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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Classic, fluffy buttermilk pancakes taken to the next level with a drizzle of rich, homemade Cajeta, a traditional Mexican goat's milk caramel sauce. A perfect weekend brunch treat that's both comforting and unique.
A classic autumn treat! Crisp, tart apples are dipped in a rich, buttery homemade caramel sauce. Perfect for fall festivals, Halloween parties, or just a sweet, nostalgic snack.
A classic American treat, this homemade caramel corn is addictively crispy, buttery, and sweet. A rich, stovetop caramel sauce is poured over fluffy popcorn and baked to crunchy perfection. It's the ultimate snack for movie nights, parties, or holiday gifting.
Homemade caramel sauce typically lasts about 2 to 3 weeks when stored in an airtight container in the refrigerator.
Yes, you can freeze caramel sauce for up to 3 months. Thaw it in the refrigerator overnight and reheat gently before use.
Graininess is usually caused by sugar crystallization. This happens if sugar crystals on the side of the pan fall back into the syrup or if the sauce is stirred too much during the melting phase.
The best way is to heat it in short 10-15 second bursts in the microwave, stirring in between, or over low heat on the stovetop.
Butterscotch sauce, dulce de leche, or maple syrup are the best alternatives depending on the desired flavor profile.
Standard caramel sauce made from sugar, butter, and cream is naturally gluten-free, but always check labels on store-bought versions for thickeners.
The sugar should be a deep amber color. If it's too light, it will lack flavor; if it's too dark, it will taste burnt.
Yes, you can substitute dairy butter and cream with coconut milk/cream and vegan butter alternatives.
Caramel is made with granulated white sugar, while butterscotch is primarily made with brown sugar.
caramel sauce is a versatile ingredient found in cuisines around the world. With 336 calories per 100g and 1.4 grams of protein, it's a nutritious addition to many dishes.
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Gently reheat the sauce and stir in a tablespoon of warm heavy cream or milk until you reach the desired consistency.