Salted Caramel Sauce Recipe Without Heavy Cream!
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Date: 2020-05-18
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Comments and reviews: 10
Azur
I-m having a bit of an issue making this. The first few times I made it I didn-t really measure things out because I wanted to make a smaller amount and was too lazy to work out the measurements for that but everything turned out fine. I wanted to make this so I can use it as a caramel syrup for coffees but recently I-m facing the same problem every time even though I-m measuring everything out. For some reason it keeps crystallising, I-ve made sure I haven-t stirred it out anything inside because I know that-s an issue but it just seems to crystallise on its own. I think a possibility is that the sugar sticks to the side of the pan and because I don-t have a brush to brush it down I can-t get rid of it. Does anyone have advice on this issue?
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I-m having a bit of an issue making this. The first few times I made it I didn-t really measure things out because I wanted to make a smaller amount and was too lazy to work out the measurements for that but everything turned out fine. I wanted to make this so I can use it as a caramel syrup for coffees but recently I-m facing the same problem every time even though I-m measuring everything out. For some reason it keeps crystallising, I-ve made sure I haven-t stirred it out anything inside because I know that-s an issue but it just seems to crystallise on its own. I think a possibility is that the sugar sticks to the side of the pan and because I don-t have a brush to brush it down I can-t get rid of it. Does anyone have advice on this issue?
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Karen
I LOVE your recipes, but the recipe can't be printed and made unless you watch the video again WHILE you are making it. Is there any way to put the recipe entirely so I can print it off to shop for ingredients and make the items without watching the video again? Many of my other cooking subscriptions have the recipe easy to print off and follow and it is much easier. I am going to have to watch the video to type out the recipe before I make it.
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I LOVE your recipes, but the recipe can't be printed and made unless you watch the video again WHILE you are making it. Is there any way to put the recipe entirely so I can print it off to shop for ingredients and make the items without watching the video again? Many of my other cooking subscriptions have the recipe easy to print off and follow and it is much easier. I am going to have to watch the video to type out the recipe before I make it.
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Snoopy
Note: don-t leave caramel in the pan for to long after it finished STOP - cause from experience I left it for to long and it turned black and hard I just had to throw away the pan and the caramel because it got to hard it won-t get out but if you experience this take it out immediately and don-t throw it in the sink because it will become hard and the water will of go through so put it in a plastic zip lock bag and throw away
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Note: don-t leave caramel in the pan for to long after it finished STOP - cause from experience I left it for to long and it turned black and hard I just had to throw away the pan and the caramel because it got to hard it won-t get out but if you experience this take it out immediately and don-t throw it in the sink because it will become hard and the water will of go through so put it in a plastic zip lock bag and throw away
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Kizze
Thank you, this was the first time I made caramel this way. I knew when you said -just sugar - I wanted to try it. Bomb, delicious, incomparable. love, love, love. I drizzled this on chocolate bacon candy bark I was making and in the morning I added it to my coffee. The directions are spot on and the flavor is to die for. Never going back to caramel wjth cream or butter.
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Thank you, this was the first time I made caramel this way. I knew when you said -just sugar - I wanted to try it. Bomb, delicious, incomparable. love, love, love. I drizzled this on chocolate bacon candy bark I was making and in the morning I added it to my coffee. The directions are spot on and the flavor is to die for. Never going back to caramel wjth cream or butter.
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jessica
The succeeded the third time--First time: burned the carmel ---Second time: carmel hardens harder then rocks----Third time: success--Thumbs up if your somebody who never succeeds the first time when it comes to makeing sweet things in the kitchen -- The video was really helpful I had to watch it 20 times thank u
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The succeeded the third time--First time: burned the carmel ---Second time: carmel hardens harder then rocks----Third time: success--Thumbs up if your somebody who never succeeds the first time when it comes to makeing sweet things in the kitchen -- The video was really helpful I had to watch it 20 times thank u
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Susan
Hi Emma! :) I love your recipes! My boyfriend is turning 20 next Wednesday and I wanted to make your caramel cake. For that I wanted to know how much ml of caramel you get out of this recipe? It doesn't have to be the exact amount but can I make the cake with that? Lot's of love from germany: )
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Hi Emma! :) I love your recipes! My boyfriend is turning 20 next Wednesday and I wanted to make your caramel cake. For that I wanted to know how much ml of caramel you get out of this recipe? It doesn't have to be the exact amount but can I make the cake with that? Lot's of love from germany: )
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Death
Hey Emma! What beautiful sauce! I'd love to use it in my caramel carrot cake as a shiny, mirror-y drip (the way you always use ganache for making drips, so do you think it is possible to do that? Thanks a lot for bringing such amazing recipes that are --- most importantly, --- your own.
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Hey Emma! What beautiful sauce! I'd love to use it in my caramel carrot cake as a shiny, mirror-y drip (the way you always use ganache for making drips, so do you think it is possible to do that? Thanks a lot for bringing such amazing recipes that are --- most importantly, --- your own.
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Justin
So I tried to make this today. Fail. A small point that's actually important, make sure to make this in a darker bottom pot. I made this in a white enamel cast iron, and I couldn't see if the sugar is completely dissolved. I ended up with a good candy because it crystallized.
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So I tried to make this today. Fail. A small point that's actually important, make sure to make this in a darker bottom pot. I made this in a white enamel cast iron, and I couldn't see if the sugar is completely dissolved. I ended up with a good candy because it crystallized.
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Bonnie
Made this from your fine recipe, adding 2 tbsp. butter, stirred in -1/4 cup evaporated milk all during the last minute of boiling. I next-Poured it into a small glass Pyrex cup. After it cooled, next added-the lid, for fridge storage. Family loved it on chocolate ice cream.
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Made this from your fine recipe, adding 2 tbsp. butter, stirred in -1/4 cup evaporated milk all during the last minute of boiling. I next-Poured it into a small glass Pyrex cup. After it cooled, next added-the lid, for fridge storage. Family loved it on chocolate ice cream.
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Ayesha
Doesn-t this crystallise bak to sugar? Bcoz I once made DIY sugar wax (jus sugar, lemon juice + water, caramelised n let to cool) n I forgot to add the lemon n so it went right bak to crystals once it cooled down. Emma plz help me out! Ur caramel looks soo good btw! -
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Doesn-t this crystallise bak to sugar? Bcoz I once made DIY sugar wax (jus sugar, lemon juice + water, caramelised n let to cool) n I forgot to add the lemon n so it went right bak to crystals once it cooled down. Emma plz help me out! Ur caramel looks soo good btw! -
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