Caramel sauce

Caramel sauce is a delicious sweet coulis made primarily from caramelized sugar, which is blended with butter and cream to achieve a smooth and creamy texture. It is widely used in pastry and dessert decoration, providing an intense and sweet flavor with a slight toasted note that enhances any sweet dish.

Its origin dates back to European cuisine, where caramel has been a staple for preparing sweets and sauces for centuries. Currently, caramel sauce is popular worldwide and is used to top ice cream, cakes, flans, pancakes, and many other culinary creations.

Regarding its properties, caramel sauce is rich in simple sugars and provides a high caloric content, so it is recommended to use it in moderation in recipes. However, its intense flavor allows it to be used in small quantities to sweeten and add a special touch to desserts.

In the context of Latin American cuisine, caramel sauce is also known by synonyms such as cajeta (especially in Mexico, when made with goat's milk), dulce de leche in some regions when its preparation is similar though thicker, or simply liquid caramel. It is important to distinguish these terms based on the consistency and specific ingredients used in each variant.