Oh-So-Easy Caramel Sauce (2024)

FAQs

How to fix caramel sauce that is too hard? ›

Reheat low and slow: If your caramel sauce has seized up with the butter/cream additions or still has crystalized sugar at the end of making it, place it on the saucepan on low heat for a good 15-20 minutes. This usually clears up most of my issues and results in a melted, smooth sauce.

Melt 200g of butter in the microwave (in a large microwavable bowl) for 2-3 minutes, then add the condensed milk and golden syrup. Whisk the mixture well until the butter is thoroughly incorporated. Heat for 6-7 minutes until it is boiling, stirring thoroughly every minute.

For each cup (240 mL) of caramel sauce that you need to thicken, run 1 tbsp (14.7 mL) of cold water into a measuring cup, and slowly stir in 1 tbsp of cornstarch. Pour the cornstarch mixture into your pot caramel sauce, and stir constantly. Keep the sauce on low heat until it begins to thicken.

Swirl, don't stir: While slow, deliberate stirring will help the sugar dissolve evenly, you want to stop stirring once it has fully melted.

As it cools, it will thicken. You will need to store the caramel sauce in the refrigerator, so it will firm up even more once chilled. Just bring it back to room temperature and microwave before drizzling or dipping! Note: Add 1-2 tablespoons more cream to thin it more before serving, if preferred.

Caramel is a deliciously sweet sauce that can turn up the volume on any dessert it's added to. But if you're hoping to drizzle caramel over vanilla ice cream or getting ready to dip apples for a fall celebration, you need a sauce that's not too thick. To thin caramel, just add some cream or water over heat.

The idea is to lower the PH. you can also use a small pinch of citric acid or cream of tartar if you have. lemon juice won't work as it will turn bitter as the sugar cooks.

Because it contains a ton of sugar. An easy caramel/dulce de leche that students have made for many, many years: bring a pot of water to the boil, lower heat to low simmer. Put in an unopened can of sweetened condensed milk. Let it cook for at least a half hour, probably more.

If caramels are too soft, that means the temperature didn't get high enough. Again place the caramel back into a sauce pan with a couple of tablespoons of water and heat to 244°F. If you don't have a candy thermometer, you can test with a cold water test. Details on how to use this method can be found here.

If the caramel is too thin, simmer the caramel on medium heat for 5-10 minutes to thicken it (the caramel will not continue to darken). Keep in mind that the caramel will thicken significantly once cool. Likewise, if the caramel is too thick, thin by stirring a tablespoon or two of heavy cream.

How do you make store-bought caramel sauce better? ›

Salt is the great flavor enhancer and when you add some to caramel sauce, as it balances the sweet, vanilla notes. It only takes a quarter to a half a teaspoon of this savory ingredient to allow your tastebuds to experience the difference, too.

If the temperature gets too hot and the caramel becomes too hard as it cools, you can put it back in the pan with a couple of tablespoons of cold water to try and save it.

Refrigerate until cooled and hardened. (Best if you refrigerate them overnight, or for several hours. They will be easier to cut and wrap). The caramel will seem hard in the fridge after they're set, but they should be soft at room temperature.

To thin caramel, just add some cream or water over heat. Melt caramel loaves in the oven. You can also add corn syrup or lemon juice to caramel sauces to prevent them from crystallizing.

Often, a split caramel can be saved by gently reheating the caramel and stirring continuously. Adding some extra water can also help here to mix everything again before boiling off that extra water one more time. Last but not least, do not heat or cool down the caramel too rapidly.