Caramel for presents

October 17, 2022 By Olga Babitskaya

Prep Time: 2m

Cook Time: 10m

I am going to show you how to make DIY Caramel Sauce Jars for gifts! This super easy homemade caramel sauce recipe is perfect for edible gifts and is sure to be a hit under anyone’s tree this year.

Plus, this homemade caramel sauce is genuinely better than what you can buy in a store.

Ingredients

Caramel

• 200 gr sugar
• 25 g glucose (If you haven’t - just skip it.)
• 170 gr cream
• 85 gr butter

Instructions

1. Caramel

   Start by pouring the sugar into a dry frying pan (or a saucepan with a thick bottom) and add the glucose.

   If you don’t have glucose on hand, just don’t add it.

   Secrets for this Homemade Caramel Sauce

   The glucose in this recipe is helpful but not absolutely required. Your delicious caramel will still turn out beautifully without it!

   Thanks to glucose, the caramel is less likely to crystallize. It also increases the shelf life of your sauce.

   So if there is no glucose, here are 2 secrets that effectively replace it:

   1. Follow the recipe strictly—where it says not to stir, do not stir! Where it says to wait until 40C degrees, we wait. Let’s not rush making our perfect caramel.
   2. You will have to eat caramel made without glucose a little faster than the version with it, but I don’t think you will have any problems enjoying this delicious treat!

   

2. Put the pan on medium-high heat and do not touch it!

   We don’t stir yet! Only occasionally raise the saucepan and tilt it to the right and left so that the melting sugar grabs onto the un-melted crystals.

   At the same time, heat the cream until it is almost boiling.

   When more than half of the sugar melts, start helping it along by stirring with a wooden spatula. Why wooden? Because it is rigid enough to scrape the bottom well and won’t melt (the caramel temperature will be at 180C degrees!).

   After adding the cream, cook the caramel for another 1 minute, then turn it off. When the caramel cools to about 40 degrees, add the butter at room temperature, emulsify with a blender, and pour into jars.

   There won’t be a massive amount of sauce; I pour this into jars of 50-100 ml, which is perfect for individual gifts.

   Important Tip: Warming the Cream

   Yes, it is necessary to warm the cream! If you do not warm it, you significantly improve the chances of sugar crystallization, which can ruin your homemade caramel.

   It is safer if your cream is in a long-handled saucepan. When you pour it into hot caramel, there will be a huge amount of steam. The first few times I tried to pour the cream from a mug, I actually got burns from the steam rising up!

   Choosing Your Caramel Sauce Pan

   Regarding the saucepan for the caramel, I like to use a metal saucepan without a non-stick surface. This way, after adding the butter, you can confidently put an immersion blender right into the saucepan and work energetically with it! 😛

   That seems to be it for making this delicious sauce!

   The photo below is an example of a carrot cake with caramel. You can also find this recipe on my blog.