# Caramel Sauce Recipe - Made In

Caramel sauce can seem daunting, but with just a few ingredients, some time, and a little patience, you can master this childhood favorite in no time.

There are two kinds of caramel used in desserts: dry and wet. Dry caramel involves simply cooking down sugar with a little bit of water until it becomes a liquified sugar syrup. This can be spun over desserts to make dramatic, glasslike sculptures.

Wet caramel on the other hand, refers to caramel sauce. A classic sundae staple, this sauce takes a simple bowl of ice cream to the next level, other toppings optional. It’s also great for dipping fruit, topping pastries, or even stirring into your coffee.

This recipe is courtesy of Phoebe Raileanu from Austin’s Casper Fermentables. She likes to use our Stainless Clad Saucier, since cooking with sugar can be a delicate process and the rounded sides help the sauce cook evenly.

To make a butterscotch sauce, use light brown sugar instead of white and add ½ a vanilla bean with the dairy in Step 3. This makes about 2 cups.

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URL: https://madeincookware.com/recipes/caramel-sauce