Caramel recipe no cream: 59 photos
Simple Caramel Sauce
FAQ
Fill a large saucepan with water and bring to a boil over medium heat. Place can of condensed milk, unopened, in the boiling water. Cover and let simmer for 3 hours, refilling water as needed and turning the can every half hour to prevent scorching. Carefully open can and serve.
You can use any variety of milk for this recipe, but just be aware that the less fat in the milk, the runnier the caramel, so the higher the fat, the better.
Once heated to 365 – 380°F, the caramel will get very dark brown, and once cooled, it will have a stickier, softer texture. It's at this temperature when cream, butter, or vanilla are stirred into the mix to stop the browning process and create caramel sauces and candies.
Alternatively, you can mix in water with cornstarch or flour to thicken the sauce. If you're using cornstarch, add 1 tablespoon each of water and cornstarch for every cup of caramel sauce. For flour, mix ¼ cup of water and 2 tablespoons of flour per cup of sauce.
When you add heat to your ingredients, they undergo a chemical reaction known as the “Maillard reaction.” This means that the sugar is cooked to the proper moisture level and caramelization occurs. You know when this happens as the mixture changes colour to a rich brown.
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Mike Karabeini
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