Heat granulated sugar along with water in a medium saucepan over medium heat. It will start to bubble. Heat the mixture until golden brown. Be careful not to burn.
Once it has turned golden brown, take it off the flame and immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
Stir the butter into the caramel until it is completely melted, about 2 minutes. Once the butter has melted add the milk/cream. make sure the cream/ milk are at room temperature else the sauce might split. Return to heat and just keep whisking until combined well and cook until it thickens to desired consistency.
Remove from heat and stir in 1/2 teaspoon of salt. Allow it to slightly cool down before using. Caramel thickens as it cools.
Cover tightly and store for up to 15 days in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency.
Ingredients
Directions
Heat granulated sugar along with water in a medium saucepan over medium heat. It will start to bubble. Heat the mixture until golden brown. Be careful not to burn.
Once it has turned golden brown, take it off the flame and immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
Stir the butter into the caramel until it is completely melted, about 2 minutes. Once the butter has melted add the milk/cream. make sure the cream/ milk are at room temperature else the sauce might split. Return to heat and just keep whisking until combined well and cook until it thickens to desired consistency.
Remove from heat and stir in 1/2 teaspoon of salt. Allow it to slightly cool down before using. Caramel thickens as it cools.
Cover tightly and store for up to 15 days in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency.