How to make Rich Caramel Sauce

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Visit Rouxbe Cooking School to view a wide selection of online cooking classes, video cooking tips and instructional video recipes. This video shows the home cook how to make rich caramel sauce with only 3 simple ingredients: sugar, whip cream and butter. It goes perfectly with ice cream, tarts, cakes and even French toast.
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[@tvhansieukhoe314]

300 g sugar 177 ml water 245 g milk 30 g butter

[@JustGca]

Yum! i love anything with caramel

[@BelleDiamond]

I made it yesterday, and it's sooo good! Tastes the same as the store bought squeeze bottle caramel, yet it's home made and very simple. You get a LOT out of it too, it'll last you forever :)

[@ddcoughlin]

"It will bubble like crazy" haha

[@rouxbe]

Yes you can do this exact same technique dry but it takes a bit more finesse and extremely precise timing. Milk won't have a high enough fat content and it will split at such a high temperature so we use full fat whipping cream. There is a link to the recipe under the video.

[@rouxbe]

We have no recipe on Rouxbe for Caramel mousse but this video would be the first step to that dish.

[@rouxbe]

@PianoPV Sounds like your temperature is too low. You have to work with it a bit to find what works best on your stove. Get it a bit hotter and it will liquefy again and then you can carry on. This happens to me on my electric stove too.

[@chloepark7334]

Is their a good substitute for the condensed milk??

[@LisanAlgayeeb]

"Because as soon as it hits the hot sugar it will bubble like crazy"

[@dxPwnedxb]

Thank you! it came out a little too sweet but i added some more water and it was delicious :)

[@HezronBarnabas]

Thank you for this tutorial! I tried it and it worked! :)

[@rouxbe]

***** Great to hear. It takes a bit of time and care but it's so worth it.

[@warrkrymez]

I learned this from food network, came out good the 1st time.

[@rouxbe]

It's all about pan temperature. Try a bit more heat especially if you're on an electric stove.

[@TheAwsome5000]

this might sound stupid but what kind of cream like whipped cream melted or where do i buy it

[@elbetox7]

ingredients: 1 1/2 cups sugar 3/4 cup water 1 cup heavy cream 2 tbsp salted butter

[@soonah88]

thank you so much ! I just made it and it was a success

[@ameliabuns4058]

better than half the tutorials I've seen. all of them fail to show what color i should aim for!

[@rouxbe]

@urcupoftea This happens to me also. This is a heat issue which I had on my electric stove as it cycles off and on. I just turned up the temp a bit and it liquified again. It took longer then this video states but I was continuously adjusting the temperature and it turned out great in the end

[@rouxbe]

Ghee has the milk solids removed so it's not the same as adding butter in this instance.

[@jaslawrence]

lol i wish i saw this tutorial earlier!! I followed the tutorial that used milk and stuff, and I had to put the sugar in, and let it melt. (didn't think sugar actually melted xD) Will whip cream work instead of the other? I don't have the liquid one. I'll try this tutorial tomorrow then :)!

[@xx__xx3076]

thank you verry much, now me and my cuisine can decorate the ice-cream with caramel

[@judan499]

Can one use brown sugar if one hasn't white sugar on hand

[@rouxbe]

If you're on an electric stove you don't have the constant heat as the stove keeps cycling. I use a ceramic top stove and I find I need to keep the heat higher then the recipe suggests to keep the sugar liquid.

[@janelleromeo1990]

IM 10 YEARS OLD AND I WILL TRY TO DO IT NOW !! WISH ME LUCK PLEASE !!!!

[@MaAveraldo]

why not add hot cream instead?

[@j.l3169]

can this recipe use in tart

[@Kai-hj3pp]

Easy to make, follow instructions and tastes delicious thanks

[@gloriakim1767]

Siri! Are you there? Thanks for the recipe , gurl.

[@cheriewest1224]

+Gloria Kim LOL! Too funny!

[@rouxbe]

This sauce is much better for things like french toast or pancakes as it stays fluid, it won't harden up like you'd want on an apple.

[@rouxbe]

@johnhurt888 Indeed it could as the butter may split and there's no fixing that once it happens. A lot of experienced chefs will make the caramel dry with just the sugar and no water. That takes some know how to not burn it.

[@rouxbe]

@Thecmprlp That is exactly how quick it goes. You need to get it off the heat fast and whisk in the cream. What a difference a few seconds makes.

[@CSDGGaming]

this tutorial was extremely helpful :) thank you :)

[@vishaliyer9750]

can i use sugar crystals instead of powdered sugar

[@rouxbe]

@jcruz04 When it's kept in the fridge it gets pretty thick but sure you could reduce the cream a bit if you like.

[@DNel123]

i tried it with milk and it worked

[@1Kantjil]

''Because as soon as it hits the hot sugar it will bubble like crazy'' Hahaha, that voice =D I loled

[@rouxbe]

Or follow the link under the video where it says "show more"

[@johnhurt888]

some recipes say put the butter in first. does it make a difference? how to make the sauce thinner.

[@rouxbe]

@maggiepuppy55 Sounds like you may have left it on the heat just a bit too long. It's a real fine line between gorgeous sauce and burnt. I've learned from my mistakes because I've pushed it too far also but when you get it right you know it!

[@HiItsOKK]

eating pancakes with caramel sauce tnx to you ...

[@rouxbe]

This would due amazing for that if you put it into a squeeze bottle and chilled in the fridge.

[@rouxbe]

The window of success between not enough colour and burn't is very narrow. It takes practice to get it right on and recognize the key indicators on your own stove.

[@rouxbe]

Indeed you can just use sugar and make a dry caramel. The window of under cooked to burn't is very narrow so you just need to watch it closely.

[@rouxbe]

@dhreyz99 There is not high enough fat content in the milk. When it hits the hot liquid sugar milk will most certainly split and ruin the caramel.

[@BelleDiamond]

@electricmaster23 The recipe is found on their web site, just put "Rich Caramel Sauce" in the search bar and then click on "Text Recipe"

[@rosalindaduran4783]

Can all caramel sauces be used for dipping apples? Is this one good for that?

[@Cutelee001]

Can we use it with popcorn the sweet one ??

[@MRdavid172011]

In the store El Super it cost more than $3.00. And it is so simple Thanks

[@rouxbe]

@joxer96 I bet you're on an electric stove that cycles the heat. This is a bit trickier as you need to keep working the dial to keep your heat correct. If you increased it just a bit it would have liquified again.

[@threenorns3]

had to guesstimate measurements, as the site requires buying membership to access recipes. it came out okay, though, even though i had to add extra hot water bec the sugar was going solid.

[@KrazyDog1011]

yes

[@rouxbe]

@metsrok117722 The ingredients are on Rouxbe with a direct link in the "Show more" area above. You should NEVER give a cooking time as there are too many different variables. Pan, stove, ingredients used, altitude. What works for us may not work for you or others. That's why we show you the indicators to know when it's done like the smoking and changing colour. When you learn how to recognize these then your cooking.

[@urcupoftea]

I tried to make this twice and the sugar didn't caramelize. After about 20 minutes of bubbling it started crystallizing again. I don't know where I went wrong but I followed the recipe step by step.

[@Vaa459]

How long can i keep it... well the biggest part is sugar but because of the cream ?

[@nafihaali789]

it was very yummy. thanks.

[@afrozaakhtet9960]

you can make heavy cream by adding melted butter in milk

[@svatleywinchester35]

if on electric stove,what number is the heat you wear ?

[@rouxbe]

@electricmaster23 Add a bit more cream next time to get the consistency you desire.

[@ruby375100]

instead of cream can we use milk? please

[@EMP523]

What type of milk/cream do i use? ANy milk?

[@jcruz04]

@rouxbe Can I use less cream if I wanted it thicker or less water?

[@svatleywinchester35]

what number is medium heat on electric stove ?

[@rouxbe]

I certainly wouldn't recommend it. There is not enough fat content in milk and when it hits the hot sugar it will split and not look very appetizing at all.

[@NellyCollenn]

Can I use milk instead of the cream?

[@Cutelee001]

Thank you :)

[@rouxbe]

I've had this in the fridge for weeks before but it usually doesn't last that long.

[@rosalindaduran4783]

What is the name of the whipping cream you used? Just dont want to buy the wrong one....: )

[@rouxbe]

@MRdavid172011 When I make it on the weekend I can't keep it long as my kids are all over the stuff. ONce you know your stove and recognize the signs it is indeed super easy to do. Enjoy!

[@juancervantes4617]

does it really work

[@aixareyes2610]

Hi can i used for apples caramel?

[@rouxbe]

That's a lot of work but maybe still easier then peeling off those little wrappers they always come in.

[@allannahhaira4851]

can I use milk instead of cream

[@nukami]

No I used double cream milk (quatriple fat milk), it became disqusting because of the milky grains.

[@rouxbe]

A link to the text recipe is under the video, just click the 'Show more" tab above.

[@sonyaroxs]

what are the measurementss?

[@threenorns3]

gotcha - i saw how much it bubbled up with the water in it, i can only imagine the explosion without!

[@bisharoabdirahman1759]

thanks

[@IsoCarter]

Can i use whip cream? 🤔

[@rouxbe]

Don't think I'd try ready made "whip cream" but whipping cream with a high fat content over 30% works just fine.

[@rouxbe]

This sauce is a bit runny for popcorn, it won't harden completely so it could be a bit messy but I bet it's still tasty. Just keep some wet wipes close at hand.

[@rouxbe]

@sonyaroxs There is a link to the printable text recipe under the video if you hit the "Show more" tab.

[@tiffanynelson9537]

Because it has cream, I assume you refrigerate it. In the refrigerator, how long does it last? Or must it all be eaten fairly quickly?

[@mallikharjunaraoasapu7077]

I got as you said but after a while it is becoming into sugar means into solid shape

[@rouxbe]

Adjust the heat a bit. On an electric stove that cycles you need to stay on top of it to keep it from solidifying.

[@rossyboy1081]

@sillypig00419 If you have cream in it then it wont. However, if you just follow this recipe with no cream then yes.

[@rainmaker450]

what are the measurements?

[@Yumiko1998]

yummy

[@Alwani-oy6zt]

How do u make it thick

[@shiaamaalcenter4827]

can I use some kind of oil in stead of the butter

[@anuwatpencharee8375]

Hamail Zaidi No , I think oil is not the taste for cooking some sweet thing. Butter have milk and oil.

[@samd8713]

No. Plus that's gross. Oil is not a fat; it won't work.

[@MzShiningSylvia]

Hamail Zaidi it would be better to just add a little bit of salt as a substitute. oil does not sound like a good substitute and if you're trying to avoid butter, you can just leave it out completely. its not a major part of the recipe. it just adds flavor.

[@shiaamaalcenter4827]

Anuwat Pencharee ok thank you

[@elisamuniz5251]

can you tell me the measures please?

[@rouxbe]

There is a direct link to the printable recipe in the "Show More" section just under the video.

[@mrdwimary960]

Fantastic

[@rhiannonharford8242]

cant i just use sugar

[@rouxbe]

A small finger tip full should do. Just imagine how much salt would be in a couple table spoons of butter. Not much at all.

[@randycabunsol5200]

Wow nice video. Amazing video

[@zulfikarabbas6002]

I can use milk

[@rouxbe]

Milk does not have a high enough fat content and will split and ruin the sauce. You need to use a heavy cream.

[@Sojerothetenkin101]

How about coconut cream?

[@ABIBOAT1]

Can I use condensed milk

[@earthquakesandhurricanes8833]

Yeah!

[@smokeymohawk9745]

I need your help when melting the sugar and water mine isn't going golden brown it is staying white and the crystallising to powder I'm not sure what I am doing wrong or what I can do to fix the problem do you have any advise ??

[@rouxbe]

I had the same issue when I did this at home on my electric range. We filmed this over a gas flame which is more constant. I found I had to keep messing with the settings to compensate for the the range cycling on and off. Once I mastered that I've been able to turn out some great caramel sauce. I imagine every stove will be a bit different but if it's crystallizing you need more heat. Keep at it and you'll get it.

[@jackyblue67same10]

Can u use sweetened condensed milk instead of what u just used?

[@nelissahquintana8905]

can i use brown sugar for this recipe?

[@tetkadesi]

yes,you can

[@claudefaustus3104]

Is it possible to harden it for candies?

[@samd8713]

You would cook it past the soft crack stage. Get a candy thermometer. It is written on them.

[@fleurlewis]

I'm not a fan of guess work..measurements would have been good

[@rouxbe]

There is link to the printable recipe under the video but here it is as well, enjoy. . rouxbe.com/recipes/55/text

[@lovealis7281]

+Rouxbe Online Cooking School it is tasteful tnx ;)

[@nikichen6007]

How long can you store this caramel ?

[@rouxbe]

+Niki Chen It's good for a week or two in the fridge if you can possibly keep it that long without enjoying it first.

[@katiecortes574]

Which cream you use

[@TheFoodieHouse]

Always Use Heavy or normal cream and it should be cold

[@abdullahb3870]

Katie Cortes ...the heavy cream aka as double cream here in the uk