CARAMEL SAUCE
If I could only have one dessert sauce this-without a doubt-would be it. Caramel sauce is the most complex tasting sauce I know and it goes with every flavor in the pastry kitchen: apples, nuts, berries, stone fruit, chocolate, coffee, and pineapple. It is a staple in my kitchen.
Provided by Emily Luchetti
Categories Sauce Dessert Fourth of July Kid-Friendly Backyard BBQ Fall Spring Summer Winter Birthday Shower Engagement Party Party Small Plates
Yield Makes 1 3/4 cups
Number Of Ingredients 8
Steps:
- 1. In the medium saucepan, whisk the sugar with the water so there are no sugar clumps. Cook over medium heat until the sugar is dissolved and the water looks clear, 2 to 3 minutes. Turn the heat up to medium-high and brush down the side of the saucepan with the pastry brush dipped in water. (This prevents any sugar from sticking to the side of the pan and forming crystals.) Have the cream in a measuring cup with a spout right near your stovetop where you can reach it.
- 2. With the heat still at medium-high, continue to cook. Do not stir the caramel anymore at this point. After about 15 minutes, you'll notice the bubbles getting bigger and slower just before the caramel begins to turn color.
- 3. As soon as the caramel turns a medium tan color, remove the pan from the heat. The bubbles will subside a little, so it will be easier for you to check the color.* Watch carefully and as soon as it turns a dark tan, slowly pour in a couple of tablespoons of the cream. Stand back a little and be careful - the cream will cause the hot caramel to bubble up. Stir the cream into the caramel with the heat-proof spatula. Once the caramel stops sputtering, stir in more cream. Continue to pour in the remaining cream but stop again at any time if it sputters.
- 4. Let the caramel sauce cool to room temperature. Refrigerate in a covered container for up to 3 weeks. If there is any hard caramel sticking to the pan, fill it with water and bring it to a boil. Allow to cool before cleaning the pan.
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Makynlei Barton
[email protected]This caramel sauce is perfect for any occasion. I've used it on cakes, pies, and even ice cream.
Rosemary Shezi
[email protected]I'm not much of a baker, but I was able to make this caramel sauce without any problems. It's so delicious, and I'm so glad I tried it.
Amor Chargui
[email protected]This caramel sauce is so easy to make, and it tastes like it came from a bakery.
Steve Noble
[email protected]I've made this caramel sauce several times, and it's always a hit. My friends and family love it.
Muhammad Raiz
[email protected]This is the best caramel sauce I've ever had!
Noor Alhuda
[email protected]I'm not a huge fan of caramel sauce, but this recipe was surprisingly good. I might even make it again sometime.
jibril odawaa
[email protected]Overall, I thought this caramel sauce was pretty good. It was easy to make, and it had a nice flavor.
Faisal Jutt Ali & Ali
[email protected]This sauce is a bit too sweet for my taste. I would recommend using less sugar next time.
Creative Doctor
[email protected]I had some trouble getting the caramel sauce to the right consistency. It kept crystallizing on me.
Shahriya Jahan
[email protected]This recipe is a keeper! I'll definitely be making this caramel sauce again and again.
Mdfazlul Huqu
[email protected]I love how versatile this caramel sauce is. I've used it on everything from pancakes to waffles to fruit, and it's always delicious.
Ms Comilla
[email protected]This sauce is amazing! I used it on top of ice cream, and it was the perfect finishing touch.
V Vashantha
[email protected]I've tried many caramel sauce recipes over the years, but this one is by far the best. It's so easy to make, and it always turns out perfectly.
Ishadi Ishadi
[email protected]This caramel sauce is next-level delicious! I made it for my family last night, and they couldn't get enough of it. It's so smooth and creamy, with the perfect balance of sweetness and richness.