Try this Caramel Sauce recipe, or contribute your own.
- Carbohydrate 22.6746000084609 g
- Cholesterol 838.110000415463 mg
- Fat 281.822090112205 g
- Fiber 0 g
- Protein 16.5567900062168 g
- Saturated Fat 172.411565069846 g
- Serving Size 1 1 recipe (877g)
- Sodium 672.658000115238 mg
- Sugar 22.6746000084609 g
- Trans Fat 22.9403290057861 g
- Calories 2654 calories
Step-by-step
- In large saucepan, place 2½ cups sugar, butter, 1 cup of cream, and a dash of salt. If using a candy thermometer, you will place it in this saucepan. Turn heat to medium and stir constantly.
- At the same time, in a small skillet, put ½ cup sugar and melt on medium until it becomes an amber color. Shake the skillet every few seconds to move the sugar around. You may sprinkle on a teaspoon or two of water to help the dissolving process. Once the sugar is dissolved and amber, pour it into the other saucepan. It will bubble up so be sure you have good pot-holders.
- Cook on medium to medium-high, stirring constantly until almost soft ball stage or 232 on thermometer.
- Remove pot from heat, stir in vanilla, and let cool for about five minutes.
- Stir in remaining cup of cream.
- Allow to cool completely before placing in refrigerator.
- Will keep in refrigerator for a couple of weeks.
Replacing heavy cream with half-and-half radically alters the emulsion, frequently causing the dairy fats to separate from the boiling sugar syrup due to lower fat content. Achieving a stable sauce requires understanding that excess moisture introduces graininess by prematurely recrystallizing the sucrose molecules before they can reach the desired amber hue.
- Use a heavy-bottomed saucepan to distribute heat evenly and prevent hot spots that burn the dairy solids.
- Monitor the temperature precisely with a candy thermometer until it reaches 232 degrees Fahrenheit to guarantee proper sugar concentration.
- Stir continuously during the primary boil to keep the milk proteins from scorching against the base of the pan.
- Incorporate the remaining cup of cream only after removing the vessel from the heat source and letting it rest for five minutes to minimize violent bubbling.
- Store the finished mixture in a sealed glass container in the refrigerator for up to two weeks.
Transform chilled leftovers by gently warming the sauce in a double boiler before drizzling it over day-old pound cake or stirring spoonfuls into morning oatmeal. Proper storage relies entirely on airtight containers to prevent ambient moisture absorption, which degrades the velvety mouthfeel.
