Caramel Syrup & Caramel Sauce Recipe (2024)

Caramel Syrup & Caramel Sauce Recipe

Caramel Syrup & Caramel Sauce both start with the making of caramel. I am sure most of you are ardent fans of caramel in the form of toffee. But do you know that it is so easy to make at home? I use caramel syrup to make my Christmas cake and caramel cake and the sauce as a topping for desserts and filling and glaze for cakes. Though they sound so intimidating, both of these are pretty easy to make. I don’t know why, but I have never done a proper video for these two. I did a syrup recipe years back, but not the sauce. So I decided to combine both in a single video for you to try.

Caramel Syrup & Caramel Sauce

Caramel Syrup & Caramel Sauce both has sugar as the main ingredient. While caramel syrup is made with just two ingredients, caramel sauce needs some extra ingredients to make it rich and fit for topping. You can’t use syrup as topping as it is going to be slightly bitter in taste.

Types of Caramel

There are two versions of caramel. One is dry and the other is wet. If you are a beginner, it is better to start with wet caramel, as it is easier to make. Both involve caramelizing the sugar. In dry caramel, just sugar is heated and allowed to melt and caramelize. The problem with this method is the sugar might burn easily if you take your eyes off the pan. The wet method is made with adding a little water to sugar and it is very forgiving. And best suited for beginners. So start your caramel journey with wet caramel and then you can progress to dry caramel.

Avoiding crystallization of sugar

While making caramel, there is a difficulty involved. The sugar would crystalize and make your syrup or sauce grainy. There are some methods you can incorporate to avoid it. By adding lemon juice, lemon peel or cream of tartar or a tbs of liquid glucose, you can avoid it. I haven’t used any of it in the recipe, but if you face the issue, do add any of the mentioned ingredients to your sauce or syrup.

Ingredients:

For The Syrup:

Dark Brown Sugar – 200 gm

Water – 100 ml + 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

Procedure:

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.

Caramel Syrup & Caramel Sauce Preparation

Both start with caramelizing sugar. I usually prefer to use brown sugar as it gives a deep brown colour. You can also use cane sugar, normal white sugar or jaggery. Depending on the sugar used, the flavour and colour of your sauce and syrup will vary.

For the syrup, water is added to caramelized sugar and boiled until you get honey consistency. For the sauce, cream, butter and vanilla are added to make it a rich sauce. You can also add salt to make salted caramel, which is absolutely yum.

You can see the two photos to see the consistency of the sauce and syrup. Syrup is thinner and sauce is quite thicker. Syrup has a bitter note and adds an amazing flavour and colour to the cake and the sauce adds great richness whenever it is used as filling or topping. I hope you liked both the recipes. Do let me know how it turned out and if you have any issues making the sauce, let me know in the comments and I will help you resolve it.

You might also like to view