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A Basic Baking Essential! How to Make Caramel

4.5

(17 reviews)

Time

approx. 10mins

Here’s how to make a popular caramel sauce that’s perfect for topping pudding, ice cream, and more. Has it ever hardened up or burned on you, even though it seems simple? Once you know the tricks, it’s actually very easy to make delicious caramel (caramel sauce) at home. Give it a try!

Ingredients [ Makes about 90 g ]

  • granulated sugar50 g
  • water1 tablespoon
  • hot water50 ml
Cooking notes

Please Note

Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.

Instructions

1

Put the granulated sugar and water in a saucepan.

Note:

Before turning on the heat, make sure the granulated sugar is thoroughly moistened with the water.

2

Heat over medium heat and gently swirl the pan to dissolve the sugar.

Note:

Do not stir with a spatula or other utensil. Agitating it too much can cause the sugar to recrystallize and harden.

3

Continue swirling gently until it turns brown, then turn off the heat when it reaches your preferred color.

Note:

The darker the color becomes, the more bitter it will taste. Be careful not to burn it.

4

Add hot water and stir with a spatula.

Note:

The caramel may splatter, so proceed carefully. If any lumps remain, heat over low heat and stir until dissolved.

Reviews

4.5

(17 reviews)

*Automatically translated from reviews posted in Japan.

  • 🇯🇵 User from Japan

    I wanted something to pour over the pudding I bought at Gyomu Super, so I looked this up 🤭 When heating the granulated sugar, it took quite a while, and I started to worry, thinking, “Is this really going to color at all??” But once it started to color, it darkened all at once, which was nerve-racking 😓 The caramel itself turned out really delicious, so I’d like to make it again if I get the chance 🥰

  • 🇯🇵 User from Japan

    When I poured in the final hot water, it went whoooosh and really startled me. Please be very careful when you do it, too... As others have said, once it started to color, it changed in no time at all. Even at the color shown in the photo, I personally found it quite bitter!

  • 🇯🇵 User from Japan

    I made the caramel used for Engadiner. I think I forgot to add the hot water, but it was still rich and delicious.