Few things about a delicious Caramel sauce
Making caramel is such a satisfying task to do.. and watch. All the bubbles, boils, colors, shine and all thanks to the melting sugar!! Such a simple thing to do, yeah but the results are amazing and you end up with a topping, filling or a sauce that is so versatile.
My version today is a lemon-y caramel. Add some lemon juice and lemon zest when I added the cream and butter. Tangy, sweet, teeny tiny bit bitter and oh so perfect…!!
I have added a few things I do to get the perfect shiny, gooey and color in the caramel – Hope you find them useful.
- Always use a sauce pan with a heat proof handle when you make caramel. Helps to swirl easy and no burning of your fingers.
- Never use a spoon or whisk when the sugar melt. It may crystallize the sugar when it sets.
- In the pan you add the sugar, add a little water and then put it on the stove and let the sugar melt. This will greatly help from the sugar burning too soon before it all melts. This will also help keep the caramel keep even tasting.
- It is essentially heating a thick sugar syrup into a caramel instead of plain sugar. Easy to manage and observe color for the beginners.
- As soon as your sugar starts turning color into a slight brown take it off the stove. Leave it for a couple of minutes, the sugar will still be cooking and you will get the perfect golden brown always.
- However leave it on the stove for a few more minutes if you want a slightly bitter caramel.
- Add the cream once the color is golden, not before so you don’t end up with pale caramel.
- Whisk the caramel right after the cream is added – Hand whisk does the job perfectly here. Don’t use spoon if you can help it.
- Use coconut cream or any vegan substitute as you like in place of regular double cream.
- Add the butter and a little vanilla. Mix well. Your caramel is ready.
- What fun is plain caramel!!?? Flavor it, always.
- Add a little sea salt when you add the butter – Get salted caramel.
- Add a cinnamon bark or rosemary sprig or even a little thyme when you are making the sugar syrup to get spiced or herb-y caramel.
- Add citrus zest and juice at the end while adding the butter to get a zesty and citrus-y caramel.
There are a lot you can do with sugar and an amazing caramel – Caramel filled brownies, tarts, pies.
Check out my Instagram profile @Fhareena for more recipes and photos.