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Caramel Syrup & Caramel Sauce Recipe

Course Condiment
Cuisine International

Ingredients
  

  • For The Syrup:
  • Dark Brown Sugar - 200 gm
  • ml Water - 100+ 50 ml
  • For The Sauce:
  • Brown Sugar - 200 gm
  • Amul Low Fat Cream - 100 ml
  • Water - 50 ml
  • Salt - 1/2 tsp
  • Vanilla- 1 tsp
  • Butter - 30 gm

Instructions
 

  • For The Syrup:
  • In a sauce pan combine sugar and 50 ml of water.
  • Bring it to boil.
  • Keep on stirring it at regular intervals.
  • The syrup will stop boiling and start bubbling.
  • The colour of the syrup will change to darker brown and the place will be filled with the caramel aroma.
  • Add water little by little and keep on whisking the syrup.
  • Make sure to keep your distance from the stove as the mixture will splutter a lot.
  • Once 100 ml of water is fully added and the caramel is completely dissolved in the water, bring it to boil.
  • Let it boil for 2-3 minutes.
  • Remove from flame and allow it to cool.
  • The syrup will be thinner while hot but will become thick once cool.
  • Transfer to a jar and refrigerate.
  • For The Sauce:
  • In a deep heavy bottomed pan mix together sugar and water.
  • Now allow the mixture to boil without disturbing it.
  • When it starts boiling, in another sauce pan heat the cream on low flame in another stove.
  • The sugar will start changing colour. When it is nice deep golden brown, it is time to add the cream.
  • Use a wooden spatula for stirring.
  • Keep flame low, pour the hot cream in a stream into the sugar.
  • Keep on stirring until he cream is fully incorporated and the mixture becomes smooth without any lumps.
  • Boil it for 5-10 seconds.
  • Remove from flame and let it cool.
  • After a minute add in the butter, vanilla and salt.
  • Stir the sauce until the butter is fully incorporated.
  • Allow it to cool completely.
  • Use it as a topping for dessert of any type.
Keyword Caramel Syrup & Caramel Sauce