate because the temperature changed too quickly.
Return your caramel sauce to medium heat. Add the salt and stir the mixture until it is well combined. Boil for 1 minute until the sauce thickens slightly.
Allow your caramel to cool and serve over your favorite desserts or cakes.
- By covering the sugar and water with a tight-fitting lid, condensation will build up and run down the sides of the pot, cleaning off any sugar that may have collected there. You also can use a wet pastry brush to wash the sides of the pot. If you skip this step, crystals may form on the edges of your caramel, causing the sauce to become grainy.
- Before the caramel starts to darken, the bubbles will slow down and the mixture will look thicker. This is when you should start keeping an eye on it. Caramel goes from light to dark very quickly, and burned sugar isn’t a good sauce. Once you can smell the sugar cooking, don’t walk away from the kitchen. At this point, cover the pot one more time for 1 to 2 minutes to ensure there won’t be any crystals.
- Adding a pinch of salt to your caramel will actually make it sweeter because the salt counteracts the bitter notes of a deeply caramelized sugar. However, you can always add more salt to make this a true salted caramel. Add 1/8 of a teaspoon of salt for a gentle flavor, or 1/4 teaspoon for a bold salted caramel sauce flavor. If you use unsalted butter, you can increase the salt to 1/2 teaspoon.