Caramel Sauce With White Sugar

Sugar is cooked to the extent it turns golden. Sugar - This caramel sauce is made with white sugarwhite granulated sugar. What I have read is that caramel sauce is made with white sugar and butterscotch is made with brown. Add butter brown sugar and cream to a heavy based stainless steel saucepan over low heat.

How To Make Caramel Sauce Homemade

I made it ahead of time then just heated it up.

Caramel Sauce With White Sugar. Caramel has gained an unfortunate and undeserved reputation for being somewhat tricky but that couldnt be further from the truth. Its not a good choice for true caramel though because the molasses adds acidity to the finished sauce. Some recipes call for brown sugar as a shortcut because its dark color looks like caramel as soon as it melts.

Although 1 cup of white sugar weighs 8 oz. The combo was a hit with everyone - even our non dessert eaters. Heat it gently while stirring until the sugar dissolves then let it come to bubble.

Once your caramel reaches this temperature. Caramel simply means cooked sugar. To make caramel sauce using white sugar you will need to cook the white sugar until it is caramelized which happens at about 345 degrees F.

I believe using brown sugar is the key. Cook sugar and 13 cup water in a heavy saucepan over medium heat stirring often about 15 minutes or until reduced to 6 tablespoons. Okay okay salt and vanilla too but it hardly seems fair to count the seasonings.

Cream - Cream is a really important ingredient here. You can use regular white sugar Indian sugar too. I made this to go with bread pudding as a Christmas dinner dessert.

While a cup of brown sugar weighs only 6 oz the difference in weight does not require adjusting the amounts of additional ingredients. However substituting on a one-to-one basis affects the color and taste of the caramel sauce. This can happen when either 1 the sugar in the caramel sauce has not fully.

How To Make Caramel Sauce Homemade