Added: Dietrich Mchone - Date: 09.11.2021 12:54 - Views: 37460 - Clicks: 6831
Learn how to make a simple and delicious caramel sauce made with only sugar, milk, and sea salt. No cream or butter needed! Quick Note: This is an updated version of a post that originally appeared on Bright-Eyed Baker in Updates include new text and photos, as well as some details added to the instructions for clarity. Back in the day, when consuming copious amounts of sugar at once didn't seem like an awful idea, my coffee drink of choice was a caramel frappucino. It's for that reason and that reason only that I developed this recipe for making caramel sauce with milk.
I tried multiple other recipes - some using a dry method, some a wet method; some with heavy cream, and some with butter. But here's the thing: they were all problematic for one reason or another. One burned.
And every recipe using cream or butter along with the requisite sugar just seemed a little too heavy for an every-morning drink. Making caramel sauce with milk is extremely unconventional, and there's a reason for that: milk has a lot less fat than heavy cream, which makes the process trickier. But it can work, it's still delicious, and after a little practice it's really not difficult at all. Like I mentioned before, there are two basic methods for making caramel: a wet method and a dry method.
The wet method involves mixing sugar with water before cooking it; as the sugar melts, the water evaporates. With the dry method, the sugar is heated by itself until it starts to caramelize and turn liquid. Some people find the dry method more difficult, but I personally prefer it. There are only three simple ingredients you need for this recipe: sugar, milk, and sea salt. See the recipe notes for other types of milk that I've been told work.
This recipe can be tricky until you get the hang of it.
Here are some tips I highly recommend you read before starting:. Start with clean tools. Make sure your pot and spatula are clean and dry. Your sugar should also be completely pure; if it has come into contact with bits of flour, etc. Clean conditions help prevent the sugar from crystallizing.
Use a heavy-bottomed, TALL pot. Trust me on this one! A thin pan will lead to burnt Looking for my caramel, and a pan that's too shallow can lead to a dangerous mess, since the hot caramel will steam and bubble vigorously when you add milk to it. Wear an oven mitt. Even with a tall pot, I recommend wearing an oven mitt on the hand that you'll use to stir in the milk.
You need to keep the caramel stirring constantly once the milk has been added, but the steam can get so hot that this can become close to impossible with a bare hand. Don't multi-task. Don't try to make caramel at the same time as you're doing something else. The process moves quickly and is extremely time-sensitive. If you're not paying close attention you'll most likely burn your caramel or cause it to seize or curdle, and nobody wants that!
Don't stir the sugar. The only thing you want to use your spatula for at this point is to push the liquid sugar on top of the solid sugar so it doesn't burn. Hold off on any stirring until all of the sugar has liquified. Don't burn the caramel. I realize this seems obvious, but it also needs to be said. Once the sugar turns to liquid, continue to cook it just until it turns a rusty golden-brown color.
Then STOP. Don't give up! Real talk: your first attempt at making caramel might not be a complete success. BUT, I can tell you from my own experience and that of so many readers who have commented on this recipe! For more helpful pointers, check out my top ten tips for making caramel without cream! There are two main issues you might run into while making this caramel sauce:. The milk curdles: One issue with using milk in a caramel sauce is the possibility of it curdling. In any case, you can usually save a curdled caramel sauce by using an immersion blender to smooth it out again.
The caramel seizes : It is not at all uncommon for your caramel sauce to seize when milk is added to it. When this happens, the liquid caramel hardens into a semi-solid clump and you're left with a pot full of milk and a clump of caramelized sugar. Don't panic!
Just put the caramel back on the stove and stir it continuously until the clumps melt back into the sauce. It may take a while but it should eventually happen. Too much sugar in a pot becomes hard to cook evenly, and this can lead to all sorts of difficulties. If you don't cook the caramel sauce for more than a couple minutes after adding the milk, it will be thin, which is perfect for mixing into coffee. But if you're looking for a thicker caramel sauce, just cook it longer about minutes after adding the milk while stirring constantly.
This caramel sauce can be stored in a jar in the refrigerator and should last for several weeks, if not longer. But I have no doubt you'll use it faster than that! Once you've got the hang of making caramel, it's easy to adapt the method to different recipes. Here are some recipes using caramel that you can try:. Cannot recommend enough. Salted Caramel and Candied Pecan Biscotti - Classic biscotti gets an exciting twist with the addition of crunchy candied pecans, a heavy caramel drizzle, and a sprinkle of sea salt to top it all off.
Boozy Chocolate Caramel Cups - Mini chocolate cups filled with rum-spiked caramel. It's homemade candy at its finest! Read through the entire recipe below before you start making this caramel sauce! The process moves very quickly and you'll be much more likely to succeed if you know what to expect. A simple and delicious caramel sauce made with only sugar, milk, and sea salt.
I haven't tested these alternatives myself. Keywords: caramel sauce with milk, caramel sauce without cream, caramel sauce without butter, homemade caramel sauce. Save my name,and website in this browser for the next time I comment. Notify me of followup comments via e-mail. You can also subscribe without commenting.
This site uses Akismet to reduce spam. Learn how your comment data is processed. This was the best recipe I've ever followed. I know candy making is tricky, but the detailed descriptions made it so nothing was a surprise throughout the process.
Exactly what I was looking for, thank you so much! I loved this recipe! The tips were just what I needed, after failing many times trying to make caramel sauce in the past. I'm in love with the result! Thank you. Thank you so much for the glowing review! Positive feedback is so helpful in keeping this blog alive, so I appreciate it more than you know.
I wish you had left your so I could give you some suggestions, but I'll leave them here in the hopes that you come across my reply or that it helps someone else. As I've mentioned in the post, it's somewhat common for the sugar to seize when making this caramel, which is what creates that hard clump.
But, if you keep stirring over low heat, it will eventually melt back into the milk. It takes patience, but it's possible! This is much less likely to happen when you make caramel with cream, but that's sort of the trade-off for doing this with milk instead. I also have a post dedicated to my best tips for making caramel without cream or butterwhich you might find helpful as well.
I wanted to ask if I will be able to easily reuse it daily for making iced coffee. Will it harden in the fridge making it difficult to pour into coffee every morning? If you make the recipe as-is, it should stay fluid enough to use in coffee without a problem. It's the exact recipe I use to make my caramel iced coffee! I tried this recipe twice both times different problems occurred even though I followed the recipe exactly.
Frankly just a waste of ingredients. I'm so sorry to hear that you were unsuccessful with this recipe. I'd be happy to help you troubleshoot it if you'd like to explain what went wrong! I've heard from many readers who have made this caramel and loved it, so I can only hope I'd be able to solve whatever problem you ran into!
The taste of the caramel was great but I had trouble with the texture looking a bit grainy. It may be an issue with causing sugar crystals during the 4th step. If you saw crystallization happening before you added the milk, then that's probably your issue. In that case, just make sure you avoid stirring the sugar as it melts. You could also have a texture issue if your milk splits when added to the sugar. To prevent that, make sure your milk is fresh and very warm before adding it to the caramel. Also make sure you're not cooking the sugar too much before adding the milk; it should be golden, but not super dark or burnt.
Lastly, make sure you stir constantly once the milk is added. Hi Taylor, I haven't tried it, but I think that would work! Just put it on the stove and try cooking it down further at medium-low heat, stirring very often. I can't express enough how amazing this recipe is! I've been baking for quite some time and one thing I've learned from experience is: you don't need a lot of ingredients to make a really good dessert.
And this recipe proves it. I used this recipe to make homemade Samoa Girl Scout cookies and it was delicious. The caramel tasted just like if it were made from a fancy company. One thing I'll say is there is no way to avoid the sugar from hardening right after adding the milk. But continuing to stir and get the sugar off the bottom of the pot as it dissolves is very important. Best and easiest caramel I've ever made, and I have been making it for years using the "wet" method.
This recipe is rather difficult to get wrong once you get the "dry" method down. It just requires attention and patience. I add a tiny bit of vanilla extract and butter at the end of the cooking process in order to make the caramel even richer-tasting. Everyone that I've made this for loved it. Thank you so much for sharing! Facebook Instagram Pinterest Twitter. Caramel Sauce with Milk.Looking for my caramel
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