The liquid caramel is a sugar and water-based sauce that is quick to prepare and always remains soft. The recipe is very easy, in a few minutes you will obtain a caramel sauce that will remain fluid and can be stored for months at room temperature.
How can we use it? It’s ideal for preparing crème caramel and panna cotta, perfect as a topping for decorating ice cream and semifreddos and is a worthy substitute for maple syrup usually used on pancakes.
The liquid caramel is nothing more than a classic caramel that is deglazed with boiling water creating a delicious sauce. If you wish, you can flavor it by replacing the water with fruit juice like orange or pineapple, giving it a special taste that will make your desserts unique. Here are some ideas for inspiration…
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 320.83 (Kcal)
- Carbohydrates 83.00 (g) of which sugars 83.17 (g)
- Proteins 0.00 (g)
- Fat 0.27 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 0.00 (g)
- Sodium 3.50 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3.3 tbsp water
- 1.25 cups granulated sugar
- 2/3 cup water
Tools
- 1 Saucepan with high sides and thick bottom
- 1 Spoon wooden or plastic
- 1 Jar
Procedure
Making liquid caramel is really very simple, you need to prepare a classic caramel and dilute it with boiling water, for this operation you will need a tall saucepan to avoid contact with any splashes.
Pour 3.3 tablespoons of water into the saucepan, add the sugar, and stir; turn the burner to medium heat and let it dissolve without stirring.
At this stage, it is important to resist the temptation to stir the caramel; otherwise, lumps will form that will be difficult to dissolve (photo 1).
When the sugar is dissolved and begins to take color (photo 2), heat in a small saucepan or kettle 2/3 cup of water (it must be boiling).
As soon as the caramel reaches a nice amber color, remove the saucepan from the heat and pour the boiling water little by little while stirring continuously with a long-handled plastic or wooden spoon, paying close attention to splashes and steam that will be released.
When the sugar is dissolved and begins to take color, heat in a small saucepan or kettle 2/3 cup of water (it must be boiling).
As soon as the caramel reaches a nice amber color, remove the saucepan from the heat and pour the boiling water little by little (photo 3) while stirring continuously with a long-handled plastic or wooden spoon, paying close attention to splashes and steam that will be released.
Once you have added all the boiling water, place it back on the burner and let it thicken for 2/3 minutes (photo 4).
The liquid caramel is ready, let it cool, pour it into a glass jar, and store it at room temperature; it will always be ready for your recipes.
Tips
Storage
Liquid caramel can be easily stored for several months at room temperature.
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