How to achieve a thin caramel sauce/coating that stays fluid when refrigerated

Nick
  • How to achieve a thin caramel sauce/coating that stays fluid when refrigerated Nick

    I want to make a caramel coating for cheesecake, or other cakes, that stays fluid in the fridge, and doesn't become hard/solid.

    I don't mind if the caramel sauce/syrup contains any butter/milk or not; if it's only made by sugar and water is OK.
    I made a caramel sauce, which was fluid for some time, but when I coated the cheesecake and put in the fridge, it became solid and I just sticked this out and threw it away.

    If you have a recipe for this I would be glad to hear about, just as long as it is caramelized sugar, not clear syrup (slightly heated water plus sugar).

  • If you make caramel acidic, it won't harden. So use cream of tartar (neutral taste) or lemon juice (easier availability) to create a non-hardening sticky caramel fluid.

    I am not sure if you can add dairy (milk, cream, butter, etc). to acidified caramel, but there is a small chance that it will curdle, so I'd advice you to use clear caramel (browned sugar and water only).

    I don't know how much acid you need to keep caramel at a certain viscosity at a given temperature, you'll have to experiment for that. Or maybe somebody else can supply this information. IIRC, a good starting point is a tablespoon of lemon juice per 100g sugar, but this is very imprecise.

    The other option would be to make a semifluid sauce (cream, or starch-thickened milk, or diluted syrup) and add caramel to it, but the taste would be much weaker. My preference would be the clear caramel + acid route.

  • I just made caramel sauce for the first time with very simple ingredients: water, sugar, cream and vanilla this recipe. The recipe asked for heavy whipping cream and I used half and half instead because it was all I had. My sauce turned out very very thin, but still rich with flavor. It has been in the fridge for a day and still flows like liquid.

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sauce caramel
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