Keep a close watch on your sauce as it thickens. Stir the caramel constantly. Otherwise you’ll be left with a batch of too-think caramel.
It’s easier to reheat and thicken caramel sauce than to add liquid to make the sauce thinner.
If you’re concerned about burning the bottom layer of your cold caramel sauce, start the burner on low heat (2 or 3) until the sauce has started to warm up.
For example, if a recipe calls for 1. 5 cups (360 mL) of milk, try only using 1 cup (250 mL).
Be aware that this will also increase the sweet, caramel flavor of the sauce. If you want a caramel sauce with a milder flavor, avoid adding the extra sugar.
Switching out milk for cream will result in a rich, heavy caramel sauce.
Keep the sauce on low heat until it begins to thicken. Then remove the sauce from the stove and let it cool.
Stir the sauce regularly until it takes on a thicker consistency.
Keep in mind that adding ingredients to your caramel sauce other than sugar and milk (and a little salt) may slightly alter the taste of the sauce.
