Thank you! Sugar will liquefy and then turn into golden. That’s enough. And dipping apple slices into homemade caramel sauce will be a wonderful treat in fall. Enjoy this rich caramel sauce for your coffee, milk, milkshake, ice cream, popcorn, cake, etc. Then carefully add in ½ cup of heavy cream and whisking fast until homogeneous. Yes, a caramel sauce contains sugar and water, but it also has butter, cream, and salt. A hot sugar burn isn’t fun. No modern cook makes candy or cooks sugar, like this, by trying to judge the right color or judging the “hard crack” stage, and so on. and am not getting the caramel flavor my sartbucks caramel syrup has. No candy-maker, that I know of, starts with pure sugar unless they are just caramelizing a few spoonsful in a fry or sauce pan. And don’t be surprised. But now definitely it’s caramel. I stirred it and strained the water off thinking I would end up with a Carmel flavored syrupy something, I added a bit of vanilla and I had some chopped chocolate so I just threw it in there. Don’t walk away, burnt sugar isn’t pleasant. The caramel will fervently bubble up. While this coffee syrup recipe isn’t the same as caramel sauce, it does provide a similar flavor to caramel sauce when added to beverages. In a small, sturdy pot, combine the sugar, 1/4 cup of the water water, and the corn syrup. Thank you Stephanie … I LOVE caramel but would also like to know about the “sugar free” version if possible. Be careful of sugar free sweeteners in homemade foods as they are irritating to the bowel…it can ruin your day…. Once the sugar has dissolved completely, turn the heat up to medium high, cover the pot, and let boil for 2 to 3 minutes. I’m excited to try this recipe. Try to avoid stirring because excess stirring can cause the sugar to crystalize. Check out these copycat favorites. At this point, you need to pay careful attention to keep the sugar from burning. First batch I had added a T of brown sugar for some carmel color and flavor and a tsp of butter because when I cook butter and brown sugar it turns into a carmel sauce. I think at a high hear the Teflon coating could release some soap residue locked on to the coating. Save my name, email, and website in this browser for the next time I comment. I tend to stay away from sugar-free recipes. If you can suggest anything other than alcohol, sodium benzoate, and potassium sorbate, I would really love to hear it. But I do hope you figure it out! Since this doesn’t have any preservatives, you need to make sure you store this in the refrigerator where it will stay fresh for a couple of months, not that you will have it for that long. Butter and cream/milk will make the caramel syrup thick and creamy. (For the chemists among you, this method, as described, is similar to adding water to concentrated acid…which is a “no-no”, and the opposite of how the two should be mixed…always add acid to water, not the reverse). The mixture would boil then turn back into sugar. The better idea would be to add the hot caramelized sugar to the water, not the other way around…perhaps stirring the water, right at the same time, with an inexpensive immersion “stick” blender. But I always melt sugar without water over high or medium high heat. It would be awesome to make my own. I don’t know what’s going on here, the sugar could smell flat out burnt should it go too far. I’m not going to bash this idea, since sugar and water are so cheap that it’s a good one. If you are making this recipe with the expectation of making a caramel sauce, you will be disappointed. Caramel lumps will form. Your email address will not be published. It’s also better to add a bit of the water to the sugar before heating it. But the one in her hand is pistachio…. Do not let the sugar burn. Difference Between Chicken Stock And Chicken Broth, Three Instagrammers Who Slice to Surprise. Mine didn’t come out as dark as the video but I was worried about burning it. Never leave the saucepan unwatched. The only reasons why scalded by such an explosion are likely to be that you’re making a small quantity in a relatively large pot and adding the water fast enough to rapidly cool the hot caramel. So what I ended up with was a chocolate carmel simple syrup. Which one do you prefer for your coffee: chocolate sauce or caramel sauce? The sugar mixture can go from pale to burned in a minute or two. You might want to check out my Starbucks Pumpkin Spice Latte. You can find most of the ingredients for all of the recipes in your local grocery store. To me, this isn’t a soap flavor. I eat low carb and sugar free is important. Voíla, caramel sauce. Start by combining the water with the sugar in a small saucepan into the mixture that looks like wet sand.
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