Creamy Caramel Sauce

I have never had a problem with grainy caramel using this Caramel Sauce recipe. I believe using brown sugar is the key.
Grainy Caramel Sauce is caused by undissolved sugar crystals. This can happen when either 1) the sugar in the caramel sauce has not fully dissolved or 2) some of the crystallized sugar that forms on the sides of the saucepan as the caramel boils have been incorporated into the caramel.

Stir:  This is the method I use. You can prevent the formation of sugar crystals by stirring your caramel sauce often with a rubber spatula, including the sides of the saucepan where the crystals like to form.
Oil (EASIEST): Before you add your ingredients, grease the sides of your pan with vegetable oil. This will prevent the sugar from ever sticking and crystallizing.
Dissolve sugar: Your Caramel Sauce might be grainy just because the sugar isn’t fully dissolved. Try cooking on low so all the granules break down completely.
Corn syrup: To prevent sugar crystals from forming you can add 1-2 tablespoons corn syrup to the pot with the butter and brown sugar. Corn syrup keeps the sugar together and minimizes the possibility of stray crystals forming. Corn syrup is used in candy making for this very purpose. It is also often added to ganache recipes to keep them silky. You can also try adding corn syrup after your caramel has become grainy and cooking on low until smooth.
Acid: You can add a ⅛ teaspoon of lemon juice, vinegar, or cream of tartar before cooking. The acid breaks up some of sucrose which makes the sugar more cohesive.
Water: After the butter is melted, brush the inside of your pan with a damp pastry brush or paper towel. This will dissolve any sugar crystals and keep them from becoming part of the caramel sauce.

Yes, you can absolutely freeze Caramel Sauce! Freezing Caramel Sauce is fabulous when you make a double/triple batch and store the leftovers for a later use. It also works great when you don’t use all the Caramel Sauce at once or only need part of it for a recipe.

The exact origin of caramel sauce is not well-documented, but caramelization of sugar has been a culinary technique for centuries in many culinary traditions. In European cuisines, caramel has been used as a flavoring and sweetener for desserts and confections. Caramelized sugar was used to create toffees, candies, and sauces. The popularity of caramelized sugar grew over time, and it became a common ingredient in various recipes.
In the United States, caramel sauce gained popularity in the late 19th and early 20th centuries as the production of sugar and dairy products increased. Caramel sauce was used to enhance the flavors of desserts like ice cream sundaes, puddings, and cakes.
Likewise, in many Asian cuisines, caramelized sugar has been used to add color and depth of flavor to a variety of dishes, both sweet and savory. For example, in Vietnamese cuisine, caramel sauce is used to create dishes like “caramelized pork” (thịt kho) and other braised dishes.

No, butterscotch is not the same as caramel. While both are sweet flavors created by cooking sugar, they differ in ingredients and taste. Butterscotch is made by melting butter and brown sugar together, resulting in a creamy and slightly nutty flavor – so this recipe is technically butterscotch. Caramel is created by caramelizing granulated sugar, leading to a rich, deep taste with notes of cooked sugar and a hint of bitterness.

Dulce de leche and caramel are both sweet, luscious treats made from sugar, but they differ in their preparation and flavor. Dulce de leche is created by slowly cooking sweetened condensed milk until it transforms into a creamy, caramel-like consistency with a rich milkiness. It has a smooth texture and a balanced combination of sweetness and dairy notes. Caramel, on the other hand, is made by heating sugar with butter until it liquefies and turns into a deep amber color through caramelization.

Caramel sauce can turn hard for a few reasons, primarily related to the cooking process and temperature. Here are some common reasons why caramel sauce might become hard:
Overcooking: If the sugar is cooked for too long it can become overcooked and crystallize, leading to a hard texture.
Too Little Liquid: If not enough evaporated milk is added at the end of cooking, the ratio of liquid to sugar is too low, and the caramel can become thicker and more solid as it cools.
Crystallization: If sugar crystals are left on the sides of the pan, they can act as nuclei for crystallization, causing the caramel to turn hard. I suggest greasing the sides of the pan so the sugar crystals don’t stick, and constantly scraping the sides of the pan while cooking.
To prevent caramel sauce from turning hard, it’s important to closely monitor the cooking process, use the appropriate temperature, and follow a reliable recipe. If your caramel sauce has become hard, you might be able to salvage it by gently reheating it over low heat and adding a small amount of liquid, like cream or water, to help soften and reconstitute the caramel.