How to Make Caramel Without Cream Using Milk
A simple 15-minute caramel sauce, prepared with milk and butter, provides a versatile topping for desserts without requiring cream.
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Instructions
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Combine 1 cup granulated sugar and 1/2 cup water in a small saucepan, cover, and heat over medium-high heat.
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Once boiling, remove the lid; do not stir, but swirl the pot if cooking unevenly.
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Continue cooking until the caramel turns golden-brown, then dark amber. Remove from heat.
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Slowly whisk in 1/2 cup warm milk, then return to medium heat.
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Whisk and boil for 1 minute until the sauce thickens slightly, then stir in salt until combined.
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Turn off heat, add 1 tablespoon unsalted butter, and whisk until fully incorporated.
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Allow the caramel to cool before serving.