Caramel is a medium to dark-brown confectionery product made by heating sugar. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream,cakes and custard,drizzle on popcorns or on apple ,pies & tart too.
Real caramel sauce is a three-ingredient affair—nothing more than sugar, butter and cream. Okay, salt and vanilla, too, but i m making very basic with fewer ingredients,simple ,quick and easy too...... Making your own caramel sauce from scratch is a lot easier than you might think, and it takes practically no time at all....so let's get started......
Ingredients:
white granulated sugar 1 cup
Heavy cream 1/2 cup
Butter 4 tbsp
Method:
In a medium-sized sauce pan add sugar and do not stir. Cook the sugar over medium heat for 15 to 20 minutes..... until the sugar caramelizes into a rich.... amber color.
Do not stir the syrup while cooking, as this will cause crystals to form on the sides of the pan! The timing can also vary, depending on saucepan and stove top.
Always use a long handle wooden spoon.
Once the syrup caramelizes, add cream and whisk until all mix.
When u add cream it will foams up so be careful.
Now add butter and mix again.....Remove the sauce from heat and (add a pinch of salt if you want salted caramel)
Allow the sauce to cool in the pan for 5 minutes, then pour into a glass jar for keeping. Keep the sauce at room temperature for up to 1 week, or keep in refrigerator for thick sauce.
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