EASY Caramel Recipe

Ditch store-bought caramel and make Homemade Caramel Sauce! It’s smooth, rich, sweet, and drizzles like a dream. Best of all, this sauce is made in less than 10 minutes with just 4 simple ingredients! Take desserts to new levels with homemade caramel sauce! It is rich, caramelized, buttery, and sweet, making it a favorite anywhere it is served. Spoon it over ice cream, layer it on cakes, drizzle it on brownies or popcorn, and more.

RECIPE: https://preppykitchen.com/caramel/

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hey I’m John canel and today I’m preppy
kitchen we’re making an easy caramel
sauce with just five ingredients so
let’s get started this recipe mixes
together in one pan with just a few
ingredients all you need to do is avoid
some pitfalls first up measure out a cup
and a half of sugar that’s 300 G now
we’re going to add our sugar to a medium
heavy bodied saucepan listen to
this that pan is thick and heavy you
want something that’ll really conduct
heat evenly if you’ve ever had caramel
crystallize or fall apart or burn your
pan is probably at fault you’re an
innocent
bystandard we’re going to place our pan
over medium high
heat and we’re going to stir for 3 to 5
minutes constantly until it’s melted and
coming to a boil in recipes sugar is
actually considered a liquid and it’s
because it melts when you heat it all
right so onto things that can mess you
up one you’re using a light thin sided
pan that’s not going to help you out but
two if you’re using a nonstick pan most
recipes don’t tell you but nonstick will
just crystallize your caramel I’m not
exactly sure why but I know you should
not use a non-stick pan I don’t use
nonstick pans myself but on Great
British Bake Off they make them use
non-stick pans and I’m like why they I I
have a lot of crystallizing
problems normally if you’re making a
pure caramel of just sugar with water
you’re told leave it alone do not touch
the sugar this is different there’s no
water here right now and we’re going to
be adding cream while you have a chance
measure out one cup of heavy cream and
warm it up if you use ice cold cream for
this it’s basically going to explode
it’ll happened in my last video cuz I
wasn’t paying attention and uh don’t let
that happen to you warm your cream up so
it’s room temperature to a little bit
warm and you won’t have things bubbling
over and burning
you you’ll be stirring and stirring and
stirring at home thinking is something
wrong am I supposed to add water to this
it’s not melting nothing’s going to
happen nothing’s going to happen and
then everything happens and you like if
you left it alone it’s burnt already and
you start over so just have faith keep
stirring and it’ll all melt up um okay
look it’s starting to melt so I’m going
to keep stir stir stirring and while I
do that let me tell you about the uses
this is so good for dipping apples in
for pouring over ice cream Sundays for
eating by the Spoonful decorating cakes
with filling cupcakes with the works you
can use it for so many things I love the
depth of flavor that you can get from
just plain old Sugar We’re Going to use
some salt in here so we have a nice
salted caramel Vibe but the sugar will
be caramelizing and you can control how
much that happens some people love a
really dark almost bitter caramel like I
personally love bitter things so if I
was making caramel just for myself it
would be really on the dark side that’s
not your Vibe go for for a light very
blonde caramel all these will have
wonderful complex notes of sugar but
you’ll just be surprised by how much the
flavor can change based on how you cook
it okay starting to look like wet sand
and the bottom is very melty so keep on
stirring this is great to do on a cold
day by the way when you’re
like making caramel my hands are so
warm look at that it’s almost all melted
don’t touch it it’s hot than fire if you
see some sugar accumulating on the side
of your pen you can use a wet pastry
brush and just brush it down this will
prevent burnt sugar and crystallization
crystallization is where instead of
having a beautiful like watery flow of
molten sugar it has a crystal structure
that’s kind of crunchy not
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good
all
right my sugar is mostly melted and at
this stage it should be a light brown
color like pale blonde if it’s going
super dark that means you’re going to
burn your sugar which happens to all of
us if you like burnt sugar keep going if
not start over
again if you’re using a propane burner
you’re going to want to go on medium or
even medium low it’s just hotter same
for electric and if you have induction
it’ll be just
right okay my Sugar’s melted it’s coming
to a boil and right now I’m going to let
it run for about 1 minute without mixing
it maybe just a swirl here there as well
as a little bit of
water just to wet the sides and brush it
down okay let that darken and now we’re
going to take it off heat immediately as
soon as the color comes in it’s time to
add 5 tblspoon of room temperature
butter right
in and stir stir stir until the butter
is totally melted ooh
beautiful there will be some water
sputtering here or there if you want
less water sputtering use a European
style butter which has more fat and less
water also if things separate at this
point don’t worry you can stir stir stir
and the cream will bring things together
sometimes you see like a layer of butter
on top and a layer of caramel on the
bottom that’s okay there we you go my
butter just melted now I’m adding one
cup of heavy cream and it’s either room
temperature or warm if it’s ice cold
things might
explode okay and I’m using a wooden
spoon but really best practice is a
whisk all
right everything’s combined I’m going to
return this to medium
heat and continuing to boil for about 1
minute or until it reaches 220° f height
which is the softball
stage just take a spoonful drop it into
your cold water then you can see it
forms these little like soft balls of
sugar they don’t dissolve away and in my
fingers it is like a perfect caramel
sauce H how
nice this is my favorite thermometer
it’s called the
javelin it tells you instantly and very
accurately how hot things are we’re at
215 17 20 good heat off that easy now
we’re going to add in half a teaspoon of
salt add in at least a half a teaspoon
of salt for contrast plain caramel
without any salt it’s not good you need
the salt and stir that in this is going
to give you that wonderful contrast that
really helps you taste the caramel so
it’s not just a dull sweet flavor allow
your caramel to cool in the pot for a
few minutes do not put your fingers
anywhere near this and then we’re going
to transfer to a heat proof ball and let
it cool to room temperature before using
you can make your caramel well in
advance keep it in an airtight container
and it’ll be good in the refrigerator
for up to a month this batch is destined
for my caramel cake but first a spoonful
to
taste it’s a symphony of complex flavor
notes just from a little bit of sugar
and a dash of salt I hope you get a
chance to make this recipe and if you
like this video check out my easy treats
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