CARAMEL SAUCE
If I could only have one dessert sauce this-without a doubt-would be it. Caramel sauce is the most complex tasting sauce I know and it goes with every flavor in the pastry kitchen: apples, nuts, berries, stone fruit, chocolate, coffee, and pineapple. It is a staple in my kitchen.
Provided by Emily Luchetti
Categories Sauce Dessert Fourth of July Kid-Friendly Backyard BBQ Fall Spring Summer Winter Birthday Shower Engagement Party Party Small Plates
Yield Makes 1 3/4 cups
Number Of Ingredients 8
Steps:
- 1. In the medium saucepan, whisk the sugar with the water so there are no sugar clumps. Cook over medium heat until the sugar is dissolved and the water looks clear, 2 to 3 minutes. Turn the heat up to medium-high and brush down the side of the saucepan with the pastry brush dipped in water. (This prevents any sugar from sticking to the side of the pan and forming crystals.) Have the cream in a measuring cup with a spout right near your stovetop where you can reach it.
- 2. With the heat still at medium-high, continue to cook. Do not stir the caramel anymore at this point. After about 15 minutes, you'll notice the bubbles getting bigger and slower just before the caramel begins to turn color.
- 3. As soon as the caramel turns a medium tan color, remove the pan from the heat. The bubbles will subside a little, so it will be easier for you to check the color.* Watch carefully and as soon as it turns a dark tan, slowly pour in a couple of tablespoons of the cream. Stand back a little and be careful - the cream will cause the hot caramel to bubble up. Stir the cream into the caramel with the heat-proof spatula. Once the caramel stops sputtering, stir in more cream. Continue to pour in the remaining cream but stop again at any time if it sputters.
- 4. Let the caramel sauce cool to room temperature. Refrigerate in a covered container for up to 3 weeks. If there is any hard caramel sticking to the pan, fill it with water and bring it to a boil. Allow to cool before cleaning the pan.
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samantha rizek
[email protected]I followed the recipe exactly, but my sauce didn't turn out right. I'm not sure what I did wrong.
Samuel Olajide
[email protected]The sauce turned out a bit grainy, but it still tasted good.
Fida Husain
[email protected]This sauce is a bit too sweet for my taste, but I still enjoyed it.
Rachel Andrews
[email protected]I've never made caramel sauce before, but this recipe was so easy to follow and turned out perfectly.
Angel Ananna
[email protected]I used this sauce to make caramel apples and they were a huge success!
Timilehin Tallest
[email protected]This caramel sauce is the perfect topping for my homemade ice cream.
Carol Steven
[email protected]I love this sauce! It's so rich and decadent.
Suleyda Ramirez
[email protected]This sauce is so easy to make and tastes just like the caramel sauce I get at my favorite coffee shop.
Avalos Williams
[email protected]Just made this sauce and it turned out amazing! I can't wait to use it on my next dessert.
Caromatic Nakx
[email protected]This caramel sauce is my new go-to recipe! It's so versatile and can be used on so many different desserts.
Mohammadrafi Amiri
[email protected]I made this sauce for my kids and they absolutely loved it! It was so easy to make and turned out perfect.
Yohancee Santi
[email protected]This caramel sauce was a huge hit at my dinner party last night! Everyone loved it and couldn't stop raving about how delicious it was.