#Caramel sauce with caramel bits how to#
#Caramel sauce with caramel bits full#

Some of them, as you can see above, are really quite scary and wrong-looking. Guess what? Also this is normal. In addition to the crazy reaction, bits of sugar will solidify and look like ruined lumps and bumps when you add the liquid. 3: When you add the milk to the sugar, weird, hardened bits of sugar will form. You just want those high walls on the pot so that when it gets bubbly and scary, it doesn't make a big mess on your stovetop. The basic process of making caramel sauce is this: you'll melt some sugar, then you'll incorporate milk, then cook until thickened.īut here's the thing: when you add the liquid to the hot sugar, it's going to have a firecracker of a reaction: it's going to bubble, it's going to hiss, it's going to seem like something is very wrong. If you have never made caramel, you'll be happy for the tall sides on a pot, because of the next thing: 2: When you add the milk to the sugar, the reaction can be scary.

#Caramel sauce with caramel bits how to#

You'll see that I didn't quite follow my own advice in the photo tutorial, but I am pretty accustomed to making this sauce so I have learned how to do it. 1: A sturdy, heavy-bottomed saucepan with tall sides is your best bet. These are some hard-earned tidbits I have picked up from experience. These hold true whether you're using cream OR milk.

#Caramel sauce with caramel bits full#

If you try this caramel drizzle recipe, let me know what you think of it by leaving a rating and comment below.But before I do that, I feel that I should offer a small education on the unusual process that is making caramel, because it is full of moments when your mixture looks WRONG, and I want to tell you about them and why you're actually doing things right. I use this caramel recipe to make the salted caramel frosting in my caramel macarons and it’s one of my favorite flavors.

This caramel drizzle is the perfect thickness for drizzling over ice cream, adding caramel drips to a cake, or even filling cakes and cupcakes! Salt – I love adding in a bit of salt to balance the sweetness of this caramel and enhance its flavor but you can omit it if needed.

Heavy Cream – To make vegan caramel sauce use coconut milk in place of the heavy cream in this recipe.You can also use vegan butter in its place! Just be sure to omit the salt that this recipe calls for. Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter.Or if you have food allergies or restrictions, I’ve got you covered.īelow are some swaps and substitutions that you can make: While this caramel drizzle recipe doesn’t use a ton of ingredients, you might not have them all on hand. The caramel will still turn out if you add all the sugar at once, but it takes a lot longer to melt down and is less smooth. I didn’t know to do that when I first started making caramel and I used to just dump it all in at once. This helps the sugar liquify more quickly and reduces the risk of big clumps forming. I add about a quarter of a cup at a time. My biggest tip when doing this is to add the sugar in gradually. The only part about this caramel drizzle recipe that can be a little scary is melting down the sugar. Its incredible flavor comes from the deliciously caramelized sugar and the richness of the butter and cream. While store-bought caramel needs additives and artificial flavorings to be shelf stable and taste good, this caramel drizzle doesn’t! One of the best parts of this recipe is that it’s made with such simple ingredients. To make this caramel you need granulated sugar, butter, heavy cream and a bit of salt. Did I mention a batch comes together in about 5 minutes? It doesn’t get much easier than that! Simple, 4-Ingredient Recipe My caramel drizzle recipe can be made without a candy thermometer and uses just four ingredients. I was convinced it was some complicated process that must require all kinds of special equipment. When I was a kid, I remember seeing caramel made in giant copper kettles at candy stores. I know that making caramel sauce from scratch can seem intimidating if you’ve never tried it before. Homemade caramel sauce tastes infinitely better than store-bought caramel and keeps in the fridge for several weeks. I decided to stick with caramel drizzle to let you get creative with how you use it. I actually struggled naming this post because it’s so versatile! This recipe can be used for everything from adding caramel drips to cakes to filling macarons. I use this caramel drizzle recipe to make my caramel frosting and caramel drips on my cakes! It’s super versatile and can be used in so many different ways. This meant I needed to make a batch of my caramel drizzle recipe!! This past week I wanted to recreate a salted caramel drip cake I made a few years ago.