”Three Ways” Caramel Sauce
Smooth, rich n sweet! Once you’ve made your own caramel sauce, you will never use store bought again! Here are my three “go to” recipe’s for amazing caramel sauce, i promise once you make them you wont look back. Yes, you need to keep an eye on the sugar during the caramelisation process but it’s totally worth it. These are Gluten Free but not Dairy Free so you will have to stick with me as I’m still working on that little project.
Caramel Sauce - Gluten Free
Caramel Sauce - Best served warm poured over ice cream
Ingredients
160gm Cream
180gm Caster Sugar
160gm Honey
160gm Water
60gm Salted Butter
Instructions
Bring the cream to a simmer in a small pan, remove it from the heat and set aside.
Mix your sugar, honey & water in a saucepan and bring to the boil on a medium heat. Continue to cook the syrup to a golden brown. Approx 180c.
Pour in the warm cream into the caramel a half at a time, making sure to stir well between each addition. Then bring back to the boil and add your salted butter. Stir until it’s melted.
Keep the sauce refrigerated and re-warm when using as it tastes best Luke warm. This is a pouring caramel. If you’re after something a little thicker and fudge like then try this next one.
Caramel Fudge Sauce - For those who like it Thick!
Caramel Fudge Sauce - Gluten Free
Ingredients
150gm Butter
1 teaspoon Vanilla Extract
160gm Cream
370gm Caster Sugar
120gm Water
Instructions
Melt you butter in a pan and cook until it goes a golden brown colour. Stir it continuously so it does not burn during this process.
Add you cream and vanilla and bring to the boil, then remove it from the heat.
In another saucepan add your sugar and your water and bring to the boil. Cook the sugar syrup until it is a deep golden brown colour. This will be slightly darker than the previous recipe.
Pour in a quarter at a time the cream into the caramel, mixing well after each addition. Bring it back to the boil and then remove it from the heat. This sauce is best served warm and used for desserts and ice cream. You can keep it refrigerated and bring it to a Luke warm temperature to use again.
Looking for something a little chocolatey? Well try this last one!
Chocolate Caramel Sauce
Ingredients
375gm Water
230gm Caster Sugar
90gm Cocoa powder (unsweetend)
90gm Butter
Instructions
In a saucepan add 150gm of water and all of the caster sugar. Bring to the boil on a medium heat and continue to cook until its a deep golden colour like golden syrup.
Slowly pour the remaining water in a little at a time stirring between each addition. Then bring back to the boil.
Stir in the cocoa and cook on a medium heat for 5 minutes. Remove from the heat and stir in the butter. Serve the like the other caramel sauces, luke warm. Keep refrigerated and warm again to use.