Simple Caramel Sauce 카라멜소스 キャラメルソース
Is there anything in this world more delicious than caramel sauce? At a push I might say Nutella, but I think my recipe for caramel sauce wins by a nose. It goes so well with everything from apple pie to pancakes, biscuits, scones and waffles and as you can see from my video below, it is fabulous as a quick and easy dessert topping for ice cream. Having said that, my favorite way to eat this is with a big spoon straight out of the jar. Perfect.
I often test my recipes on my husband’s workmates so that I can gather some honest opinions and this one never failed to impress, plus it is sooooooooo easy. Once you make this you will never, ever buy it from the shops again.
Watch My Easy Caramel Sauce Recipe Video (2m 12s)
If you prefer your caramel sauce salted, then add a pinch of sea salt when the vanilla extract goes in. This would make a perfect low cost gift poured into cute little jars finished with ribbons or craft string.
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- ½ cup Water
- 1 ⅓ cup Sugar
- 1 teaspoon vanilla extract
- 1 cup Double/Heavy cream
- Pinch of sea salt (optional)
- Pour water, sugar, vanilla extract and sea salt (optional) in a saucepan over a medium high heat and bring to the boil.
- Turn the heat down to low and simmer for 25-30 minutes (depending on the strength of your stove) until it is golden brown.
- Pour in the cream and stir continuously until all of the sugar crystals have dissolved (your caramel will be gritty if you don't) and the cream is properly mixed.
Also once cooked, it can be difficult to wash the pan as the leftover caramel will harden when it cools. A quick way around this is to pour boiling water into the pan. The hot water dissolves the remaining caramel. Then, just a quick wash in soapy water is all that is required.
And one final but important thing to note. Don't worry if the caramel sauce seizes when you pour in the cream. Just keep stirring on a low heat until everything dissolves and you are left with creamy sweet heavenly goodness. Enjoy!