CREAMY CARAMEL SAUCE
A creamy caramel sauce to accompany ice-cream or desserts of any kind, served hot or cold. Served cold, it has the consistency of extra soft peanut butter. It can be stored for a month in an air tight container.
Provided by bonnieblue09
Categories Sauces
Time 20m
Yield 6-10 serving(s)
Number Of Ingredients 8
Steps:
- 1. Combine the water, caster sugar, and the corn syrup in a medium saucepan. Stir them together making sure no lumps of dry sugar remains. Brush down the insides of the pan with a little water, using pastry brush for any stray granules of sugar.
- 2. Cover the saucepan and place it over medium heat for 4 minutes.
- 3. 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.
- 4. 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.
- 5. Continue to cook the sugar until it reaches 330-340 degrees F. It will be dark brown. Don't let it get too dark. Remove the pot from the heat and let it sit for 1 minute, or until the bubbles subside.
- 6. Add the double cream to the caramel. It will bubble up vigorously, so be careful. Vigorously whisk.
- 7. Whisk in the remaining 2 tablespoon sugar, light sour cream or creme fraiche, lemon juice, and salt. This sauce is now ready to be served hot, warm or cooled.
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Zeacke Mata
[email protected]This recipe is a keeper! I'll definitely be making this sauce again.
Savitri Ramcharan
[email protected]This sauce is delicious! I can't wait to try it on my next dessert.
Nanno Na
[email protected]I'm not a huge fan of caramel sauce, but this recipe is pretty good. It's not too sweet and it has a nice, rich flavor.
Nazia Masoom
[email protected]This sauce is a bit too runny for my taste. I prefer a thicker caramel sauce.
Majid Lhan
[email protected]I've made this sauce several times now and it's always a hit. My friends and family love it!
Wasaja Ian
[email protected]This sauce is just okay. It's not bad, but it's not amazing either.
Henry Ashong
[email protected]I followed the recipe exactly, but my sauce turned out grainy. I'm not sure what went wrong.
cynthia nyarko
[email protected]This sauce is a bit too sweet for my taste, but it's still good.
dj munap
[email protected]I wasn't sure how this sauce would turn out, but I was pleasantly surprised. It's absolutely delicious!
Waseem Wasi
[email protected]This is the best caramel sauce I've ever had. It's so smooth and creamy, and the flavor is out of this world.
AZHAR LURKA
[email protected]This sauce is so versatile! I've used it on ice cream, pancakes, and even fruit. It's always a hit.
Claudia Kasper
[email protected]I love how easy this recipe is to follow. Even a novice cook can make this sauce perfectly.
mix chanel
[email protected]This sauce is amazing! I used it to top my crème brûlée and it was a hit.
scoot young
[email protected]I've tried many caramel sauce recipes, but this one is by far the best. It's smooth, creamy, and has the perfect balance of sweetness and bitterness.
Hassan Gulamrasool
[email protected]This creamy caramel sauce is a game-changer! It's so easy to make and adds a touch of elegance to any dessert.