Welcome back to the Fermento Brewery kitchen! Although we are passionate about brewing beer and using it in gourmet recipes, we also appreciate classic dishes. In our Blog, we recently revealed the secrets behind our stout-infused creations, with our “Velvet & Roast” article, but many of you asked us to share the recipe for a timeless classic.
Today, we are focusing on purity, sweetness, and that unmistakable buttery finish of a traditional caramel sauce. Mastering a perfectly executed caramell sauce recipe is an absolute must for every home cook!
Whether you’re looking for a quick weeknight treat or an elaborate dinner party finale, this black liquid gold is the answer!
The Science of Sweetness
Why do we love caramel so much? It is more than just sugar; it is a chemical change. When sugar is heated, it breaks down and reforms into hundreds of new molecules, which create complex aromas of nuts and toast. To find the right caramel sauce recipe, you need to find the perfect balance of deep, toasted flavour and creamy richness. This superior caramel sauce recipe uses simple, high-quality ingredients, whereas store-bought versions rely on corn syrup and artificial flavourings. This version is made without beer, so the caramelised sugar, the richness of the butter and the smooth texture of the cream are the drivers of the flavour. This is pure, unadulterated comfort in a jar.
Before we fire up the stove, let’s talk about versatility. A great caramel sauce is like a culinary Swiss Army knife—it is useful in almost any dessert situation. This version is amazing and a real crowd-pleaser. It’s perfect for kids and adults alike!
Caramel Sauce Recipe
Preparation steps
Step 1 – Dissolving the Sugar
Start your caramel sauce recipe by putting 200 g of granulated sugar and 120 ml of water in a saucepan that has a medium-sized, heavy bottom. Put the saucepan on a medium heat. Stir gently, just until the sugar has dissolved and the liquid is clear. When it starts boiling, stop stirring right away!
Step 2 – The Colour Change
Let the sugar mixture boil without stirring. You can swirl the pan gently to make sure the sauce cooks evenly, but don’t put a spoon in it. Watch closely as the liquid changes from clear to a yellow colour, and finally to a deep, rich amber colour. This is the most important part in this special caramel sauce recipe. You want the colour to be dark and rich, but be careful not to let it go black.
Step 3 – Butter and Cream
As soon as the colour turns deep amber, take the pan off the heat. Slowly add the butter, whisking all the time. The mixture will bubble up a fair bit, which is normal for a hot caramel sauce, so stand back a bit to avoid the steam. Once the butter is melted, slowly pour in the heavy cream while whisking constantly.
Step 4 – The Final Simmer
Put the pan back on a low heat and use a whisk to mix for another 1-2 minutes until the sauce is completely smooth and mixed together. This step makes sure your caramel sauce is smooth and creamy, with no lumps of fat.
Step 5 – Flavor and Cool
Take off the heat and stir in the vanilla extract and sea salt. Let it cool in the pan for a few minutes before transferring it to a glass jar. Remember, the sauce will thicken significantly as it cools down.
This unique caramel sauce recipe stands out due to its superior skillful technique. Wetting the sugar first minimises the risk of crystallisation, which is a common problem for beginners.
Use room-temperature butter and cream to prevent the hot sugar from clumping, ensuring a velvety consistency every time. This caramel sauce recipe is the perfect example of how caramelised sugar and high-quality dairy can mix up to become the ultimate crowd-pleaser!
Pairing the Plate with the Pint
And the best part? You can still enjoy a beer with the sauce! You simply must try pairing this sweet, buttery caramel sauce with a contrasting beverage – it’s an absolute gastronomic delight! We highly recommend serving this delectable dessert with a chilled glass of Fermento Liberica stout.
The dry, roasted coffee notes of the Liberica cut through the intense sweetness of the traditional caramel, creating a perfect balance of flavors. It’s like a palate cleanser, making the dessert just as delicious as it was before, but even better! The stout provides the perfect counterpoint to the sugary richness, creating a harmonious balance between the glass and the plate.
Stout
Black
5.5%
Coffee and chocolate
8 - 10°C
Large red wine glass, or brandy glass
We hope you enjoy making this liquid gold as much as we do! Whether you’ve never baked before or you’re a pastry expert, this easy caramel sauce recipe is sure to become a regular in your kitchen. It makes even the simplest bowl of fruit or ice cream taste like something you’d get in a restaurant.
If you like a sauce with more flavour and a stronger bitter taste, check out our other blog post for a beer-infused version of it. But if you want something nostalgic, this is the best recipe. So, get your whisk out, watch your sugar carefully, and get ready to taste the best homemade topping you have ever made.
Cheers to sweet success!