Caramel Sauce

Serves: 4

Imelda VonRueden

1 January 1970

Based on User reviews:

52

Spice

63

Sweetness

50

Sourness

37 mins

Prep time (avg)

6.7

Difficulty

Ingredients:

1 cup

Sugar (7 ounces = 200 grams)

2 tbsp

Unsalted Butter (softened 1 ounce)

1 tsp

Pure Vanilla Extract

Directions:

1

EQUIPMENT A heavy saucepan, at least 5-cup capacity, ideally with a nonstick lining In the saucepan, stir together the sugar, syrup, and water until the sugar is completely moistened

2

Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling

3

Stop stirring completely and allow it to boil undisturbed until it turns a deep amber (380°F)

4

Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel

5

It will bubble up furiously

6

Use a high-temperature heat-resistant rubber spatula, or a porcelain or wooden spoon to stir the mixture until smooth, scraping up the thicker part that settles on the bottom

7

If any lumps develop, return the pan to the heat and stir until they dissolve

8

Stir in the butter

9

The mixture will be streaky but become uniform after cooling slightly and stirring

10

Allow the sauce to cool for 3 minutes

11

Gently stir in the vanilla extract

12

For a decorative lacing effect, this caramel pours perfectly at room temperature

13

For the greatest precision, use a pastry bag with a small decorating tube or a reclosable bag with a small piece cut from one corner

14

A heavy saucepan, at least 5-cup capacity, ideally with a nonstick lining In the saucepan, stir together the sugar, syrup, and water until the sugar is completely moistened

15

Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling

16

Stop stirring completely and allow it to boil undisturbed until it turns a deep amber (380°F)

17

Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel

18

It will bubble up furiously

19

Use a high-temperature heat-resistant rubber spatula, or a porcelain or wooden spoon to stir the mixture until smooth, scraping up the thicker part that settles on the bottom

20

If any lumps develop, return the pan to the heat and stir until they dissolve

21

Stir in the butter

22

The mixture will be streaky but become uniform after cooling slightly and stirring

23

Allow the sauce to cool for 3 minutes

24

Gently stir in the vanilla extract

25

For a decorative lacing effect, this caramel pours perfectly at room temperature

26

For the greatest precision, use a pastry bag with a small decorating tube or a reclosable bag with a small piece cut from one corner

27

STORE Room temperature, up to 3 days; refrigerated, at least 3 months

28

To reheat: If the caramel is in a microwave-safe container at room temperature, microwave it on high power for 1 minute, stirring twice

29

If cold, it will take a few seconds more

30

Alternatively, place it in a bowl in a pan of simmering water and heat, stirring occasionally, until warm, about 7 minutes

31

Room temperature, up to 3 days; refrigerated, at least 3 months

32

To reheat: If the caramel is in a microwave-safe container at room temperature, microwave it on high power for 1 minute, stirring twice

33

If cold, it will take a few seconds more

34

Alternatively, place it in a bowl in a pan of simmering water and heat, stirring occasionally, until warm, about 7 minutes

35

Understanding Refiner's or corn syrup helps to prevent the caramel sauce from crystallizing when stirred

36

It also lowers the caramelization temperature

37

I adore the flavor of caramel, so I like to have as much depth of flavor as possible without any burnt flavor

38

I bring this caramel up to at least 380°F

39

For maximum flavor

40

The darker you make the caramel, the less sweet it will seem, but you risk burning it if you don't have an absolutely accurate thermometer

41

It's best to have the cream hot and the butter at room temperature to avoid splattering when they are added to the hot caramel

42

Cold cream, however, speeds the cooling and is practical if you're pressured for time — but it must be added very slowly

43

I do not recommend using crème fraîche in place of heavy cream, as it does not decrease sweetness to any significant degree nor does it add interest of flavor

44

Unrefined sugar, which contains a small amount of natural molasses — which caramelizes at a slightly lower temperature — provides a flavor that is deliciously reminiscent of butterscotch

45

The "impurities" in unrefined sugar can cause crysallization so if you use it, care must be taken not to stir the caramel too much

46

Refiner's or corn syrup helps to prevent the caramel sauce from crystallizing when stirred

47

It also lowers the caramelization temperature

48

I adore the flavor of caramel, so I like to have as much depth of flavor as possible without any burnt flavor

49

I bring this caramel up to at least 380°F

50

For maximum flavor

51

The darker you make the caramel, the less sweet it will seem, but you risk burning it if you don't have an absolutely accurate thermometer

52

It's best to have the cream hot and the butter at room temperature to avoid splattering when they are added to the hot caramel

53

Cold cream, however, speeds the cooling and is practical if you're pressured for time — but it must be added very slowly

54

I do not recommend using crème fraîche in place of heavy cream, as it does not decrease sweetness to any significant degree nor does it add interest of flavor

55

Unrefined sugar, which contains a small amount of natural molasses — which caramelizes at a slightly lower temperature — provides a flavor that is deliciously reminiscent of butterscotch

56

The "impurities" in unrefined sugar can cause crysallization so if you use it, care must be taken not to stir the caramel too much

57

Pointers for Success • Most important: When making caramel, be careful to concentrate every moment

58

Sugar burns are extremely painful

59

• Use refined sugar that is absolutely free of impurities, to prevent crystallization

60

• To further prevent crystallization, do not allow any sugar crystals to get on the sides of the pan, and be sure to moisten all the sugar with the water

61

Stop stirring entirely as soon as it comes to a boil

62

If using a thermometer, be sure to rinse it and dry it if removing and reinserting in the syrup

63

If any sugar remains on the thermometer, it will cause crystallization

64

• Use a pan that conducts heat well (such as unlined copper, aluminum, or anodized aluminum) so that cooking stops soon after it is removed from the heat

65

Alternatively, have ready a larger pan or sink partly filled with cold water to immerse the bottom of the pan

66

Do not use a pan with a tin or nonstick lining, as its melting point is below that of caramel

67

* • To determine the color of the caramel, use an accurate thermometer or drop a bit of caramel on a white surface such as a porcelain spoon or plate

68

When making spun sugar, too light a caramel produces a ghostly effect, too dark produces a brassy color when spun

69

• To prevent breakage, never put a thermometer used for caramel into water until completely cooled

70

• Soaking utensils in hot water will remove hardened caramel

71

• After the caramel is prepared, do not stir it too much, as this may eventually cause crystallization

72

• Most important: When making caramel, be careful to concentrate every moment

73