It’s a smooth caramel with gentle bubbles and no lumps. You want the caramel sauce to be nice and smooth before you add the next ingredient.
Don’t add the cream yet or the lumps won’t cook out. Almost. You can see how a few lumps in the sauce. Stir the mixture, blob and all, to prevent, you guessed it, burning.Īfter a few minutes, all of the caramels melt. If you used a block caramel, cut it into pieces before putting it into the pot.Īt first, the water will bubble madly and the caramels stick together in a large blob. Place unwrapped caramel candies into a heavy-bottomed pot.
Caramel bits melting how to#
How to Make Caramel Sauce: Cooking the Sauce But, I have to admit, I still prefer the taste of Merckens caramel. Since Kraft is the most easily found brand of caramel, I used it for this batch. Unless you have a local candy making supply store, you’ll need to order these online. I love Merckens caramel with Peter’s caramel coming in a close second. Select a firm caramel that you like eating. Thankfully, theres’s a shortcut. Enter: pre-made caramel. To make a traditional caramel sauce, you cook sugar until it melts and reaches the caramel stage. That means I have to make my own caramel sauce. The problem? I don’t like most commercial caramel sauce. Then I love a little– just a hint–drizzled over a cup of iced coffee. How much do I love caramel sauce? Let me count the ways. How to Make Caramel Sauce: Selecting the Caramel Use it over ice cream, as a dip, or, if you really love caramel, spread it thinly on toast and then sprinkle on a little ground cinnamon for the ultimate cinnamon toast. This shortcut caramel sauce takes about 15 minutes to make.
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