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Easy Caramel Recipe Without Condensed Milk

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condensed milk baked caramel pudding. ISLAND SMILE
condensed milk baked caramel pudding. ISLAND SMILE from www.islandsmile.org

Description

Caramel is a deliciously sweet and versatile treat that can be used in many different ways. It's perfect for drizzling over ice cream, dipping fruit in, or even as a topping for cakes and cupcakes. However, many caramel recipes require condensed milk, which may not be readily available in your pantry. But don't worry, we've got you covered with this easy caramel recipe that doesn't require condensed milk!

Prep Time

The prep time for this recipe is minimal. You'll need about 5-10 minutes to gather your ingredients and another 5-10 minutes to prepare the caramel.

Cook Time

The total cook time for this recipe is around 20-25 minutes.

Ingredients

  • 1 cup granulated white sugar
  • 6 tablespoons unsalted butter, cut into small pieces
  • 1/2 cup heavy cream or whipping cream
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

Equipment

  • Heavy-bottomed saucepan
  • Wooden spoon
  • Candy thermometer

Method

  1. Start by adding the sugar to a heavy-bottomed saucepan over medium heat. Use a wooden spoon to constantly stir the sugar until it melts and turns a golden brown color. This process should take about 10-15 minutes.
  2. Add the butter to the saucepan and continue stirring until it is fully melted and combined with the sugar. This should take about 2-3 minutes.
  3. Slowly pour in the heavy cream while continuing to stir the mixture. Be careful as the mixture will bubble up and steam. This should take about 2-3 minutes.
  4. Add the vanilla extract and salt to the mixture and continue stirring until everything is fully combined. This should take about 2-3 minutes.
  5. Remove the saucepan from the heat and let it cool for a few minutes before using it. The caramel will thicken as it cools.
  6. Once the caramel has cooled, you can use it as desired. For a thinner consistency, you can warm it up in the microwave or on the stove.

Notes

  • Be careful while making the caramel as the mixture can get very hot and sticky.
  • Make sure to constantly stir the sugar to prevent it from burning.
  • If you don't have a candy thermometer, you can still make this recipe by eyeballing the color of the sugar. It should be a golden brown color before adding the butter.
  • The caramel will thicken as it cools, so don't worry if it seems too thin while still warm.

Nutrition Info

  • Calories: 200
  • Total Fat: 13g
  • Saturated Fat: 8g
  • Cholesterol: 41mg
  • Sodium: 88mg
  • Total Carbohydrate: 21g
  • Sugars: 21g
  • Protein: 0g

Recipes FAQ

Can I substitute the heavy cream with another type of cream?

Yes, you can use whipping cream or even half-and-half.

Can I add other flavors to the caramel?

Yes, you can add different extracts such as almond or coconut. You can also add spices like cinnamon or nutmeg.

How long will the caramel last?

The caramel can be stored in an airtight container in the refrigerator for up to 2 weeks.

Recipe Tips

  • Make sure to use a heavy-bottomed saucepan to prevent the mixture from burning.
  • Use a candy thermometer to ensure that the sugar reaches the correct temperature.
  • Be patient while making the caramel. It takes time for the sugar to melt and turn into caramel.
  • Store the caramel in an airtight container in the refrigerator for best results.

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