Provided by Rose Levy Beranbaum
Categories Sauce Milk/Cream Dessert Kid-Friendly Vanilla Fall Candy Thermometer Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 full cup. Approximately 10.75 ounces or 308 grams
Number Of Ingredients 6
Steps:
- 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. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and allow it to boil undisturbed until it turns a deep amber (380°F.). Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.
- 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. If any lumps develop, return the pan to the heat and stir until they dissolve. Stir in the butter. The mixture will be streaky but become uniform after cooling slightly and stirring.
- Allow the sauce to cool for 3 minutes. Gently stir in the vanilla extract.
- For a decorative lacing effect, this caramel pours perfectly at room temperature. 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.
- STORE
- Room temperature, up to 3 days; refrigerated, at least 3 months. To reheat: If the caramel is in a microwave-safe container at room temperature, microwave it on high power for 1 minute, stirring twice. If cold, it will take a few seconds more. Alternatively, place it in a bowl in a pan of simmering water and heat, stirring occasionally, until warm, about 7 minutes.
- Understanding
- Refiner's or corn syrup helps to prevent the caramel sauce from crystallizing when stirred. It also lowers the caramelization temperature.
- I adore the flavor of caramel, so I like to have as much depth of flavor as possible without any burnt flavor. I bring this caramel up to at least 380°F. for maximum flavor. 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.
- 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. Cold cream, however, speeds the cooling and is practical if you're pressured for time - but it must be added very slowly.
- 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.
- 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. The "impurities" in unrefined sugar can cause crysallization so if you use it, care must be taken not to stir the caramel too much.
- Pointers for Success
- • Most important: When making caramel, be careful to concentrate every moment. Sugar burns are extremely painful.
- • Use refined sugar that is absolutely free of impurities, to prevent crystallization.
- • 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. Stop stirring entirely as soon as it comes to a boil. If using a thermometer, be sure to rinse it and dry it if removing and reinserting in the syrup. If any sugar remains on the thermometer, it will cause crystallization.
- • 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. Alternatively, have ready a larger pan or sink partly filled with cold water to immerse the bottom of the pan. Do not use a pan with a tin or nonstick lining, as its melting point is below that of caramel.*
- • 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. When making spun sugar, too light a caramel produces a ghostly effect, too dark produces a brassy color when spun.
- • To prevent breakage, never put a thermometer used for caramel into water until completely cooled.
- • Soaking utensils in hot water will remove hardened caramel.
- • After the caramel is prepared, do not stir it too much, as this may eventually cause crystallization.
- *There are some special pans, such as the Scanpan, from Denmark, with nonstick properties that can withstand the heat of caramel.
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Ranasabirshakir Sabir
[email protected]I can't wait to try this sauce! It looks so delicious.
Ashrafuj jaman
[email protected]This sauce is a must-try for any caramel lover! It's so easy to make, and it's so delicious.
Ameyaw Richard
[email protected]I've never been a big fan of caramel sauce, but this recipe changed my mind. It's so smooth and creamy, and it has the perfect amount of sweetness.
Dorah Sisi
[email protected]This sauce is the perfect finishing touch for any dessert. It's so easy to make, and it really elevates the flavor of the dish.
M Haji
[email protected]I love how this sauce is made with real butter and cream. It gives it such a rich and decadent flavor.
rana hamad
[email protected]This sauce is so easy to make, and it's so delicious! I've used it on ice cream, fruit, and even oatmeal. It's always a hit.
Rabeya sultana Puspita
[email protected]I made this sauce for my daughter's birthday party, and it was a huge success! The kids loved it, and they even asked for the recipe.
SAMI SARKER
[email protected]This is the best caramel sauce I've ever had. It's so rich and flavorful, and it's perfect for dipping apples or pretzels.
cam Munro
[email protected]This sauce is a game-changer! It adds so much flavor to any dessert. I'll definitely be keeping this recipe on hand.
Nick?
[email protected]I've tried a lot of caramel sauces, but this one is by far the best. It's so smooth and creamy, and it has the perfect amount of caramel flavor.
Shahzaib Javed
[email protected]This sauce is the perfect balance of sweet and salty. It's not too overpowering, and it really lets the flavor of the other ingredients shine through.
Ella Aovie
[email protected]I love how this sauce only requires a few simple ingredients. It's so easy to whip up, and it always turns out perfect.
Md Nur ali
[email protected]This sauce is so easy to make, and it's so versatile! I've used it on ice cream, fruit, and even pancakes. It's always a crowd-pleaser.
tendo frank
[email protected]I made this sauce for my husband's birthday cake, and it was a huge hit! He loved the flavor, and it was the perfect consistency for spreading on the cake. I'll definitely be making this sauce again.
Mohamed El Mansy
[email protected]This caramel sauce is absolutely divine! It's so rich and creamy, with a deep, buttery flavor. I used it to top my vanilla ice cream, and it was the perfect finishing touch.