CREAMY CARAMEL SAUCE
Caramel sauce is perhaps the most versatile incarnation of caramel. Besides being both a hot and cold sauce, it makes a great filling for tarts and other pastries. It is also a major ingredient in some of my other recipes, such as truffles that I make with Caramel Ganache and Caramel Souffle. I always keep a variety of caramel blends refrigerated in my bakeshop. They last for weeks and are ready at a moment's notice to fulfill the inevitable special request. When I make creamy and clear caramels that have liquid added to them, I take the caramel to a high temperature, because I want a more, intense flavor that won't be diluted when the caramel is stretched. For example, you'll be heating the sugar to 375 degrees F in this recipe and you'll want to watch it carefully so it doesn't burn. Adding any liquid to hot caramel will cause it to bubble up like an eruption of molten lava. Using a pot that is at least twice the volume of the ingredients will prevent boil-over. Heating the liquid first reduces the volatility of this reaction but does not eliminate it, so be prepared. Oven mitts and a long-handled whisk are helpful, and don't stick your head or arms directly over the pot. It is important to remember that the steam rising out of a pot of hot caramel is as hot as the caramel inside, and nothing is as painful as a steam burn. Creme fraiche adds the perfect balance to this sauce, taming the sweetness with a touch of acidity. If you can't find it, and don't have time to make it, sour cream is a good substitute. I also balance the flavor of this sauce with a second addition of sugar and a little lemon juice at the very end. This adds another subtle dimension of flavor.
Provided by Sherry Yard
Categories dessert
Time 20m
Yield 1 1/4 cups
Number Of Ingredients 7
Steps:
- Heat a saucepan of water and place a whisk in it.
- Wash and dry your hands thoroughly. Combine the water, 1 cup of sugar, and the corn syrup in a medium saucepan. Stir them together with very clean fingers, making sure no lumps of dry sugar remain. Brush down the insides of the pan with a little water, using your hand to feel for any stray granules of sugar.
- Cover the saucepan and place it over medium heat for 4 minutes. After 4 minutes, remove the lid, increase the heat to high, and bring to a boil. Do not stir from this point on. Keep an eye on the pan. It will be very bubbly. When stray sugar crystals appear on the side of the pan, brush them down with a wet pastry brush.
- As the sugar cooks, the bubbles will get larger. Insert a candy thermometer, and when the temperature reaches 300 degrees F, lower the heat to medium, which will slow the cooking. Continue to cook the sugar until it reaches 350 degrees F. It will be dark brown. Remove the pot from the heat and let it sit for 1 minute, or until the bubbles subside.
- Add the cream to the caramel. It will bubble up vigorously, so be careful.
- Vigorously whisk in the remaining 1 tablespoon sugar, creme fraiche, lemon juice, and salt. This sauce is now ready to be served warm or cooled to room temperature. It will keep stored airtight in the refrigerator for up to 1 month. When cold, it has the consistency of peanut butter.
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Bridgenay Prins
[email protected]This sauce is a bit time-consuming to make, but it's definitely worth it. It's so delicious and it makes a great gift.
Williams
[email protected]I'm not a big fan of caramel, but I actually really liked this sauce. It's not too sweet and it has a nice, rich flavor.
Yells Femaledearabove3
[email protected]This sauce is so versatile. I've used it on ice cream, cakes, pies, and even waffles. It's always a hit.
Mr Sahadat
[email protected]I made this sauce for my wife's birthday cake and she loved it. It was the perfect finishing touch to a delicious cake.
MR MARUF BOSS
[email protected]This is the best caramel sauce recipe I've ever tried. It's so easy to make and it tastes amazing. I've used it on everything from ice cream to fruit to pancakes.
Sheikh Din
[email protected]I used this sauce to make caramel apples and they were delicious. The sauce is so rich and flavorful.
samantha rizek
[email protected]I followed the recipe exactly and my sauce turned out great. It's the perfect consistency and flavor.
Bharat Giri
[email protected]This sauce is a bit too sweet for my taste, but it's still very good.
Basanta Chaudhary
[email protected]I made this sauce for my daughter's school bake sale and it was a huge success. Everyone loved it!
Lecturer Awaisi Chaand
[email protected]This sauce is so easy to make and it tastes delicious. I used it to top my ice cream and it was perfect.
Game Soldier
[email protected]I've tried many caramel sauce recipes before, but this one is by far the best. It's so smooth and creamy, and the flavor is perfect.
sajid ullah Afghan
[email protected]I made this sauce for my husband's birthday cake and it was a hit! He loved it and said it was the best caramel sauce he's ever had
Walid Khani
[email protected]This creamy caramel sauce is amazing! It's so easy to make and it tastes just like the caramel sauce you get at the movie theater.