Salted Maple Caramel Sauce (easy recipe!) (2024)

FAQs

How do you make salted caramel sauce thicker? ›

To thicken a caramel sauce, use one tablespoon of cornstarch or tapioca starch (sometimes known as tapioca flour) and one tablespoon of water per cup of caramel. Then simmer the caramel, stirring it constantly with a wooden spoon until it becomes thick.

Pure maple syrup is actually made from maple tree sap that's been boiled down to reduce the water content and concentrate the sugars. Those sugars caramelize, resulting in maple syrup's characteristic rich color and flavor.

For those who are uncertain, Caramel Sauce is not the same as Caramel syrup. The syrup is sweeter and thin, the sauce is richer and thick. (The sauce is the one we use to make our signature Caramel Macchiatos.)

As it cools, it will thicken. You will need to store the caramel sauce in the refrigerator, so it will firm up even more once chilled. Just bring it back to room temperature and microwave before drizzling or dipping!

Most caramel sauces are made by caramelizing sugar and adding milk and a little salt. If you increase the amount of sugar in the recipe you'll end up with a thicker caramel. Try increasing the sugar by about 1/3. The amount of milk suggested by the recipe, then, will leave you with a thick caramel sauce.

If you have added too much butter to your caramel sauce, you may find that it is too oily or it might even begin to separate. To fix this, add 1 tablespoon of either water or milk and stir while cooking over medium heat. Adding 1-2 Tbsp of a simple cornstarch slurry may fix the problem, as well.

Maple syrup that is boiled too long will crystallize and maple syrup that isn't boiled long enough will spoil quickly and will be watery because the concentration of sugar in the syrup will be too low.

However, heating it too much risks ruining it. Maple syrup is a saturated solution at room temperatures and if you heat it too much and cool it down it stops being a liquid and starts acting more like a solid.

Ghirardelli's Chocolate Premium Chocolate Sauce is the best classic chocolate syrup out there and comes in a squeezable bottle for quick squirting on ice cream, desserts, and more. For anyone who loves a richer chocolate flavor, we recommend the Torani Puremade Dark Chocolate Sauce.

Combine brown sugar, butter, and milk in a saucepan and bring ingredients to a boil. Remove thickened mixture from heat before adding (optional) vanilla extract. Let the caramel cool slightly before using. The result is an impossibly rich sauce that is guaranteed to satisfy your sweet tooth.

What are the three types of caramel? ›

Caramel can be produced in so many forms such as, sauce, a chewy candy, or a hard candy because of how much of an ingredient is added and the temperature it is being prepared at.

The water evaporates, leaving sugar crystals behind. If even one sugar crystal falls back into the pan of cooking caramel, it starts a chain reaction of sugar crystals and the entire pan will harden. The result? Gross, grainy caramel that is unusable in most recipes.

This is usually caused by sugar crystals stuck to the side of the pan that didn't get fully dissolved.

Dry caramel is quicker to make than wet caramel, but it's also trickier: Without additional liquid, the sugar can caramelize very quickly, burning before you realize it. Using moderate heat, as Mel suggests, can help safeguard against burning, as can vigilance: Don't walk away from the pan once you've started.

If the caramel is too thin, simmer the caramel on medium heat for 5-10 minutes to thicken it (the caramel will not continue to darken). Keep in mind that the caramel will thicken significantly once cool. Likewise, if the caramel is too thick, thin by stirring a tablespoon or two of heavy cream.

If caramels are too soft, that means the temperature didn't get high enough. Again place the caramel back into a sauce pan with a couple of tablespoons of water and heat to 244°F. If you don't have a candy thermometer, you can test with a cold water test.

The water evaporates, leaving sugar crystals behind. If even one sugar crystal falls back into the pan of cooking caramel, it starts a chain reaction of sugar crystals and the entire pan will harden. The result?

Assuming you're talking about a batch of caramel that you've already made, and you want to cut the saltiness of it, the only real solution is to dilute it with something unsalted. If you're planning to serve it as simply caramel, you will have to make a new batch and mix them together.