No Cream Caramel Sauce

Caramel sauce is bittersweet. It can be simple to make, but it can also be difficult if you do not have the right ingredients. I found this out while making the Mini Icebox Pies. My friend brought home some extra whipping cream, and I placed it in the fridge for about an hour so that it could cool. Well, while making the whip cream, I noticed that it began to curdle. I freaked out a little bit and got a little frustrated. I strained out the curdles, and whipped it twice more. It began to separate again so I knew something was wrong. After doing some research, I discovered that the cream had began to separate into curdles and I was making butter. At first I thought ” WOW! I am making butter!”. Then I thought “Crap! I am making butter not whip cream.” The grocery store was closed, so I had to make lemons into lemonade, or curdled cream into butter. After a few minutes, of pacing around the kitchen, I decided that I should make a milk based caramel sauce.

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The sauce turned out better than I expected, and it was very delicious. The only suggestion I would give is to make sure you use good butter. The only butter that is available in my town is yellow, unsalted butter from New Zealand. This kind of butter is very different from the white butter I used back in the United States. I used a mixture of that and the butter I accidently created. It was still sweet and very good, but there was a little bit of a difference in taste from a normal caramel sauce.

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***I consulted Sally’s Baking Addiction’s Caramel Sauce recipe when I was making my version of caramel sauce. It was pretty easy to follow and I highly suggest using it if you want to try to make your own caramel sauce.***

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No Cream Caramel Sauce
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No Cream Caramel Sauce
Print Recipe
Ingredients
  • 1 cup white sugar
  • 6 tablespoons unsalted butter
  • 2 pinches salt
  • 1 1/4 cup milk
Servings:
Instructions
  1. On medium-low heat, warm the sugar in a saucepan. The sugar will form clumps, but continue to warm the sugar until it is a brown in color. To prevent the sugar from being burned, make sure to consistently stir the sugar while it is warming in the pan. This part of the process can take up to seven minutes.
  2. Next, add in the butter and allow it to melt.
  3. Then add the milk . Stir the milk into the sugar and butter mixture. Allow it to boil for one minute.
  4. After the caramel has boiled for one minute, take the pan off of the stove top and stir in the salt.
  5. Before serving, allow the caramel to cool for about five minutes.
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