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Monday, 13 May 2013

DIY Salted Caramel Sauce

Caramel is my next favourite to Dark Chocolate. May it be chocolates, cakes, dessert topping, its always caramel and hot fudge for me. I made this CARAMEL SAUCE to satisfy my craving for some Salted Caramel Mocha but you won’t believe what all I dipped into it. Now as write the post, I still have not made the Salted Caramel Mocha (I will in a few mins & post the recipe) and I hardly have couple of spoons of caramel left.

Caution: These are Dangerously Addictive.

Now, this caramel sauce cannot be made any simpler. Just two ingredients – Sugar & Whole Milk, That’s it.

Makes
1 – 1 1/4 Cups Depending On the Consistency.


You Will Need:

1/2 Cup of Light Brown Sugar (I just used Demerara)
1/2 Cup of Granulated White Sugar
1 1/4 Cups of Warm Milk (I use 3% fat Milk, anything over that will work)
1/4 – 1/2 tsp of Sea Salt (Optional, 1/2 tsp if you want it more salty)

The Cooking:

Heat a heavy bottom sauce pan over low heat. Tip in both the sugar and shake the pan to evenly spread them. The sugar will begin to melt slowly, stir them occasionally with a wooden spoon or heat proof spatula so that the melting process happens evenly. Once all the sugar has melted and starts to bubble (appear a light brown colour), very carefully and slowly pour 1/2 of the milk.

The sauce will bubble very rapidly and splatter so be very careful when adding milk. At this stage some of the caramel will harden while some mix with the milk, don’t panic that's fine just keep stirring. Once the bubble subsides pour in rest of the milk.

Keep the heat in medium low and stir. The caramel will begin to dissolve completely and the sauce will begin to smoothen & thicken up. Let it bubble for few mins until the desired consistency is reached. It will thicken up a little after it cools. Whisk in the sea salt and pour it directly into a heat proof bowl and let it refrigerate until needed.

IMPORTANT POINTERS:
  • Keep the heat low throughout, we are aiming for salted caramel not burnt caramel.
  • You can use all white sugar or all brown sugar.
  • You can also use heavy cream or half and half.
  • I used 3% fat milk. You can use whole milk but not toned milk, it just wouldn't give the constancy. 
Happy Cooking!

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