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SAUCES, TOPPINGS, & ADD-INS
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:
Do not reduce or replace anything; everything is there for a reason.
• Sugar: use regular sugar (white granulated sugar). Another option is raw cane sugar such as Demerara or Turbinado, which enhances the ice cream’s flavours. Do not use any other sugar or sweetener, natural or artificial, liquid or powder, like honey, stevia, golden syrup, table sweeteners, confectioner’s sugar, etc.
• Heavy cream: For this recipe, you can use heavy cream with 35% and up to 36% fat content. It is also OK to use heavy cream suitable for whipping or ultra-pasteurised cream, if it has the right fat content (35-36% fat). Do not use low-fat or non-dairy cream, the ice cream will be icy.
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.