Homemade Caramel Sauce for Pudding and Flan
A silky smooth, golden caramel sauce infused with vanilla — the essential finishing touch for your puddings and flans. Made with just a few pantry staples, this classic sauce delivers that irresistible caramelized depth everyone craves. The secret? Low heat and constant stirring!
🛒 Ingredients
1 servings
- 2½ cups (500 g) granulated white sugar
- 1 cup (240 ml) water
- 1 teaspoon pure vanilla extract
- 1 pinch of salt (optional)
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Directions
- 1
Pour the sugar into a medium-sized heavy-bottomed saucepan — avoid small pans to prevent dangerous splattering.
- 2
Heat over low heat, stirring constantly with a wooden spoon, until the sugar melts completely into a smooth, lump-free golden syrup. Do not let it burn.
- 3
Remove from heat and very slowly pour in the water while stirring non-stop — beware of hot steam and splashes.
- 4
Add the vanilla extract and stir until fully incorporated.
- 5
Return to low heat and cook for 1 more minute, stirring continuously, until the sauce is smooth and glossy.
- 6
Cool completely at room temperature before using. Store in an airtight jar in the refrigerator for up to 2 weeks.
💡 Chef's Tip
For a richer, deeper flavor let the sugar turn a slightly deeper amber before adding the water. If crystallization occurs, keep the heat low and stir gently — it will dissolve with patience.
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