Monday, March 02, 2009

Caramel Sauce: How to?

Caramel Sauce! For my February Daring Bakers Challenge I made a caramel sauce to go with the cake we made. I thought I would show how to make it.

Caramel Sauce
1.5 c sugar
2 T H2O
2 T butter
3/4 c heavy cream
1 t vanilla
1/2 t salt
1. Heat sugar and water in a pan over medium heat, swirling occasionally. DO NOT STIR: if you stir the sugar could re-crystallize and you will end up with something like this (Dave really is a great cook, but don't stir it. Don't.).
2. When the sugar melts it should be about the consistency of clear maple syrup. It will turn brown. This happens very fast, and it will burn if you aren't vigilant. Once you see a little teeny hint of brown do not leave it alone. Just gently swirl the pan. When its a dark amber color add the butter. Stir gently (okay, NOW you can stir). Remove from heat.
3. Add the heavy cream and stir. It will bubble a lot, so be careful.
4. Add vanilla and salt.
5. Done. Store in fridge and just microwave when you're ready for it to be warm and gooey. Its pretty simple but for a more detailed description go here.

Sugar melted and liquid.
First hint of color. After about 30 seconds.
Another few seconds.
And another few seconds.
Add the butter, remove from heat, then add the cream.
Stirring it in.
Yummy nummy sauce. Add the vanilla and the salt. Done.
Closeup of finished sauce being drizzled.

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