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How to make caramel without cream

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Homemade Caramel Sauce ( Without Cream) & Caramel colour comparison

I don't like caramel chocolates but have always wanted to try caramel sauce..crazy right?? Well its just that I don't like the sticky and chewy type caramel chocolate that mostly gets stuck in our teeth ( grrrr...) Then I saw many posts of caramel sauce, it had all the flavours of caramel without the sticky chewy bit, exactly like I wanted. But mostly all of them called for cream, which is not a regular staple at my home. I wanted to try caramel sauce with just my home staples ( yep…

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Cookist Wow on Instagram: "Salted caramel AT HOME: the recipe to make it creamy and without lumps!😍 INGREDIENTS 175g of sugar 50g of butter 175g of cream 35g of honey 6g of salt METHOD 1. Pour the sugar into a saucepan and make a dry caramel, then turn off the heat. 2. Heat the cream and honey and gradually add them to the caramel, with the heat on low. 3. Turn off the heat and add the butter, emulsifying with an immersion blender. 4. Pour into jars and let cool. 5. Enjoy the salted caramel sauce on your favorite desserts. For storing the salted caramel: You can store the jar tightly sealed in the refrigerator for a long time, or in a cool, dry place (in the pantry). Once opened, keep it in the fridge and consume it within about a week. Will you try it? #cookistwow #cookistrecipes #d Dry Caramel, Salted Caramel Sauce, Immersion Blender, Caramel Sauce, Salted Butter, Candy Recipes, Turn Off, Favorite Desserts, Salted Caramel
Dry Caramel
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Salted Caramel

Dry Caramel

Cookist Wow on Instagram: "Salted caramel AT HOME: the recipe to make it creamy and without lumps!😍 INGREDIENTS 175g of sugar 50g of butter 175g of cream 35g of honey 6g of salt METHOD 1. Pour the sugar into a saucepan and make a dry caramel, then turn off the heat. 2. Heat the cream and honey and gradually add them to the caramel, with the heat on low. 3. Turn off the heat and add the butter, emulsifying with an immersion blender. 4. Pour into jars and let cool. 5. Enjoy the salted…

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