Caramel sauce is a delicious sauce made with caramelized sugar, butter and cream. This can be used as toppings for ice creams, cakes and fruit salads. You can even dip fruits in the sauce for a simple dessert. Yesterday I prepared mango ice cream for Sruti and this caramel sauce as the topping. She really enjoyed it. At first when I read the recipe, I was so worried in using hot cream. But still fingers crossed, I made it and it came out very nice. When the sugar mixture is heated on stove, you need to heat the cream on low flame at side so that once the sugar is caramelized the cream will be hot and it is very easy to prepare the sauce. The sauce looks very thin when hot but becomes nice and thick once cool.
Ingredients:
Sugar-1 cup
Cream-1/2 cup
Water-1/4 cup
Liquid Glucose-1 tbs
Salt-1/2 tsp
Vanilla-1 tsp
Butter 2 tbs
Procedure:
1. In a deep heavy bottomed pan mix together sugar, liquid glucose and water.
2. Heat it. Sir the mixture until the sugar and glucose completely.
3. Now allow the mixture to boil without disturbing it.
4. When i starts boiling, in another sauce pan heat the cream on low flame in another stove.
5. The sugar will start changing colour. When it is nice deep golden brown, it is time to add the cream.
6. Use a wooden spatula for stirring.
7. Keep flame low, pour the hot cream in a stream into the sugar.
8. Keep on stirring until he cream is fully incorporated and the mixture becomes smooth without any lumps.
9. Boil it for 5-10 seconds.
10. Remove from flame and let it cool.
11. After a minute add in the butter, vanilla and salt.
12. Stir the sauce until the butter is fully incorporated.
13. Allow it to cool completely.
14. Use it as a topping for dessert of any type.
Nice thick and lovely..
Was a fantastic topping for the mango ice cream.
Wow u r greatly great Gayathri… Done perfectly… But where to get the liquid gulcose?
I got it from Nilgiris at Coimbatore..
I hope to see some friends from New Delhi quite soon – they are lovers of Ice-Cream – I can make that – but your sauce will make it very special
Looks so good!
wow….this looks so easy!!! Nice pics!!
Oh wow Gayathri! U just saved me from burning a hole in my wallet. I was keen on buying Hershey’s, as we love pairing it with ice-creams….but apart frm that there is hardly any use for it in our house! And so half the bottle expires! Ur sauce looks way better & is homemade, so healthier…..saving it! Thx a lot!
Wow ! Looks so elegant and easy to make..
yummy clicks akka and so sweet
wow Gayathri, looks perfect and texture is just perfect…
looks simply awesome! Wonderfully prepared.
Looks so yummy …Perfectly done…
Wow look syum. I wish i had not brought the bottle of Hersheys.
beautifully done caramel sauce…luv that over the ice cream….
Anu’s Healthy Kitchen – Broken Wheat, Oats, Almonds and Coconut Ladoo
looks yummy.texture &colour came out well
Wow gayathri luv the sauce. I tried making this twice before, but failed utterly. Am glad since I had also got packet of liquid glucose. What other recipes can liquid glucose can be use of? Kindly drop in ur suggestions
Looks fantastic..have been planning to make this for so long..should do it..
The recipe looks lovely gayathri… Planning to try it once 🙂 However will u please tell me if that was amul cream that u used….
Meghana, I used the one we use for whipping. But you can try it with amul low fat cream also..
When I made it, mine turned to a big mass.In order to melt it I had to keep on adding lots of milk.I don’t know where I went wrong.can you please help me.also the recipe which I followed didn’t have liquid glucose. Tia
Did you follow some other recipe? The only reason I could think of is, the cream’s temperature might be low. So when it comes in contact with caramel, it will reduce its temp too making it hard. The cream needs to be hot so that the caramel just melts into the cream..
Hi gayathri
Can i use richs whipping cream for this recipe? It is non dairy.
I haven’t tried using non dairy cream. So no idea.
Gayathri, what to do when the sauce becomes thick, how to make it thinner
You can add tbs of water and bring it to boil. Once it boils remove from flame and allow it to cool.
can i omit the use of liquid glucose in this recipe?
It helps in making the sauce without any sugar crystals. So don’t omit it.
Hi, thank you for so many lovely recipes… I wanted to.know for how long can I store this sauce?
You can have it in fridge for 1 or 2 weeks.
Hi.. can you use this as a filling for cakes? Or will it become hard when it sets and difficult to cut into?
This doesn’t set hard. In fact it is too thin to be used as a filling.
Hi Gayathri, tried it today!! Came out so well !! I tried with home made cream, butter. Skipped liquid glucose as I didn’t had. Otherwise it has come out very well. Thank you for sharing and guiding !!! ✌
Hi, is there a substitute for liquid glucose?
You can use corn syrup instead.
Thanks! And how much sauce do get?