How To Thicken Caramel Sauce

If you’ve ever attempted to make homemade caramel sauce then I am sure you have run into the difficulty of thickening the sauce to your liking. It’s a question I get regularly from our readers and one I will answer in this post.

Unquestionably, caramel sauce is an easy recipe that you can make from the comfort of your own home with the required ingredients and utensils. There are many uses for this in desserts including using it as dip, filling up a dreamy dessert or just covering a dessert with the sauce. If you ask me, no dessert is complete without adding this sauce into the mix.

So if you’re looking for 3 different ways to make caramel sauce thicker you’ll want to read every word on this page. One of the best ways to thicken any dessert sauce is to simmer it on the stove. Another great way that you can make a thicker sauce caramel sauce is to change the quantity of the sugar or milk that you have used in your recipe. You might also consider using cream rather than regular milk.

After reading this page, you’ll know how to thicken caramel sauce quickly and achieve the optimal thickness you require for your sauce. It doesn’t matter if its homemade or bought from the store, this will work for you. The following solutions will make caramel sauce look and taste thicker every single time. I am going to provide you with the information and the steps that you can use to make a perfect and thick caramel sauce.

Thicken Caramel Sauce on the Stove

1. Simmer the Caramel Sauce on the Stove

If you frequently make a caramel sauce that is too thin and you want to make it thicker, one of the things that you can do is to simmer it on the stove. Try to cook your dessert sauce on your oven for about 10 minutes to make it thicker. When the liquid has evaporated on your caramel sauce, you can be sure that your thin caramel sauce will turn into a thicker one.

2. Leave the Hot Caramel Sauce to Sit

Another trick that you can do is to let your light caramel sauce sit for a period of time. to further thicken. If you have found out that your dessert sauce is too thin for your taste, then consider letting it sit and allowing it to cool.

Upon cooling the sauce, you will notice that it is slowly thickening. If you are still unsure if your cooked dessert sauce is at the appropriate consistency, then consider cooling and sitting it off.

3. Simmer and Re-heat the Refrigerated Sauce

If someone gave you a caramel sauce or you have purchased one from a store and find out that it is too thin, you can make it thicker when you simmer and reheat it on your stove top. A similar idea is also applicable when you have made a thin dessert sauce. Pour the thin caramel sauce on the saucepan, and re-heat it at a medium heat temperature until the caramel sauce starts to thicken and simmer. This should work perfectly and give you the right texture needed to thicken the sauce.

Altering Your Caramel Recipe

1. Reduce the Milk Quantity

If you want to make a thicker caramel sauce and avoid making a thin one, you might consider reducing the quantity of milk in your caramel recipe. Cut about a half of the amount of milk you previously added. As a result, it will thicken your caramel sauce, and you will not need to spend your time simmering it.

2. Add some Sugar

Most of you will create a dessert sauce through caramelizing some amount of sugar and adding a little salt and milk. If you are going to add an extra quantity of sugar when making a caramel sauce recipe, you will have a thicker sauce. Try to increase the preferred amount of sugar by about 1/3. You can also add milk to your desired amount to make a thicker dessert sauce, as outlined above.

3. Use Cream Rather than Milk

Another method that can work wonders and the first solution I found on thickening caramel sauce was through using cream instead of milk. So without having to massively alter the ingredients in your recipe you might consider using a heavy whipped cream rather than milk. It’s common knowledge that whipped cream has a similar taste to milk and as a result won’t change the end result or more importantly the taste. If you want to make a thicker sauce, consider using a cream instead of milk and that should work.

Adding Thickeners to the Caramel Sauce

1. Use Cornstarch to Thicken the Sauce

For every cup of your caramel sauce, which is for about 240ml, that you want to thicken, you might add 1 teaspoon of cornstarch and one tablespoon of cold water. Upon pouring the cornstarch on your caramel sauce, make sure that you will continuously stir it.

2. Use Flour to Thicken the Sauce

If you prefer thickening your caramel sauce with the help of flour, you should fil 60 ml of cold water in every 240 ml of caramel sauce. Similar to cornstarch, ensure that you will stir the recipe constantly to have a fair and thick sauce.

3. Use Tapioca to Thick the Sauce

If you want to have a thick caramel sauce without altering the glossy color of your dessert sauce, you might consider using a tapioca flour. Make sure that it is not pearls. To thicken the caramel sauce, you can use a little quantity of tapioca flour to your sauce. Whisk a 5ml of tapioca flour until the powder is dissolved. If you are not satisfied with the thickness of your caramel sauce, you might consider adding another amount of tapioca flour until you have your preferred consistency of caramel sauce.

Conclusion

Making a caramel sauce has become a hobby of mine, since I love the many roles it can play on my favorite desserts. It’s also become my kids’ favorite sauce on many of our desserts. That’s why knowing how to make caramel is extremely useful in many dessert recipes.

Some of you might find it hard to create a caramel sauce that has a thicker taste. If you are one of those who try to make a thick caramel sauce and end up making a thick one, you might consider using the tips mentioned above and tricks above. Each one of these tricks will ensure that you will prevent making a slight taste of caramel sauce.

So, if you want to make a thicker taste of dessert sauce, consider at least one of the steps we have mentioned above.