The Passionate Sisters: Homemade Caramel Sauce ( Without Cream) & Caramel colour comparison

I don't like caramel chocolates but have always wanted to try caramel sauce..crazy right?? Well its just that I don't like the sticky and chewy type caramel chocolate that mostly gets stuck in our teeth ( grrrr...) Then I saw many posts of caramel sauce, it had all the flavours of caramel without the sticky chewy bit, exactly like I wanted. But mostly all of them called for cream, which is not a regular staple at my home. I wanted to try caramel sauce with just my home staples ( yep!! petromax light dan venum :) ) I googled and found a promising recipe which called for milk. It was soooo good. It was rich and full of caramel flavour.
Drizzle this heavenly sauce on pies, tarts, milkshakes or dip in your favorite fruits or give them as gifts or just pour over your favourite icecream and enjoy!!! This Caramel Sauce is quite handy in the festival season to whip up something special for your loved ones and is perfect for a giveaway too.

This is a bit long post as I wanted to share everything I learnt in making caramel sauce. I have tried to explain it as easily as possible, so don't worry.
One of the main aspects of getting the Caramel sauce perfect is getting the colour correct. I have made two types of caramel sauces here - type 1 and type 2. Both the type uses the same ingredients but have different taste as I have stopped cooking the sugar at different points ( or in other words different colour )
Type 1:
1) In this type I have cooked till a dark amber colour is achieved. This sauce has a rich and deep caramel flavour with a slight trace of bitterness ( no, not burnt taste - it will be sweet with slight bitterness something like a dark chocolate - which is chocolatey with slight bitterness, in comparison ) Adding salt really uplifts the caramel sauce. If you want a salted caramel with bold salt taste, then add little more salt than given.
2) This sauce goes well with sweet recipes like chocolate tart or apple pie or even on an icecream. The slight bitterness and saltiness from the caramel sauce balances the overly sweet dishes.
Type 2:
1) In this type I have cooked till a deep golden colour is achieved. This sauce has the rich caramel flavour without any bitterness. Its purely sweet with caramel flavour.
2) This sauce goes well with little less sweet recipes.
Now finally, which one do I like?? I personally prefer type 1, Its just perfect to eat just like that, at first you have this caramel sweet taste and then a slight bitter to balance the sweetness... which makes you want to go for more :) My daughter likes type 2. She will just grab a bowl and spoon and finish off the whole thing if I didn't grab it off from her...
A few points to remember before starting to make the caramel sauce...

Keep all your ingredients ready. Do not walk away after the sugar starts to caramelize, because the sugar can burn literally in seconds.
Don't stir the sugar at any point till it reaches the desired colour.
The caramel is very hot so make sure you be careful while whisking the butter and the milk. You can even use a hand glove while whisking.

Now on to the recipe..

INGREDIENTS:
Recipe Source: here

Sugar - 1 cup

Water - 1/2 cup

Butter - 2 tbsp

Milk - 1/2 cup

Salt - a pinch (or to taste)

Vanilla essence - 1/4 tsp ( optional )

METHOD: In both the types, the method is the same. The colour to which the sugar is cooked is different.

Type 1:

1) Take sugar in a sauce pan. Add water and bring it to a boil. No need to stir.

2) Keep in medium heat and brush the sides of the pan with water ( using a brush ) occasionally to prevent sugar crystals forming in the side of the pan. After few minutes the sugar will start to caramelize around the sides of the pan ( don't stir!!! ) You can swirl the pan lightly to get even colouring.

3) Now the colour will start to deepen, In this batch I waited till dark amber colour( as shown in picture ) is reached and when it just started to smoke. Take it off the heat.

4) Immediately add butter and whisk well till it is incorporated. The mixture will froth and bubble up, make sure you use a hand glove ( my whisk was too small but do use a bigger one ) Next add in the milk slowly, whisking constantly till it is incorporated as well.

5) Whisk until smooth. Add salt and mix well.

That's it rich caramel sauce is ready!!!

Type 2:
1) Take sugar in a sauce pan. Add water and bring it to a boil.

2) Brush the sides of the pan with water (using a brush) to prevent crystallization. After few minutes the sugar will start to caramelize. Gently swirl the pan occasionally to get even colouring. When the sugar reaches deep golden colour, take it off the heat.

3) Add in the butter cubes and whisk well till it is incorporated. Slowly add the milk, whisking constantly until the mixture is smooth.

4) Finally add vanilla and mix well. Type 2 caramel sauce is also ready!!

There will be only a slight colour difference in the final sauce in both the types. Here is the side by side comparison of the sauces. Type 1 is right side is and type 2 is left side. Try one which you would like...

NOTES:

1) The caramel sauce will be runny at first, but will thicken as it cools down.

2) It keeps well in the refrigerator for upto 2 weeks. Mine was great for 4 weeks. Just use your judgement. Always use a clean and dry spoon.

3) Cube the butter to small pieces as it incorporates better.
4) Always whisk the butter thoroughly before adding milk else the sauce may split.
5) Adding salt really enhances the sauce as it balances the bitter flavour. For a salted caramel sauce, add more salt to taste. You can even add vanilla to your sauce.
6) After adding salt or vanilla, you can return the sauce back to heat for a minute more ( whisking constantly ) for a still more thicker sauce.
7) This recipe yields 1 cup of caramel sauce.

There you have it....rich, delicious Homemade Caramel Sauce prepared in less than 15 minutes that too without cream!!!!