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Photo featuring the soft caramel recipe of this post.

SAUCES, TOPPINGS, & ADD-INS

Soft Caramel
for ice cream

With heavy cream, sugar, and butter.

This Soft Caramel is easy to make, incredibly delicious, and stays soft in the freezer. It also keeps well for a long time, which is a good thing, because, being as versatile as it is, you may want to use it in anything. It is nice to pour over your ice cream as a sauce, but you can also swirl it into the ice cream or layer it into ice cream terrines or ice cream pops. It keeps its shape in the ice cream creations, staying soft at the same time.

For years, I was intimidated by making caramel because no matter what I did, I mostly failed. So I created my own method, which starts with more water than traditional methods but is 100% foolproof and leaves me no doubt about when I should stir and how. It is as simple as 1-2-3 steps, and you are done. 

More to explore:

The ingredients

Do not reduce or replace anything; everything is there for a reason.

Displays the ingredients used in this post's recipe: Soft Caramel for Ice Cream
Watch us making it
The recipe

Soft Caramel for ice cream

Ingredients:
Notes:

This recipe makes a 1-cup caramel sauce, but you can easily double or triple it. Note that the cooking time of the syrup increases as we increase the quantity, as it takes longer for the water to evaporate.

A flexible rubber spatula is good for:
-scraping caramel residues off the bottom and corners of the saucepan when you stir the heavy cream into the caramel.
-scraping residues from bowls, saucepans etc.

If you do not have one, we strongly encourage you to buy one, preferably a flexible one. 

Instructions
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