Name: 史上最簡單的焦糖醬！保證一次就成功！ (The Easiest Caramel Sauce You’ll Ever Make)
Uploaded: 2026-03-06T10:23:17.000Z
Duration: 4 min 18 s

Today we are making one of the easiest and most delicious things you can keep in your fridge.

今天我們要來做一道冰箱裡最簡單又美味的東西。

And what I love most about this is it's foolproof.

我最喜歡這道食譜的地方就是它零失敗。

No candy thermometer, no stress, and it turns out perfect every time.

不用溫度計，零壓力，每次都完美成功。

And wait until you see the taste test because you are gonna crave it and I'm craving caramel sauce.

等一下的試吃環節，保證你會流口水，我現在就超想吃焦糖醬的。

In a heavy bottom medium saucepan, combine your sugar and water.

在一個厚底中型湯鍋裡，把糖和水加進去。

Using a spatula, stir until the sugar is combined with the water.

用刮刀攪拌，直到糖和水混合均勻。

Then set the pan over medium low heat and stir just until it melts.

然後用中小火加熱，攪拌直到糖融化。

Make sure to avoid high heat or it can crystallize.

千萬不要用高溫，不然會結晶。

Once the mixture turns clear and starts to simmer, stop stirring and swirl the pan occasionally until the mixture is completely liquid and very light amber in color.

當混合物變得清澈並開始冒小泡時，停止攪拌，偶爾搖晃鍋子，直到混合物完全變成液體，呈現非常淺的琥珀色。

Towards the end, you'll notice as you keep swirling that those bits of sugar stuck to the side of the pan will melt into the sauce.

到了最後，你會發現，隨著你持續搖晃，鍋邊那些黏住的糖粒會融化進醬汁裡。

Do not let the mixture brown too much or it'll taste bitter.

千萬不要讓混合物煮過頭變褐色，不然味道會變苦。

Once you see it starting to get color, reduce the heat to low and add in half your butter at a time, whisking until fully incorporated.

一旦看到開始上色，就把火力降低到小火，一次加入一半的奶油，攪拌直到完全融合。

The mixture will bubble vigorously and that's normal.

混合物會劇烈冒泡，這是正常的。

If it separates, take it off the heat and whisk until it comes back together.

如果它分離了，就離火，攪拌直到它重新結合。

Next, gradually whisk in your warm cream.

接著，慢慢地加入溫熱的鮮奶油，邊加邊攪拌。

It will bubble up and steam, but keep whisking until it's completely smooth.

它會冒泡並冒煙，但請持續攪拌直到完全光滑。

If you want to double check with a thermometer, the caramel is done.

如果你想用溫度計確認，焦糖就完成了。

Take take it off the heat and stir in your vanilla and salt.

離火，加入香草精和鹽，攪拌均勻。

It is thick, glossy and just the right drizzling consistency.

它濃稠、光澤感十足，是很適合淋醬的濃稠度。

Also keep in mind that as this cools, it will thicken up a lot.

也要記得，放涼之後，它會變得更濃稠喔。

So if you want it thicker, like for dipping caramel apples, which you totally could, just let it sit and cool down a little bit.

如果你想要更濃稠一點，像是要沾焦糖蘋果那樣，你絕對可以這樣做，就讓它放著稍微冷卻一下。

And it keeps well in the fridge for like two weeks.

Oh, thick, buttery, and it has that rich caramel aroma.

喔，濃鬱、滑順，還有那豐富的焦糖香氣。

我超喜歡那焦糖流下來的樣子。

And you can use this on so many different desserts.

而且這個焦糖醬可以用在好多不同的甜點上喔。

You can drizzle it over ice cream, drizzle it over your coffee, put it onto cheesecake, all kinds of cakes, cupcakes, cookies.

你可以淋在冰淇淋上、淋在咖啡上、加在起司蛋糕、各式各樣的蛋糕、杯子蛋糕、餅乾上。

秋天的時候還可以做焦糖蘋果。

It puts every store bought version to shame.

它會讓所有外面買的都相形失色。

You're never gonna want store bought again.

你以後再也不想買外面賣的了。

Hopefully we don't overflow this jar and here's what I mean by it puts store bought versions to shame.

希望我們不會把這個罐子裝滿，我說它讓外面賣的相形失色，是這個意思。

This is the best one that I could find at my local grocery store.

這是我在我們家附近超市找到的最好的一款了。

And then you look at the ingredients, and the first ingredient says corn syrup.

然後你看看成分，第一項寫著玉米糖漿。

And then it has natural flavor, which we're not sure what that is, so.

然後它還有天然香料，我們也不知道那是什麼，所以。

It's still a little bit hot, but I think we can do a taste test, right?

還有點燙，但我覺得我們可以來試吃看看，對吧？

And I've got apples here from my mom's yard.

I feel like this is the best after school snack.

我覺得這是放學後最棒的點心了。

My daughter loves enjoying homemade caramel sauce this way.

我女兒喜歡這樣享用自製焦糖醬。

Just gonna slice up this beauty right from my mom's trees and your dad's trees and my mom's and dad's trees.

我要把我媽、你爸、我媽跟我爸的樹上這顆漂亮的蘋果切開。

You don't have to unwrap those little candies ever again.

你再也不用拆那些小糖果的包裝了。

Hope it's not so hot that it burns my mouth.

If you like a darker caramel sauce, like, if you let the sugar cook longer and go beyond that, like, golden color, you'll get a darker one.

如果你喜歡比較深的焦糖醬，像是，如果你讓糖煮久一點，超過那個金黃色，你就會得到比較深的。

But I don't know, I kind of feel like it starts tasting burnt after a while.

不過我不知道，我總覺得煮久了會開始有燒焦味。

It's going to be the star of your fall desserts.

Make it once, you'll make it over and over.

Let me know if you guys have any recipe requests.

如果你們有任何食譜想看，都可以告訴我。

Also let me know where you spotted Sharky.

還有，告訴我你們在哪裡看到 Sharky 的喔。