When it comes to the holidays, I believe that caramel sauce should be included in every dessert spread or every dessert table. This is because caramel sauce pairs well with many different flavors.
Today, I will be reviewing the Easy caramel sauce made with milk by The Spruce Eats. Why did I choose to review this recipe?
I live in Nigeria and whipping cream or heavy cream which is usually used to make caramel sauce is quite expensive. Even half n half is hard to find. This is practically a luxury item and is not something I can store in my fridge because of the power outages that I experience.
Hence, I decided to look for a caramel sauce recipe that used milk instead of heavy cream.
I searched online and found this recipe.
Here is my recipe review for the easy caramel sauce made with milk recipe by The Spruce Eats.
The recipe and instructions
The ingredients in this recipe are baking essentials that I always have available. The instructions are clear and easy to follow. The steps for making this recipe include cooking your water and sugar till the mixture is golden brown. Afterward, you remove it from the heat and whisk in your butter and milk. Next, you return the pot to the burner for about 1 minute, stirring constantly. Then, it is ready.
Note: The longer you cook your water and sugar mixture, the thicker your caramel sauce will be.
If you pass the golden brown stage and burn your caramel, discard the caramel. It will be bitter and ultimately be a waste of ingredients if you go on to add the milk and butter.
If you add your butter and milk too soon or before your water and sugar is golden brown, the caramel sauce will be too thin.
The texture
The caramel sauce made with milk produced a silky, smooth caramel sauce that did not have any sugar granules. It was thick but still fluid enough to be drizzled on a dessert while it was at room temperature.
When kept in the fridge, this easy caramel sauce thickened considerably and resembled a thick caramel paste.
After being in the fridge for 1 week, the sauce developed a slightly gritty texture. For this reason, I suggest that you use this caramel sauce immediately after you make it or soon after making this.
The taste
The taste of this easy caramel sauce made with milk is the bomb. It tastes like regular caramel sauce and the whipped cream is not missed. Undeniably, heavy cream adds a richness to your caramel sauce but it was not missed when I made this recipe.
This caramel sauce is nicely flavored. There is a depth in the flavor profile. There is the sweetness of the sugar, the deepness coming from the caramelization of the sugar. The butter shines through and this recipe takes on any flavor addition wonderfully.
I have added vanilla, rum and orange zest to my caramel sauce on different occasions and the flavors were always prominent in the caramel sauce.
This recipe is lean when compared to the caramel sauce made with heavy cream.
Do I recommend this recipe?
Yes, I recommend the easy caramel sauce made with milk from The Spruce Eats. I especially recommend this to bakers who live in countries where heavy cream is not available or is expensive. You can use skimmed milk, evaporated milk, vegan milk substitutes etc.
Tips for making this recipe
1. If you do not cook your sugar and water mixture long enough, you will end up with a watery/liquid caramel even after the caramel sauce cools. To fix this, put your caramel sauce on a low heat and stir continuously for 1 minute till the sauce thickens.
2. If your caramel sauce is too thick, add a tablespoon of milk or more gradually and stir thoroughly. After stirring in the milk put the sauce on a low heat for 30 seconds to 1 minute to bring up the temperature of the caramel sauce and to make sure everything is properly incorporated.
So, add this easy caramel sauce made with milk to your holiday baking spread. Serve it with your cake, cupcakes, pancakes, sweet bread etc. I feel that this recipe will taste great between no spread cookies as well.
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Bisous.
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