Recipes > "Classic" Caramel Sauce
- Serves: 1 cup
- Active Time: 25 mins
- Total Time: 35 mins
- Views: 59,989
- Success Rating: 100% (?)
Steps
Step 1: Caramelizing the Sugar
- 1 cup cane sugar*
- 3/4 cup water
Method
NOTE: IF YOU HAVE NOT MADE CARAMEL SAUCE BEFORE, PLEASE BE VERY CAREFUL. THE SUGAR IS EXTREMELY HOT AND CAN CAUSE SEVERE BURNS. Read the notes below if you have never made caramel sauce before.
Sugar Note: Most chefs say that only granulated sugar can be successfully caramelized; other sugars — such as brown sugar and unrefined sugar such as cane sugar — contain impurities that can inhibit caramelization. It’s those impurities that can burn before the sugar has time to caramelize. Adding a liquid, such as water, will help to mitigate this problem. That being said, it can be a little tricky when working with sugar, so don’t get frustrated.
Combine the sugar and water in a medium saucepan over medium to low heat and bring to a boil. Boil for 10 to 15 minutes or until the sugar caramelizes and turns golden brown. Do not stir the mixture as the sugar heats or it can start to crystallize. Instead, gently tilt and/or swirl the pan side-to-side to ensure the sugar cooks and colors evenly.
Step 2: Adding the Coconut Cream
- 1 cup full-fat coconut milk* (1-14 oz can)
Method
Note: Use only the thick coconut cream from the surface of the can. You may find it easier to separate the thick cream from the coconut water by placing the can of coconut milk in the refrigerator overnight.
Once the sugar is golden, immediately remove from the heat and carefully whisk in the coconut cream. Wear oven mitts and be very careful. The cold cream will splatter when it hits the hot sugar. The sugar may also clump a bit, but don’t worry, simply keep whisking until the sugar has been fully incorporated into the coconut cream.
At this point, the caramel sauce is ready to be used. If using as is, let cool slightly before using as it is still extremely hot.
Step 3: Adding Additional Flavorings | Optional
- 1/2 to 1 tsp fleur de sel*
- 1 to 2 pieces lemon zest
Method
Note: We used fleur de sel salt, but any other quality sea salt should work just fine. The amount used depends on how salty you like your caramel.
The salt and/or lemon zest provides a nice contrast against the sweetness of the caramelized sugar.
Any leftover caramel sauce can be kept in a plastic container or squeeze bottle and stored in the refrigerator for quite a few days.
Chef's Notes
- by Dawn Thomas
- •
- August 7, 2014
When you caramelize sugar be sure to give it your undivided attention. It can turn from clear liquid to burnt caramel in a matter of seconds. At 350°F it is also very hot and can cause severe burning if it splatters on your skin. Also, make sure your pan and utensils are very clean because any food particles could cause the sugar to crystallize.
To prevent crystallization you can add an interfering agent; just a tiny amount of acid will do, such as cream of tartar or a drop of lemon juice. Don’t be intimidated, even experienced chefs sometimes burn the caramel or have the sugar crystallize.
If you are new to making caramel sauce, it’s a good idea to keep a deep bowl of water with lots of ice in it nearby. If some caramel lands on your hand, immediately put your hand right into the ice bath. It’s also a good idea to wear an oven mitt, especially when adding the coconut cream.
23 Comments
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How much water do you use in this recipe? -
Sorry Kalayra, the water amount seemed to be missing from the ingredients list (it has been updated now). We use about 3/4 of a cup of water, but really you just need enough to keep the sugar wet as it melts. Cheers! -
I notice you don't use any vanilla. Is it not necessary? And can you use canned coconut cream instead of the cream off the top of coconut milk? -
You could certainly add vanilla, if you like, but I typically don't — just personal preference — at least for caramel sauce. As for the coconut cream, the thicker cream is just so that the caramel sauce has a nice thick consistency. That being said, you could try using the whole can and see how it works out for you — just note that you will likely end up with a much thinner (and less rich) caramel sauce. Hope that helped. Cheers, Dawn
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I tried using organic dehydrated cane sugar but it did not caramelize. Does it have to be a refined sugar to make caramel?
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Rouxbe Staff
Susan- Sucanat should work - as it does dissolve in water. You can start with a thinner syrup and cook it to a caramel. Plain granulated sugar is the most sure-fire way for sure. ~Ken -
Well... I tried both the Sucanat and also some raw organic cane sugar and neither would caramelize... I might have worried about burning the Sucanat and removed it too soon as it is brown and hard to tell so never thickened (but tasted good). The light colored organic cane sugar boiled away but never got dark... was an ugly grayish color. So that didn't work either. So I'll try it with plain granulated sugar and see if that work. I've never made candy or done anything like this so obviously I need more practice. Thanks Ken and Dawn!
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Rouxbe Staff
Hi- I use organic cane sugar to make caramel. Works every time... I think you need to just wait longer, as the heat is what dictates the color and flavor change. Once color starts to develop, it happens very quickly, and you need to watch that it does not get too dark. It could also be that you are adding too much liquid to the sugar at first. ~Ken
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hi there, just wanted to know if we can freeze this sauce? -
Hi Vineeta! Yes, you can freeze this with a good outcome. Thank you for your participation in our community! Lauren -
HI Lauren Just wanted to know the exact amount of coconut cream to be used in this recepie? I did measure the cream after refrigerating a can of full fat coconut milk overnight in the refrigerator and it was a scant 2 tablespoons. is this eneough?
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Hi Vineeta. That should be a fine amount. The amount of the cream is pretty flexible here. 2 TB is roughly perfect. If you add too much it gets a little thin (still great), if you add too little, it is a little thick. The average is right about what you measured. Enjoy. Lauren
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What are the various foods that can be used with this caramel sauce? I really want to make it but I'm not sure what to do with it. -
Hi Julie. It could be used in many ways. You could drizzle it over ice cream, use it as a sauce for an apple crisp, make a coffee beverage with it, tres leches cake, coffee cake and so many other possibilities. Try to use your creativity to find the perfect use! Lauren
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I usually understand recipes here quite well but must say I find the "1 cup full-fat coconut milk" (use the cream) misleading... Possibly if it read 2-4 tablespoons (or whatever is truly recommended) coconut cream*. *with instructions on how to get your coconut cream.... I read it incorrectly twice- using 1 cup coconut cream and ended up with runny caramel -
Hi Rose, I can understand your frustration. It is difficult to state what is needed in a way that everyone understands. With the can of coconut milk being 14 ounces, if not shaken, all the cream should rise to the top, this recipe needs 1 cup of the cream that is floating on the top to be used, avoiding the more liquidy 'milk' (about 6oz) behind. Not sure if that clarified anything, but I hope so. Best of luck! Cheers, Sandy -
Okay, now I am confused. Sandy S. says use 1 cup of the cream. InDec 2018 Lauren L. said 2 Tbsp should be fine. Which is it? -
Hi Thérèse, This recipe calls for 1 cup, but depending on your application, you may want it thicker with a deeper caramel flavor. It is very versatile and can be adjusted to your liking. My advice would be to add the lower amount and evaluate for your needs, adding more if desired. That is what is so fun, and frustrating, about this science that is also an art. Have fun creating! I hope that helps, I certainly don't want to cause further confusion. Cheers, Sandy
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Loved the sauce ! How can I make a caramel which I can pipe using a nozzle.
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Rouxbe Staff
Vineeta, it is a great Caramel Sauce, and as written it is a 'sauce'. I'm glad you like it. I suggest you experiement to make it thicker, by using less coconut milk. Let ys know how your recipe development goes. Cheers, Fran -
Hi Fran, Thank you for your help. I did try the above recipe with way less coconut cream and a few trials with agar but have been unsuccessfull . Could you please point out some direction in making a freezable and. pipable caramel recipe. I am totally stumped here . Thank you for sharing your knowledge .
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Rouxbe Staff
Hi Vineeta, As Lauren had previously written the sauce can be frozen. Note that freezing the caramel sauce in plastic with plenty of headroom, instead of glass is safest. Your instinct to use less coconut cream and some agar was smart, however, this recipe as it is labeled is a Caramel Sauce. I’ve listed some suggestions for revising the recipe we know to be successful as written and delicious, but understand, my suggestions essentialy amount to creating a new recipe. You will be back to testing further. Have fun with creating. In this case, whether you get what you want on first go in terms of consistency, you will have made something delicious. To make a thicker caramel, I suggest the following: Simplest: Do not use more than 2 Tbsp coconut cream or plant cream and make sure to cook the caramel until it is thick. That means most of the water has been cooked out. You could try mixing a small amount of guar gum or cornstarch/ cornflour into the cream before adding. Or make a dry caramel instead of making one with water, use vegan butter in addition to a small amount of coconut milk or plant cream. And always remember to be very careful when working with sugar and caramel. Fran
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Thank you Fran .Shall try these suggestions . And keep you updated on how I go . Thank you once again.
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