For a long period of time, I was completely afraid of caramel sauce done at home. It appeared fussy to me and it was practically impossible to obtain the right color with no crystallization issues. In the long run, I have discovered a recipe that produced consistent results and I have been attached to it. To have the ability to make caramel inside my own kitchen is both a good and dangerous thing. When it is already inside the refrigerator, it will be very convenient to grab a spoon and get a taste as you walk by. Or perhaps it will be very convenient to eat your apple along with caramel sauce which is available inside the refrigerator. The caramel sauce can also be nice with ice cream as well.
Caramel is made through the heating process and the melting of sugar. There are plenty of variations of the caramel, yet, I really like the basic recipe for caramel sauce. The only ingredients include butter, sugar and heavy cream and the result would be a rich and smooth caramel sauce which can be ideal for a lot of things and that includes ice cream sundaes and caramel apples. The process of making caramel can be quick. In order to avoid sugar from burning, make sure that everything is measured properly and prepared before you begin. It is vital to make use of a big pan usually three quarts since the caramel will foam up when butter and cream are added. You also have to be cautious when handling with melted sugar as this is extremely hot. Adequate equipment like pot holders must be used. You also have to ensure that the kids are unable to reach the hot sauce.
Even if I am very fortunate with my go-to recipe, I became fascinated with a recipe from Cook’s Illustrated. The recipe assured me of a perfect caramel with the use of a microwave. Yes, the microwave! There will be no more usage of candy thermometers, pastry brushes to wipe down the sides of the pot, any crystallization issues or any other concerns which would frequently emerge. Since it appears to be too good to be true, I decided to give it a try. And true enough, it worked! Really, really perfect in fact. This will be the recipe you would want to try next time if you always have difficulty with homemade caramel sauce. I have made the sauce a couple of times already without having to deal with a lot of issues. Hence, it is safe to affirm that it is practically foolproof.
Caramel Sauce Recipe
Will make a cup
Preparation time is 15 minutes
Cooking time is 15 minutes
Ingredients:
- Six tablespoons of light corn syrup
- One half cup and two tablespoons of granulated sugar
- Three tablespoons of unsalted butter and cut into pieces
- One half cup of heavy cream that is warm
NOTE: Use a pot that is at least two times the volume of the ingredients so that boil-over is prevented.
Heat the corn syrup in a heavy saucepan on a medium-low heat. Take note that I have found out that maintaining low heat will make it easy for you to have control over the process of caramelizing since this will burn easily. Stir in the sugar to cook while stirring continuously until the sugar will dissolve and the mixture will start to simmer. When the sugar dissolves and the syrup is boiling, cook it for about nine to twelve minutes without necessarily stirring. As frequently as you can, hold the handle of the pan and then tilt the pan gently off the heat so that the color will be evenly distributed as the sugar caramelizes. Once the sugar reaches an even golden brown or dark amber color, remove it from the heat at once. If you use a candy thermometer, the temperature will be between 350-355 degrees Fahrenheit. NOTE: if the color is right, it is important that you prevent the sugar from cooking too much as this will only make the sauce very bitter.
Flavorings: Caramel sauce may be flavored with all kinds of spices or liqueurs. Instead of using ground spices which can make the smooth sauce gritty, it would be a good idea to infuse the cream with whole spices and then drain them. Liqueurs like bourbon, whiskey and triple sec have to be added off to the heat once the cream has been whisked in order to prevent the alcohol from igniting.
Storing: Caramel sauce can be kept very well over the counter for a minimum of seven days since the amount of sugar is very high that nothing will be able to grow in it. This can be placed in the refrigerator inside an airtight container for three weeks or can even be frozen for two months.
Reheating: To reheat: If the caramel sauce is placed inside a microwave-safe container and at room temperature, heat it in the microwave on high power for about a minute while you stir it twice. If this is cold, it will probably take a few more seconds.
Homemade Caramel Sauce
INGREDIENTS:
- A cup of sugar
- A tablespoon of corn syrup
- One fourth liquid of cup water
- One half of liquid cup heavy cream which is heated and kept warm
- Two tablespoons of softened unsalted butter
- One half teaspoon of fine grain sea salt
- A teaspoon of pure vanilla extract
- In a heavy saucepan with at least five cups in capacity, stir simultaneously syrup, water and sugar until the sugar will be completely moistened. Put the candy thermometer inside the pot. Make sure to exercise caution when the tip is immersed into the blend of sugar.
- Keep on stirring as you heat until such time that the sugar will dissolve and the syrup will bubble. Once bubbles are formed, that will be the time to stop stirring and then allow it to boil until the color will become deep amber just like the color of Bass Ale at 380 degrees Fahrenheit. Take it out from the heat at once and with caution, pour the hot cream into the caramel. Be very careful as this will bubble up furiously.
- Make use of rubber spatula or wooden spoon that is resistant to high temperature to stir the mixture until it becomes smooth. Scrape up the thicker part which will usually settle at the bottom. If there are any lumps that would develop, put the pan back to the heat and stir until the lumps will dissolve. Then stir in salt and butter. The blend can become streaky but will turn out to be even when slightly cooled and stirred. Let the sauce cool for about three minutes. After that, you can stir in gently the vanilla extract.
- Keep the sauce at room temperature for up to three days and keep it inside the refrigerator for approximately three months. In reheating, just put it in a microwave safe container and heat for about a minute. Make sure to stir well.
- Instead of using vanilla extract, you can make use of fresh vanilla bean. Just scrape the seeds from the inside of a partial vanilla bean. Put the seeds and shell into the cream before you add it to the hot sugar blend.