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Soft caramel

Author
Cookinero 23 Mar 2025
5230
Soft caramel

Soft caramel is used as a filling for sweets and croissants, apples are cooked with it, and the glossy caramel coating on cakes looks perfect. Caramel sauce is a great layer for cakes, it is served with ice cream and cupcakes. Confectionery decorations are molded from thicker caramel, like from mastic. Caramel can also be salted. Salted caramel was prepared in French Brittany, and today its rich taste and bitter aroma pleases gourmets all over the world.

How to cook Soft caramel

Step 1

Soft caramel

Melt the sugar. Place a saucepan or ladle with a thick bottom over medium heat. Pour the sugar into the saucepan and, when liquid begins to form around the edges of the saucepan after a couple of minutes, begin to stir the sugar with a spoon. Or you can move the ladle in gentle circular motions to capture as much unmelted sugar as possible. Melt all the sugar until it is amber in color and remove the ladle from the heat.

Step 2

Soft caramel

Add milk. Carefully pour the milk into the melted sugar, stirring constantly. If lumps of caramel form, return the saucepan to medium heat and continue stirring the mixture until the lumps are completely dissolved, without bringing it to a boil. Add vanilla and a pinch of salt and stir again.

Step 3

Soft caramel

Add butter to the caramel, remove the saucepan from the heat and stir well again. The caramel will thicken slightly as it cools, so immediately transfer it from the saucepan to a suitable container. It is best to store the finished caramel in a jar in the refrigerator.

Soft caramel - FAQ About Ingredients, Baking Time and Storage

While honey or maple syrup can be used, they will change the texture and flavor. For a similar consistency, stick to granulated sugar, as liquid sweeteners may prevent proper caramelization.
Stored in an airtight container, homemade caramel keeps well in the fridge for up to 2–3 weeks. Ensure it's cooled completely before sealing to prevent condensation.
Yes! Substitute the milk with coconut milk or a dairy-free alternative, and use plant-based butter. Note that the flavor and texture may vary slightly.
Graininess often occurs if the sugar hasn’t fully dissolved. Keep stirring over low heat until smooth, and avoid boiling to prevent crystallization.
Gently warm it in a saucepan over low heat with a splash of milk or cream, stirring constantly until smooth. Microwave in short bursts, stirring in between, also works.
Yes! Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat gently before using.
Reduce the milk slightly or simmer the mixture a bit longer. For dipping, aim for a honey-like consistency; it will thicken further as it cools.
Not as written, but it can be made vegan by using dairy-free milk and butter substitutes. Check that your sugar is vegan-friendly (some brands use bone char).

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