Caramel Sauce
Caramel Sauce
Scroll to find recipe and step by step instructions.
Yields:
makes about 1 cup of caramel
Measurements:
1 cup granulated sugar
1/4 cup water
5 tbsp butter (room temperature)
1/2 cup heavy cream
1 tbsp vanilla extract
1 tsp salt
Why do I have sugar chunks?
You may find that sugar chunks have formed in your caramel and the easy step to take it to just strain your caramel.
If you want to avoid this the next time you make your caramel, here are some tips. First, chunks will form if you mix your sugar and water while it is trying to brown. DO NOT MIX THIS. The most you can do during this step is swirl your pan around.
Another reason you may have chunks is because of sugar left on the side of your saucepan. Before putting this over heat, wipe the side of your saucepan to allow the sugar to be absorbed into the water.
Lastly, chunks may form if you decide to chill your caramel without making sure the caramel is sealed properly. This may cause a coat to form on the top that is more firm than the rest of your caramel.
Measurements:
1 cup granulated sugar
1/4 cup water
5 tbsp butter (room temperature)
1/2 cup heavy cream
1 tbsp vanilla extract
1 tsp salt
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Instructions:
Step 1
Add granulated sugar and water in a saucepan and put on medium heat. Do not mix this or sugar crystals will form.
Step 2
Let this bubble till it turns a golden-brown color, swirling pan every now and then.
Step 3
Remove from heat and mix in butter.
Step 4
Next, carefully pour in and mix heavy cream into your caramel. This will bubble up, but just keep mixing it until the boiling goes down (put saucepan in sink, if you think it may bubble over).
Step 5
Put caramel over medium heat again for 3-4 minutes, mixing constantly. Remove from heat and add vanilla extract and salt.
Chill in an airtight container and you are done. This can be stored at room temperature for a week or in the fridge for up to 2 weeks.